BJ'S RESTAURANT & BREWHOUSE 510

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Operator removed ice Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Operator changed solution, replaced with quaternary sanitizer solution measuring 200ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed season tomato cold held at 46F. Container overstock above chill rim. Per operator, item transfer to reach in cooler 3.5 hours prior to the inspection. Operator transfer overstock to reach in freezer for quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -Observed hand wash sink at cookline block with garbage container. Operator removed container Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiring cloth at cookline not stored in sanitizer solution between uses. Operator placed cloth in sanitizer. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinking water stored in walk in cooler on shelf next to restaurant drinks not identified. Operator discarded at will. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside walk in freezer.

Basic - Light shield damaged/in disrepair. -Observed light shield missing in dry storage area.

Basic - Working containers of food removed from original container not identified by common name. -Observed salt removed from the original container not labeled. Operator label container. Corrected On-Site

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine. Repeat Violation Warning - From follow-up inspection 2024-07-17: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at cookline. Repeat Violation Warning - From follow-up inspection 2024-07-17: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside walk in cooler. Warning - From follow-up inspection 2024-07-17: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Observed 1 dented can with roasted red peppers at dry storage area.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employees training certification expired on 07/7/ 2021

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of brown like substance buildup inside ice machine. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor. Observed cases with ice cream stored on walk in floor. Operator removed and stored on shelf. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 in-use wet wiping cloth at cookline not stored in sanitizer solution between uses . Operator placed clothes in sanitizer solution. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black substance buildup inside ice machine.

Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. -Observed accumulation of old food debris inside box containing plastic wrap. Operator clean Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -Observed food containers stocked piled before properly air drying.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on pizza oven.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Observed sanitizer solution bucket stored on prep area next to food items. Operator relocate solution bucket. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed an in-use wet wiping cloth in bar not stored in sanitizer solution between uses.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bar area-cut melons (74F - Cold Holding), small pieces of watermelon left to ambient temperature in bar counter. Employee discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - expo station-sour cream (41-60F - Cold Holding), observed food stored above the rim line, employee removed food out of temperature and stored inside cooling unit. -Fry station; calamari (47F - Cold Holding); chicken cutlets (48F - Cold Holding), per employee food held less than 4 hours , add ice for a quick chill. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm), operator made new solution, quaternary sanitizer at 200 ppm Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flies near wait station, no food contact, in kitchen. Operator instructed to remove live flies from kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Observed -Observed raw cod, raw chicken breast (54-57F - Cold Holding) in breading station at cook line in kitchen. Operator states cooling overnight in unit. Foods immediately discard.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw cod, raw chicken breast (54-57F - Cold Holding) in breading station at cook line in kitchen. Operator states cooling overnight in unit. Foods immediately discard. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -Observed wet cloths and glass stored in hand wash sink behind bar counter. Operator removed items from sink. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed spatula handle stored inside salad dressing at make table in kitchen. Team member removed handle from food. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed lowboy drawer cooler gaskets soiled throughout cook line in kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry. -Observed wet mops improperly stored in kitchen. Operator stored mops properly to dry. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. -Observed dented can of Mandarin Oranges on shelf in prep area in kitchen. Operator discarded can. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Observed tomato soup, lentil soup (110-137°F - Reheating). Operator reheated soups to 176-183 F. Corrected On-Site

Intermediate - Hand wash sink not accessible for employee use at all times. -Observed bucket stored at wait station hand sink in kitchen. -Observed plastic spray bottle and ceramic plate stored at hand wash sink at server station in kitchen. Operator removed all items from sink.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -Observed dish machine chlorine sanitizer solution 0 ppm.

Basic - Employee with ineffective hair restraint while engaging in food preparation. -Observed employee working at salad Station without ponytail properly restrained in kitchen.

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. -Observed multiple pairs of tongs stored on oven door handles in prep area in kitchen.

Basic - Interior of oven/microwave has accumulation of food debris. -Throughout cook line in kitchen.

Basic - Open dumpster lid.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed wall soiled behind dish machine in ware wash area in kitchen .