AJS Home Cooking

Observed ice machine in main kitchen to have mold-like debris inside. Advised PIC to have it serviced and cleaned immediately. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed multiple containers prepared on 5/21/26 that did not have a date-marking label. Advised PIC to have all containers with a date-marking label. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. Pf

2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

Observed out-dated inspection report from 2023 posted in the facility. Advised PIC to print and post the most current health inspection report. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. 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.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Observed an expired CFSM in the facility. PIC confirmed that his CFSM expired and that he did not retake the class. CA - PIC will take the test to recertify.

Observed no labels on dry ingredients. CA. - PIC will ensure all dry ingredients are labeled.

Observed ribs thawing a container on the bottom shelf in front of the walk in fridge and under a prep table next to the meat sink. PIC moved the ribs to the fridge.

Observed that facility has not posted their permit. Upon further investigation, EHS observed that the facility has still not paid for their permit since 2021.

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

PIC will pay the fees for their permit. Legal notice issued.

Observed several cutting boards that were in use that were heavily scored with a black mold like substance in the gashes.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC discarded the cutting boards and will order new ones.

Observed 0 ppm for the sanitizer in the 3C sink.

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13) PIC remade the sanitizer for the sink.

Observed no permit displayed in the facility. upon further investigation, EHS observed that facility has paid for their permit since 2021.

1. Post the permit in a location in the food service establishment that is conspicuous to consumers PIC will pay the fees for their permit.

Observed several broken tiles for the grill prep line in the kitchen. All physical facilities shall be maintained in good repair. PIC will contact a contractor to render services

Observed expired food safety certificate posted. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. CA: Facility has 60 days to renew or acquire new food safety manager.