BJ'S RESTAURANT & BREWHOUSE 460

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pull out drawers for pizza station 2:43 steak (46F - Cold Holding); sausage (49F - Cold Holding); rib (45F - Cold Holding) Moved all items yo walk in freezer Retemp steak (38F - Cold Holding); sausage (37F - Cold Holding); rib (38F - Cold Holding) Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Was Bar Quaternary three compartment sink used for washing cups. Observed 500+ ppm put new water and sanitation. now 200ppm Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pink mold like substance observed on ice chute of ice machine interior. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in dish machine area. 1 live fly in employee break area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled with mold like substance.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 2 dead flies in beer tap drain board in bar area. Manager removed and sanitized the area. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster.

Intermediate - Handwash sink not accessible for employee use at all times. Trash can stored in front of hand sink near dish machine area. Employee moved trash can. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting on clean dish rack near back door.

Basic - No Heimlich maneuver/choking sign posted. Emailed manager choking poster. Manager printed and posted poster. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting on rack near prep area. Repeat Violation - From follow-up inspection 2023-10-26: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained tea urn,

Intermediate - Handwash sink not accessible for employee use at all times. Knife in hand washing sink. Knife moved. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid. Labeled by manager. Corrected On-Site

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Drying rack

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under dish machine. Floor drain grates soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. White powder in bins.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, lemon cutter, staining on food containers by back prep, Warning - From follow-up inspection 2022-12-19: cutting board, veggie cutter cleaned during inspection Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2022-12-19: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line Warning - From follow-up inspection 2022-12-19: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2022-12-19: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Prep line Warning - From follow-up inspection 2022-12-19: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Tuna for tuna poke under raw mahi mahi in walk in cooler. Operator moved the tuna. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can. Can was moved. Near dish machineCorrected On-Site Corrected On-Site

Intermediate - No soap provided at handwash sink. Near dish machine area.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. 2 cooks.

Basic - Equipment and utensils not properly air-dried - wet nesting. At storage rack.

Basic - Time/temperature control for safety food thawed in an improper manner. Rack of raw chicken thawing at room temp. Chicken 40 degrees Fahrenheit. Manager put rack back in walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Back prep. Towels were put in sanitizer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near expo, Manager replaced paper towel. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean and soiled linens not stored separately from one another. 2 soiled towels and a soiled apron on clean linen napkins wrapped in plastic. Manager moved the soiled linens. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice machine not inverted. Manager flipped bucket. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Big lexan bins at storage rack.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line tongs in 110 degrees Fahrenheit water, manager reheated water to 180 degrees Fahrenheit, Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven is on cleaning list for tonight.