PJ'S GO WINGS AND HIBACHI

OBSERVED NUMEROUS WEEVILS INSIDE OF FLOUR CONTAINER IN THE BACK OF HOUSE DRY STORAGE AREA. CA: Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions. COS: PIC DISCARDED FLOUR.

OBSERVED SEVERAL FOODS IN THE PREP TOP COOLER AND THE WIC PREPARED THE DAY BEFORE COLD HOLDING AT A TEMPERATURE GREATER THAN 41F (SEE ASTERISKS). CA: 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. COS: PIC DISPOSED OF FOOD ITEMS.

OBSERVED A LACK OF HAND DRYING PROVISIONS AT HANDWASHING SINK IN MAIN KITCHEN. CA: (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

OBSERVED CUT ONIONS IN A FOOD GRADE PLASTIC CONTAINER AND RAW CHICKEN IN A FRYER BASKET STORED UNCOVERED IN THE WIC IN THE MAIN KITCHEN. OBSERVED RAW WHITING STORED UNCOVERED IN THE RIC IN COOLER IN THE MAIN KITCHEN (BACK OF HOUSE) CA: ALL FOODS SHALL BE STORED COVERED AND PROTECTED TO PREVENT CONTAMINATION. COS: FOOD COVERED

OBSERVED RAW BEEF (06/23/25) AND RAW CHICKEN (06/07/25) STORED AND HELD IN THE PREP TOP COOLER PAST DISCARD DATE. OBSERVED CHOPPED MUSHROOMS (06/10/25 AND 06/21/25) IN WIC STORED PAST DISCARD DATE. CA: CA: ALL TCS FOODS HELD FOR 24HRS OR MORE SHALL BE PROPERLY DATE MARKED TO ENSURE A 7 DAY SHELF LIFE. COS: PIC DISCARDED FOODS

OBSERVED 2 DEAD FLIES INSIDE OF SOY SAUCE CONTAINER IN THE DRY STORAGE AREA. CA: Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. COS: PIC TOSS SOY SAUCE CONTAINER AND ITS CONTENTS.

OBSERVED NUMEROUS FLIES THROUGHOUT THE FACILITY AND THE MAIN KITCHEN. CA: Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

OBSERVED OLD INSPECTION REPORT POSTED IN THE FRONT FOOD SERVICE AREA. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

OVBSERVED SEVERAL STAINLESS STEEL AND FOOD GRADE PLASTIC CONTAINERS STACKED WET IN THE MAIN KITCHEN WAREWASHING AREA. CA: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: PIC REMOVED ITEMS TO BE CLEANED AGAIN AND STACKED PROPERLY FOR AIR DRYING.

OBSERVED WALK IN COOLER WITHOUT LIGHTING. CA: Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

2. At least 20 foot candles (215 lux):

(i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;

(ii) Inside equipment such as reach-in and under-counter refrigerators;

(iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and

3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

OBSERVED COOKS EATING CHIPS AHOY COOKIES ON THE PREP TABLE AND IMMEDIATELY PUT ON GLOVES AND BEGIN PREPARING FOOD AND HANDLING CLEAN EQUIPMENT. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles after eating. COS: EMPLOYEES WASHED THEIR HANDS.

OBSERVED RAW BEEF, CHICKEN, AND SHRIMP STORED ABOVE RTE DRESSINGS IN THE WIC. OBSERVED COOK AT THE GRILL USING THE SAME UTENSILS FOR RAW BEEF, CHICKEN, AND SHRIMP. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, & holding, separating raw animal foods during storage and holding from raw ready-to-eat food such as fruits and vegetables and using separate equipment for each type, arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: FINAL TEMP FOR THE FOODS AT THE GRILL AREA WERE COOKED TO 165F OR ABOVE.

OBSERVED RAW SHELLED EGGS STORED AT 3 COMP SINK COLD HOLDING AT A TEMPERATURE GREATER THAN 41F (EMPLOYEE PLACED EGGS IN PREP COOLER FOR USE). CA: 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. COS: PIC DISPOSED OF EGGS.

OBSERVED COOKED CHICKEN STORED ON COUNTERTOP IN GRILL PREP AREA AND WHITE RICE STORED IN WARMER CABINET IN MAIN KITCHEN HOT HOLDING AT A TEMPERATURE BELOW 135F. CA: All TCS foods hot holding shall be maintained 135°F (57°C) or above. COS: PIC DISCARDED CHICKEN AND WHITE RICE.

