J. CHRISTOPHER'S RESTAURANT

Observed several TCS foods in prep top coolers throughout Main kitchen cold holding above 41F. C/A: Cold holding TCS foods shall be 41F or below at all times. COS: Discarded

Observed the following: (1) Pink slime and rust accumulation inside ice machine's surfaces that are in contact with ice in main kitchen. (2) Dark mold-like accumulations inside soft drink machine nozzles of main kitchen. (3) Accumulations on can opener blade of main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Cleaned

Observed several foods that require date marking lack date marking in cooler units in main kitchen (pulled pork, cooked sausages, corned beef). Per PIC, they were prepared on Friday. C/A: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: Items labeled

Observed several wet stacked pans on shelf in main kitchen (across from dish washer). C/A: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Correct within 72 hours.

Observed several TCS foods in Prep Top Cooler 1 not cooling rapidly.

C/A: TCS foods being cooled from 70F to 41F MUST cool 7.25F per hour (29F in 4 hours). To successfully cool from 70F to 41F within 4 hours, the food must be cooled at a rate of 0.121F per minute (70-41 = 29F total divided by 240 minutes = 0.121F per minute) or 7.25F per hour.

COS: PIC instructed employees to discard items.

Observed prep top cooler 1 unit with ambient temperature of 45F. C/A: Ensure cold holding equipment is in good repair (41F or below). COS: PIC requested maintenance for cooler during inspection.

Observed several wet stacked pans on shelf in main kitchen (across from dish washer). C/A: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.

Observed food employee return from washing dishes to preparing food without washing hands first (main kitchen). C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation after handling soiled equipment or utensils. COS: Employee washed hands.

Observed raw eggs (some cracked, and spilling) stored with whole/sliced avocado in the same container (main kitchen). C/A: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display Cooked ready-to-eat food. COS: Discarded

Observed several TCS foods in cooler drawers and reach-in cooler (Main kitchen) cold holding above 41F. C/A: Cold holding TCS foods shall be 41F or below at all times. COS: Discarded

Observed corned beef and pork sausage in Reach-in Cooler 2 lack date labeling. Prepared on Sunday 6/30/24. Observed all TCS food in cooler drawers lack date labeling. Prepared on Sunday 6/30/24. (Main Kitchen) C/A: TCS food held longer than 24 hours shall retain the date marking of the earliest-prepared or first-prepared ingredient and must not exceed 7 days. Corrected on site

Observed cooler drawers and reach-in cooler next to stove not on and ambient above 41F. C/A: Ensure cold holding equipment is in good repair.

Observed several personal water bottles on main kitchen prep area counters. Observed personal tumbler stored above and directly next to canned food and bag of grits in dry storage area. CA: Facility shall designate area for employee personal items. COS: PIC removed all personal items and placed away from food prep and storage areas.