BJ'S RESTAURANT & BREWHOUSE 561

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - electric slicer - soda gun nozzles

Intermediate - Handwash sink not accessible for employee use at all times. - clean towels stored in hand sink in prep area. 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 - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. - hand sink on front line Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of ice machine

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - lowboys on cooks line - freezer on cooks line

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. - forks stored handle end down at rolling station. Corrected On-Site

Basic - Dishmachine missing baffles, curtains in wash/rinse tanks. -dish Input side

Basic - Equipment in poor repair. -reach in cooler door on cook line detached -cook line reach in cooler seals soiled -batter station missing caster

Basic - Floor area(s) covered with standing water. -at C0 hallway

Basic - Floor not cleaned when the least amount of food is exposed. -cook line area floor soiled, not cleaned when kitchen is not making orders

Basic - Hole in or other damage to wall. -in cove molding next to ice machine

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer

Basic - Old food stuck to clean dishware/utensils. -dishes at server station

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with clear liquid at bar not labeled

Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine buildup of food debris

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -stainless steel ceiling above dish machine rust and pitied surface, no longer easily cleanable

Basic - Equipment and utensils not properly air-dried - wet nesting. -pans under meat slicer wet nesting Corrective Action Taken

Basic - Floor area(s) covered with standing water. -standing water on floor in front of water softener -behind drain in right side corner of dish machine

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -ice buildup on blower unit in WIF

Basic - Old food stuck to clean dishware/utensils. -multiple pans under meat slicer

Basic - Old labels stuck to food containers after cleaning. -multiple clean pans under meat slicer

Basic - Single-service articles improperly stored. -pizza boxes stored on floor next to soda syrup rack Corrected On-Site

Basic - Water draining onto floor surface. -water from pre rinse sink in dish pit draining onto floor

Basic - Water leaking from pipe and/or faucet/handle. -faucet at dish sick leaking

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Bar dish machine not reaching 160F Repeat Violation Warning - From follow-up inspection 2024-08-08: Time Extended - From follow-up inspection 2024-08-19: Dishmachine at bar during sanitize cycle reaches max temp of 147F Admin Complaint

• From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. - From follow-up inspection 2024-08-08: Time Extended - From follow-up inspection 2024-08-19: Time Extended

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - rice for hot hold (77f-82f - Reheating). Employee put back in microwave for further reheating . Final temp reading 177f Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb. Back area mop sink faucet

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. - bar dishwasher high temp not reaching 165

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

Basic - Floor area(s) covered with standing water. - in water softener area

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

Basic - No handwashing sign provided at a hand sink used by food employees. - hand wash sink in bar area Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters in prep area heavy coating of dust

Basic - Old food stuck to clean dishware/utensils.

Basic - Open dumpster lid. Corrected On-Site

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. - gas water heater with btu rating of 499,999 and max psi rating of 160.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cook line cooler - rice 46f-48f <4 hours. Operator brought to freezer for rapid cooling

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - through kitchen

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

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

Basic - Ice buildup in walk-in freezer.

Basic - Old food stuck to clean dishware/utensils.

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler shelves with rust that has pitted the surface. - butter cooler

Basic - Water leaking from pipe and/or faucet/handle. - hand wash sink next to employee area

Basic - Water softener salt (food) stored in a location that is not clean and dry.

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. - bar area dish machine zero ppm

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - squid in walk in cooler dated 4/1. Operator states wrong date written Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb. - 2 in the beer cooler

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - condensate vent above the dish machine

Basic - Employee beverage container in a cold holding unit with food to be served to customers. - cook line cooler

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -Cook line cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter

Basic - Stored food not covered. - chicken wings in walk in cooler held more than 24 hours. Date marked 4/2

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - corner area of ware wash station

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored on expo. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On cooks line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooling units on cooks line.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at front bar

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Low boy reach in coolers on cooks line

Basic - Silverware/utensils stored upright with the food-contact surface up at the rolling station

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Backdoor Warning - From follow-up inspection 2021-08-25: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2021-08-25: Time Extended