CJS BACKSTAGE

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher behind bar (Chlorine 0ppm) hooked up to bottle of chlorine solution with instructions for pool use, no indication of use for food contact surfaces. Operator put approved sanitizer and retested at 50PPM. Corrected On-Site

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -sanitize dispenser in 3 compartment sink is hooked up to a bottle of hand sanitizer. -dish machine behind bar hooked up to bottle of chlorine solution with instructions for pool use, no indication of use for food contact surfaces. Operator will discontinue use of the sanitizer metering equipment in 3 compartment sink and use bleach. Bar dish machine was stocked with proper sanitizer and testing at 50PPM. Corrected On-Site

High Priority - Live, small flying insects found -1 live fly behind bar

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzle behind bar soiled with slime, operator cleaned and sanitized. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine. They have quaternary test strips, but not chlorine. Provided operator with chlorine test strips. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by 3 compartment sink. Operator put paper towels out. Corrected On-Site

Intermediate - No soap provided at handwash sink by 3 compartment sink. Operator put soap out. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. -employee bathroom in kitchen door left open

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee restroom in kitchen does not have self closing doors

Basic - Dumpster on grass, not on proper pad/nonabsorbent surface.

Basic - Floor area(s) covered with standing water. -in walk in cooler -near mop sink and dry storage area

Basic - Garbage on the ground around dumpster.

Basic - Open dumpster lid.

Basic - Wet wiping cloths stored solution of water and hand sanitizer. Operator remade sanitize buckets with bleach and water, testing at 50PPM. Corrected On-Site

High Priority - Copper or copper alloys in contact with foods with a pH below 6. Copper cups used for mules at bar not lined with stainless steel

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over baked potatoes. Corrected by staff. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Marinara (dated 7/16) and ribs (dated 7/11) in walk in cooler. Staff discarded.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw tuna and snapper not removed from commercially vacuum sealed bags prior to thawing in walk in cooler. Discussed proper thawing with mgmt.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash (51F - Cold Holding) cold holding on cook line. Cut lettuce (48F - Cold Holding); salsa (44F - Cold Holding) Staff moved to walk in freezer. retemp at or below 41. Butter packets by service window kept at room temp over 4 hours, per manager. Staff discarded these items. Corrective Action Taken

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Sink on right in women's restroom

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Management unable to find test strips during inspection.

Basic - Bowl or other container with no handle used to dispense food. Portion cups in seasoning bins. Staff removed. Corrected On-Site

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. Raw tuna and snapper not removed from commercially vacuum sealed bags prior to thawing in walk in cooler. Discussed proper thawing with mgmt.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups and mixing bowls Repeat Violation

Basic - Food storage container/container lid cracked or broken. In use container in cooler with cracker lid. Manager replaced. Corrected On-Site

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

Basic - Waste line missing at soda gun holster behind bar.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Tongs in standing water at 60F. Employee removed tongs from water. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles holders at bar soiled with food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in bar area next to dishwasher. Employee replaced paper towels Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at bar area not labeled. Employee labeled bottled sanitizer Corrected On-Site

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

High Priority - Copper or copper alloys in contact with foods with a pH below 6. Copper mugs at bar

High Priority - Pesticide-emitting strip present in food prep area. Next to dish machine, removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles and holsters soiled at bar

Intermediate - Handwash sink not accessible for employee use at all times. Strainer in hand sink at bar, removed Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop at bar on liquor bottles and in non drink ice, removed Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On oven door handle, removed Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed dirty dishes through dish washer then placed clean dishes on shelves. Inspector educated management on proper hand washing. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sweet butter (57F - Cold Holding). Employee placed item in the walk-in freezer Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris. Soda nozzles at bar soiled with food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind bar area. Employee replaced paper towels. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

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. 9 each, of 4oz raw yellowfin tuna reach in cooler on cook line fully thawed since 4-25-2024. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting cups at waitress area.

Basic - Standing water in bottom of reach-in-cooler on cook line.

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Warning - From follow-up inspection 2024-02-27: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2024-02-27: Time Extended