BJ'S RESTAURANT & BREWHOUSE 500

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 touch apron then placed gloves on

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cheese sauce 121f employee reheating, corrected to 171f Corrected On-Site

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

Basic - Employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Floor drain soiled at ware washing area.

Basic - Hood over dishmachine with rust that has pitted the surface.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burners soiled with grease -handsink soiled at ware washing area and prep area -under some shelf on cookline soiled -condenser soiled on tall reach in cooler

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -interior wine reach in cooler heavy soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine

Basic - Water leaking from under entrance to dish machine.

Cardboard boxes with glasses present in water heater room . For reporting purposes only.

High Priority - - From initial inspection : High Priority - Live, small flying insects found -1 fly by fryers - 1 fly by ice machine -1 fly in by dish machine Warning - From follow-up inspection 2025-07-02: -fly prep area Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2025-07-02: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -hood over dish machine with rust -door hinges to cooler under beer taps broken Warning - From follow-up inspection 2025-07-02: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cookline and prep area stove burners soiled with grease Warning - From follow-up inspection 2025-07-02: Improved Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2025-07-02: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine Warning - From follow-up inspection 2025-07-02: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw tuna over cooked chicken wings Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler drawers ,chicken 47f-50,,hamburger 48f per manager less than 4 hours placed in walk in cooler

High Priority - Toxic substance/chemical improperly stored. -pledge and window cleaner stored on lids -manager discarded Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. -holding mop room door open

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on prep table Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table Corrected On-Site

Basic - Equipment in poor repair. -hood above dish machine rusted

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket salad on salad cooler and pizza cooler -burners soiled with grease -char grill with build up of grease -glass at bottom of glass cooler at bar

Basic - Single-service articles improperly stored. -box of Togo containers on floor at old wait station

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine

Basic - Water leaking from pipe and/or faucet/handle. -water leaking/dripping under dish machine where racks are placed

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

Basic - Worn, torn and/or soiled floors/carpeting. -floor by electrical closet -floor soiled under dish machine -floor soiled under some equipment at bar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 45f Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slice small amount of debris

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -server station in dining room. Per manager not using station Corrected On-Site

Basic - Equipment in poor repair. -gasket torn on reach in freezer cookline -hood over dish machine rusted

Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled salad reach in cooler -gasket soiled on pizza reach in cooler -grease on hood filters above char grill -soda holster at bar soiled ,not draining -caulking soiled around hand sink at cookline

Basic - Plumbing system in disrepair. -pipe from bar dishwasher no going into drain properly. Water drained on to floor Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -ware washing area

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-10-26: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -hood over dish machine rusted and pieces of rust falling on to top of dishmachine Warning - From follow-up inspection 2023-10-26: Improved Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. -caulking on shield for Cookline handsink has mold like substance -Grease buildup on stove -Grease building up on pipes at cookline -grease build up under salamander abov top and grill Warning - From follow-up inspection 2023-10-26: Hood filter time extension Other items improved Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -ware washing area Warning - From follow-up inspection 2023-10-26: Improved Time Extended

Basic - Employee with ineffective hair restraint while engaging in food preparation. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2023-07-24: Time Extended - From follow-up inspection 2023-07-28: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -hood rusting over Dishmachine Warning - From follow-up inspection 2023-07-24: Time Extended - From follow-up inspection 2023-07-28: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -walk in freezer floor Warning - From follow-up inspection 2023-07-24: Time Extended - From follow-up inspection 2023-07-28: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of oven in prep area Warning - From follow-up inspection 2023-07-24: Time Extended - From follow-up inspection 2023-07-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stove soiled with grease -area were thermostat is located on sand which cooler heavily soiled -top of stove ion prep area soiled with grease Warning - From follow-up inspection 2023-07-24: Time Extended - From follow-up inspection 2023-07-28: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -water leaking from faucet on cookline Warning - From follow-up inspection 2023-07-24: Time Extended - From follow-up inspection 2023-07-28: Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -cutting strawberries- manager corrected employee Corrective Action Taken

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.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -cutting strawberries

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.

Intermediate - No soap provided at handwash sink. -prep area Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -cut tomatoes, per manager using time as public health. provided form

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of debris on exterior of warewashing machine. -top of dishmachine

Basic - Floor area(s) covered with standing water. Small about of water leaking from behind handsink. -per manager plumber is working on finding leak

Basic - Floor in disrepair in walk in freezer.

Basic - Ice buildup in walk-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. -Cookline,Waitstation,by dishmachine

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -by thermostat area soiled reach in cooler on cookline

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by dishmachine

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 Warning - From follow-up inspection 2022-10-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-10-18: Observed some training expired Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2022-10-18: Time Extended

Basic - - From initial inspection : Basic - Hood rusted over dishmachine. Warning - From follow-up inspection 2022-10-18: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven in prep area Warning - From follow-up inspection 2022-10-18: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -Cookline -Dishmachine area -bar Warning - From follow-up inspection 2022-10-18: Cookline Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled Warning - From follow-up inspection 2022-10-18: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2022-10-18: Time Extended

• From initial inspection : Flammables stored/debris present in water heater room. For reporting purposes only. -boxes stored in water heater room - From follow-up inspection 2022-10-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-01-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -cookline -Waitstation by soups Warning - From follow-up inspection 2022-01-20: Cookline time extended Waitstation complied Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - top of dishmachine soiled Warning - From follow-up inspection 2022-01-20: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Bar and back drink station Warning - From follow-up inspection 2022-01-20: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate - Food-contact surface soiled with food debris. Food storage containers.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.

Basic - Floor soiled/has accumulation of grease under the cooking equipment.

Basic - Nonfood-contact surface soiled with grease. Hood filters.

Basic - Water leaking from faucet at hand wash sink at cook line.

Basic - Wiping cloth sanitizing solution stored on the floor. Cook line. Corrected On-Site