BOJOS SEAFOOD KITCHEN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over biscuits and pre cooked salmon patties in reach in cooler on cook line. Manager moved raw eggs to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler, fish bring thawed in reduced oxygen package. Operator stated they started thawing fish less than two hours ago. Instructed operator to remove fish from package prior to thawing.

Basic - Food stored on floor. In kitchen, fryer oil stored on floor.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Establishment is packaging juice on site. Labels missing. Operator put correct labels on bottles during inspection Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw frozen chicken stored on top of frozen vegetables.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw chicken stored over ready to eat sausage patty's

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels supplied at both hand sinks in kitchen. Operator supplied paper towels Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. On expo line, bowl used to dispense flour and sugar

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2023 Operator renewed during inspection 1558961 Corrected On-Site Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink kitchen. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By back door, ice machine accumulation of black/green mold like substance on inside of lid and interior of machine,

Basic - Bowl or other container with no handle used to dispense food. On prep line, bowl used to dispense sugar. Operator removed

Basic - Food stored on floor. In walk in freezer, box of chicken stored on floor. Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish machine, employee handled dirty dishes then handled clean dishes without changing gloves. Employee washed hands and changed gloves. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink across from dish machine, no paper towels.

Intermediate - No temperature measuring device provided on dishmachine. No measuring device for high temp dish machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. At bathroom hallway, ceiling tiles with mold like substance.

Basic - Food stored on floor. In walk-in cooler, boxes of chicken stored on floor. Operator removed from floor. 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. In sugar bin, bowl with no handle used to dispense. Operator removed. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled raw shrimp ; took gloves off and wiped hands on soiled pants; put clean gloves on without washing hands and proceeded to plate grits; Educated employee; Employee washed hands and changed gloves; Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (110°F- 143°F - Hot Holding)in steam table at cook line; as per operator food up of temperature for leads than one hour; food moved to flat top to reheat to 165° F; operator turned steam table to high; Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Cleaning spray bottles stored on handle of rolling cart with condiments. Operator moved chemicals Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has no chlorine test strips to test sanitizer ppm in buckets and three compartment sink. Provided some strips Corrected On-Site Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no thermo strips or thermometer to check temperature in dish machine. Educated operator on new food code requirements;

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing unknown substance stored at dish washing machine in kitchen. Operator labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense sugar on dry storage shelf. Operator removed Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes not inverted on storage shelf in kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employees water bottle and cellphone above flip top cooler at cook line. Employee removed. Corrected on site. 2) Employee purse stored on dry storage shelf above food. Operator removed. Corrected On-Site

Basic - Employee with soiled clothing at cookline.

Basic - Food stored on floor. 1) Box of bacon and jugs of liquid margarine stored on floor in walk in cooler. 2) Boxes of frying oil stored on floor at cook line. Operator stored properly Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- one door at cook line Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); operator fixed chlorine solution to 100 ppm; Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar, flour, and cornmeal bins stored on dry storage shelf in kitchen not labeled. Operator labeled. Corrected On-Site Repeat Violation

Observed electrical wiring in disrepair. For reporting purposes only. Observed extension cord hanging over hand wash sink in dining room area next to front counter.

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw pork and raw bacon over pancake batter in one door reach in at end of cook line. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (59F - Cold Holding) in flip top reach in cooler on cook line. Operator states product placed in unit less than four hours. Product not prepped or portioned today. Cheese stored above rim line. Operator removed and placed in cooler. Corrective Action Taken Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer on cook line. Interior to microwave.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-chlorine

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink-hand sink at walk in cooler 85F.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance-ceiling tiles in dining room stained.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior One door Reach in cooler on cook line unclean.

Basic - Reach-in cooler shelves with rust that has pitted the surface-Reach in cooler at end of cook line.

Basic - Working containers of food removed from original container not identified by common name. Sugar and flour containers not labeled at prep area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter; butter (56°F - Cold Holding). Being held in basket on shelf next to front counter. Operator stated being held less than 3 hours, moved to reach in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. At ice machine; hand wash sink filled with towels. Operator removed towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At sugar bin; bowl used to dispense. Operator removed bowl. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon and sausage over pasteurized liquid eggs. Moved to store properly. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500+ chlorine. Strip turned purple and then bleached white. Demonstrated to employees how to set up sanitizer station to 50 ppm. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Grease receptacle lid open, broken, or missing. Open and heavy build up of grease.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line.