JWB GRILL

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored directly over raw pork in reach in cooler on cooks line. Operator moved foods to proper storage. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of sanitizer hanging at hand sink k behind bar.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach in cooler on cooks line calamari (54 F - Cold Holding); matcha sauce (54 F - Cold Holding); salmon (46 F - Cold Holding) per operator food was held inside unit overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach in cooler on cooks line calamari (54 F - Cold Holding); matcha sauce (54 F - Cold Holding); salmon (46 F - Cold Holding) per operator food was held inside unit overnight.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside front reach in cooler cooks line left hand side.

High Priority - Dented/rusted cans present. See stop sale. On food storage shelf, two #10 cans of coconut milk and one #10 can of roasted salsa with deeply dented rims

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two pounds of ahi tuna, that clearly states on the package to remove from reduced oxygen packaging and was fully thawed.

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. Two pounds of ahi tuna, that clearly states on the package to remove from reduced oxygen packaging nd was,fully thawed.

Basic - Damaged/spoiled/recalled food not properly segregated. On food storage shelf, two #10 cans of coconut milk and one #10 can of roasted salsa with deeply dented rims.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Tag not dated with last day served.

Basic - In-use tongs stored on equipment door handle between uses. Two tongs hanging on front line oven handle. Operator removed. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. On cooks line, operator removed Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in freezer on cooks line. Operator discarded. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cooks line, nine cooked potato cakes (58 F - Cold Holding). Per operator cakes were prepared during service the night prior and held on cooks in reach in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line, nine cooked potato cakes (58 F - Cold Holding). Per operator cakes were prepared during service the night prior and held on cooks in reach in cooler overnight.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Not all clam harvest tags labeled with last date served.

Intermediate - Spray bottle containing toxic substance not labeled. At front dinning room prep table; under hand washing sink.

Basic - Employee smoking in a food preparation, storage or warewashing area. Drink on food storage shelf next to walk in cooler. Operator removed drink. Corrected On-Site