J & J FISH AND CHICKEN

Using a Handwashing Sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Upon arrival, one male food worker was observed placing empty food storage container into hand wash sink in front food prep and service area. Corrected on Site: Food worker removed said container after inspector's instructions.

Observed two food workers observed preparing food in front food prep/ service area with watches worn. CA: . Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food COS: Food workers removed watches.

Observed approximately 1 pound of raw perch fish fillets tested at 47F in 3 door reach in cooler AND Individual servings of cole slaw tested between a range of 45-48F in display case both in front food prep area. PIC stated food item has been in said equipment overnight. CA Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C). COS : Fish fillets and cole slaw were discarded by PIC.

Observed two food workers observed preparing food in front food prep/ service area with watches worn. CA: . Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food COS: Food workers removed watches.

Observed three wet wiping cloths stored on food preparation tables and not in sanitizing solutions between uses. Additionally, two buckets with sanitizing solution tested at 200 PPM. CA: Cloths in-use for wiping counters and other equipment surfaces shall be Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and Laundered daily. COS: Wiping cloths were removed by PIC and sanitizing solution was discarded and new solution tested at 100 ppm.

Observed expired CFSM 2023. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.COS- Jdimaggio James Grant CFSM was posted. Exp. 11/15/2027.

Observed employee chewing gum in main kitchen while preparing food. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS- raw fish was discarded, employee discarded gum washed and sanitized hands before returning to work.

Observed employee dumping ice in hand sink. A handwashing facility may not be used for purposes other than handwashing. COS- Ice was removed and hand sink was wash and sanitized. Advised employees only handwashing shall be done at hand sink.

Observed the outside of the walk in freezer door unclean to sight and touch. Heavy orange and red substances build up was observed. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Advised to increase cleaning frequency.