OBSERVED FACILITY SUBSTITUTING CATFISH FOR SWAI ON THE MENU. CA: Food shall be safe, unadulterated, and honestly presented. -EHS WILL FOLLOW UP IN 5 DAYS.

OBSERVED RAW BEEF, CHICKEN AND SHRIMP STORED ABOVE BOTTLED DRINKS AND RAW VEGETABLES IN THE WALK IN COOLER. OBSERVED A LACK OF SEPERATION BETWEEN RAW CHICKEN, BEEF, AND SHRIMP AS WELL AS A LACK OF SEPARATION BETWEEN RAW CHICKEN AND BOTTLED DRINKS IN THE WALK IN COOLER. OBSERVED THE COOK AT THE GRILLING STATION USE THE SAME TONGS AND BOWL FOR ALL RAW PROTEINS IN REACH IN COOLER UNDER GRILL RESULTING IN CROSS CONTAMINATION. OBSERVED IMPROPER HORIZONTAL STORAGE OF RAW SHRIMP AND RAW BEEF IN THE REACH IN COOLER UNDER GRILL. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, & holding, separating raw animal foods during storage and holding from raw ready-to-eat food such as fruits and vegetables and using separate equipment for each type, arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: FOOD REARRANGED IN WALK IN COOLER AND IN THE REACH IN COOLER (UNDER GRILL). FINAL COOK TEMP FOR FOODS IN REACH IN COOLER (UNDER GRILL) WERE ABOVE 165F.

OBSERVED EVIDENCE OF EMPLOYEES EATING FROM AN OPEN PACKAGE OF CHIPS AHOY COOKIES AND DRINKING COFFEE FROM A DISPOSABLE COFFEE CUP WITHOUT A LID OR STRAW ON THE DEEP FREEZER IN MAIN KITCHEN. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: ITEMS REMOVED.

OBSERVED A LACK OF HAND CLEANSER AT THE HANDWASHING SINK IN MAIN KITCHEN. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: SOAP PROVIDED.

OBSERVED NO HAND DRYING PROVISIONS AT HANDSINK IN MAIN KITCHEN. CA: Each handwashing sink, or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: PAPER TOWELS PROVIDED.

OBSERVED 2 EMPLOYEES WASHING HANDS IN THE 3 COMP SINK IN THE MAIN KITCHEN INSTEAD OF HANDSINK. CA: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or ware washing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: EHS INSTRUCTED EMPLOYEES TO USE HAND WASHING SINK INSTEAD OF 3 COMP SINK.

FACILITY DOES NOT HAVE PROPER DISINFECTANT FOR EMPLOYEES TO USE IN RESPONSE TO VOMIT AND FECAL INCIDENTS. CA: ALL FOOD SERVICE FACILITIES SHALL HAVE PROPER DISINFECTANT ON SITE FOR EMPLOYEES TO USE WHEN RESPONDING TO VOMIT AND FECAL INCIDENTS. -EHS WILL FOLLOW UP WITHIN 72HRS-- COS: 10/24/2023 FACILITY HAS PROPER DISINFECTANT ONSITE.

OBSERVED BROCCOLI AND CARROTS STORED UNCOVERED AND UNPROTECTED IN PAN AT GRILLING STATION IN THE MAIN KITCHEN. OBSERVED CONTAINER OF CELERY STORED UNCOVERED AND UNPROTECTED IN PREP TOP COOLER (IN THE BOTTOM). OBSERVED PEELED AND CUT ONIONS ON SHELF STORED UNCOVERED AND UNPROTECTED IN PREP TOP COOLER (IN THE BOTTOM). OBSERVED CRISPY PICKLES STORED IN A BOX UNCOVERED AND UNPROTECTED IN THE REACH IN COOLER (NEAR 3 COMP SINK). CA: ALL FOODS SHALL BE STORED COVERED AND PROTECTED TO PREVENT CONTAMINATION. COS: FOOD COVERED

OBSERVED SEVERAL CONTAINERS OF HOMEMADE TARTAR SAUCE STORED AND HELD IN REACH IN COOLER (NEAR 3 COMP SINK) FOR OVER 24HRS WITHOUT PROPER DATE MARKING. CA: ALL TCS FOODS HELD FOR 24HRS OR MORE SHALL BE PROPERLY DATE MARKED TO ENSURE A 7 DAY SHELF LIFE. COS: PIC ADDED DATE TO TARTAR SAUCE CONTAINERS WITH PREP DATE.