Jonah's on Johnston

Observed the dish washer does not have proper sanitizing chlorine concentration. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; The manager should ensure that appropriate concentration of the sanitizing solution is maintained. correct by 06/30/2026

Observed the dish washer does not have proper sanitizing chlorine concentration. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; The manager should ensure that appropriate concentration of the sanitizing solution is maintained. correct by 06/30/2026

Observed that the lips of the single-use cups tacked near the drink machine is exposed. 11-6-1.05(10)(g)(1)&(3) - Kitchenware and Tableware, Single-service/-use items properly handled to protect food-/lip-contact surfaces (C) (g) Kitchenware and Tableware.

1. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented.
2. Except as specified under paragraph 2 of this subsection, single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. The manager should ensure that the lips of the single use cups are properly protected from contamination. correct by 06/30/2026

Observed a container of salt stored on the floor under the shelves in the kitchen area, single-service and single-use articles shall be stored:

(i) In a clean, dry location; At least 6 inches (15 centimeters) above the floor. The employee will place the sugar container on the shelf in the kitchenby 1/2/26

Observed broken wood on the floor in the kitchen area pass the dish machine, All physical facilities shall be maintained and in good repair the floor no broken area where tile meet. The owner will repair the broken floor area in the kithen by 1/30/26

Observed a employee prepping pizza with a beard longer than a 1/2 in length,

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. The manager will order beard guards for the employee to wear by 6/30/25

Observed missing tiles on the floor in the back kitchen floors where bare woods is showing, ) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair and no bare wood showing in the restaurant. The owner will have the tiles replaced by 7/15/25

Observed the ice machine have buildup of mildew where the ice comes out of the dispenser, all food contact surface need to be cleaned and sanitized every 4hr or as need to insure the food surface from coming contaminated after usage. The manager should ensure the ice machine is cleaned by 02/02/2025

We notice that the concertation of chlorine used for sanitization in the dishwasher is above 200. 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) the manager should ensure the concentration of the sanitization solution is adjusted to the required concentration. correct by 02/20/2025

I saw a unlabeled chemical bottle in the main Kitchen, all bottle containing a chemical should be well labeled. Original Containers, Identifying Information. Containers of poisonous or toxic materials shall bear a legible manufacturer's label. correct by 09/19/2024

OBserved meatball being hot held in the steamtable at 126 degree Fahrenheit,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) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS the meatballs were reheated to 165 for 15 seconds and placed in the steam well for hot holding.

Observed a employee wearing a bracelet on her wrist while washing dishes in the kitchen, Jewelry. 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 washing dishes in the kitchen area. COS THE manager had the employee remove the bracelet.

Observed a employee drying clean dishes from the dishwasher with a cloth towel, May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dried. The mamager will train the emloyee on proper drying of clean dishes with a single service paper towel only.

Observed single service cup stored on the counter beside the drink machine not protec, single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.

ted from contamination. The manager will insure that the cup remain in the plastic before serving to prevent contamination.

Observed the can opener blade need replacing a little rust around the blade area, ) Can Openers. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement of the blade as needed. The manager will replace the blade on the can opener after being order on the food truck. corrected by 6/30/23