CJ's Italian Restaurant

Observed several TCS items (Butter, pepperoni, ham, mayo) in a reach in cooler being cold held at a temperature range of 44F to 46F at the time of this inspection. COS: Management discarded TCS items. EHS suggests have reach in cooler serviced; manager stated they had it fixed last week and will have technicians take a look at it again. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed a container with housemade mayo from 4/16/26, as well as two pasta containers with labels of 4/26/26 in a reach in cooler at the time of this inspection. COS: Items discarded. CA: A food that requires datemarking shall be discarded if it exceeds seven days not including the time that the product is frozen.

Observed two sanitizer buckets with a Quat. sanitizer concentration of 600ppm in the main kitchen area at the time of this inspection. COS: Management remade sanitizer solution. CA: Quat. sanitizer solution shall be kept within the allowed range of 200ppm to 400ppm to avoid contamination.

Observed facility had old Quat. test strips that were not working at the time of this inspection. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed facility was keeping a container of melted butter at a temperature of 105F on top of a steam well without actually being inside said steam well at the time of this inspection. COS: Butter discarded. EH instructs that butter is a TCS food item and must be stored bellow 41F or above 135F. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed that certified food safety manager document was posted expired at the time of this inspection. CA: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Observed a container with sanitizer being stored with clean containers and trays on a shelve in the main kitchen at the time of this inspection. COS: Management removed sanitizer from shelve. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area that is not above/beside food, equipment, utensils, linens, and single-service or single-use articles.

Observed that certified food safety manager document was posted expired at the time of this inspection. CA: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Observed bathroom missing handwashing signage at the time of this inspection. CA: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Observed a block of cheese and a pack of onions on the floor of walk-in cooler at the time of this inspection. CA: Food shall be protected from contamination by storing the food in a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor.

Observed that the facility bathroom did not have hot water at the time of this inspection. CA: Management stated that they will have the bathroom hand-sink supplied with hot water.

Observed there where no test strips in the facility at the time of this inspection. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed that microwave whad food splashes all over, the WI cooler rack's had dust buildup, and the back fridge (outside) was dirty at the time of this inspection. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed during the course of this inspection that the facility had cleaning chemicals stored in food prep areas. COS: Management had these items moved immediately. CA: Management stated that staff will be re trained to store chemicals away from food prep areas at all times to prevent potential contamination.

Observed during the course of this inspection that the facility bathroom did not have hot water. CA: Management stated that they will have the bathroom hand-sink supplied hot water.

Observed during the course of this inspection that the facility had cleaning chemicals and personal medicine stored in food prep areas. COS: Management had these items moved immediately. CA: Management stated that staff will be re trained to store chemicals and personal medicines away from food prep areas at all times to prevent potential contamination.

Observed during the course of this inspection that the facility bathroom was not supplying hot water. CA: Management stated that they are actively exploring options to have the bathroom repaired to supply hot water.

Observed during the course of this inspection that the facility had single service items stored in bags directly on the floor in the restroom and under seat storage in the main dining room. CA: Management stated that they will create a system to elevate all single service items off of the floor while in storage.