J & J Fish & Chicken

Observed black mold like substance in an ice machine silver flap. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency: Equipment food-contact surfaces and utensils shall be cleaned. PIC instructed to clean ice machine and keep clean.

Observed that there was no drain plug on the dumpster.And there was accumulation of garbage on the dumpster pad.511-6-1.06 (5) (o) (p) Drains in dumpsters shall have drain plugs in place. And all enclosures for refuse shall be maintained free of trash.Recheck 11/8/24.

Sanitizer bucket found at 0 ppm chlorine. COS: 100 PPM. CA: PROVIDE 50-99 PPM at 100f (38c) or 75 f (24 c).

There is insufficient cold holding and/or hot holding equipment available to maintain Time/Temperature Control for Safety Food (honey mustard labeled keep refrigerated) at proper temperature of 41F or below. COS: Discarded since not labeled if individually packaged honey mustard dressings are labeled keep refrigerated for safety or for quality. CA: follow labeled directions to keep refrigerated / 41F or below. Code: 3) Numbers and Capacities. (a) Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf

Observed food being cooled by nonapproved method in walk in cooler completely covered and stacked. Separate into one layer in the cooler and vent the lid for the previously washed raw chicken. Code: (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf
2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed single-service articles (packaged food wrap) improperly stored near burn ointment. COS: moved ointment to office. Code: (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed 2 cracked light shields in kitchen. CA: replace shielding. Code: i) Light Bulbs, Protective Shielding.

1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.
2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (i) The integrity of the packages cannot be affected by broken glass falling onto them; and (ii) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened.
3. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.