Bj's Restaurant & Brewhouse 521

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in front dining room 1 fly in bar dining area 2 flys flying in bar area 1 fly flying by soda machine in back of house 2 in mop sink area 2 flys in back hallway **Repeat Violation** **Admin Complaint**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flies in bar by soda gun, manager killed both and sanitized area. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in cooler - meatballs (57F - Cold Holding)pan over filled, meatballs on bottom of pan 40F, operator discarded 2 meatballs sour cream (46F - Cold Holding)pan over filled, operator removed top portion, corrected to 43F shredded lettuce (46F - Cold Holding); recheck at end of inspection lettuce 39F. **Corrected On-Site**

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris. Floor behind bar is wet and soiled.

Basic - Interior of oven has accumulation of black substance/grease/food debris. Oven in back kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawer gaskets on cook line **Corrected On-Site**

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On counter by food and next to to go boxes, operator moved . **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 44F cold hold second temperature 4:01 40F , pasta 46F cold hold, operator placed both items on ice **Corrected On-Site**

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and provided operator with employee agreement. **Repeat Violation**

Basic - Cutting board has cut marks and is no longer cleanable. Small cutting boards in dish area have grooves that make it no longer cleanable. Utting boards on cook line has chipped edges

Basic - Employee with ineffective hair restraint while engaging in food preparation. Cook on cook line hair hanging forward.

Basic - Working containers of food removed from original container not identified by common name. Shakers and squeeze bottles containing food removed from its original container not labeled with common name. Discussed the importance labeling all food once removed from its original container. **Corrective Action Taken**

Equipment, Food and Non-Food Contact Surfaces Approved

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 1 small flying insect on squeeze bottle in bar, 1 small flying insect on spray bottle, 1 small flying insect around beer tap, 1 small flying insect flying around limes, and 1 small flying insect flying around wine bottle in speed rack in bar area. Total of 5 small flying insects in the bar. - 7 small flying insects at entrance to kitchen on wall, 1 small flying insect flying around at entrance to kitchen by the bar. - 15 small flying insects at entrance to kitchen on wall leading into the dishmachine area. - 6 small flying insects in rear prep area on wall. - 7 small flying insects next to the data room across from the bag in the box station in the rear of kitchen. - 5 in mop sink area across from ice machines on mop heads. - 1 small flying insect on ceiling hallway going into dry storage. - 5 small flying insects on wall to left of bar area above posted licenses next to the kitchen entrance. **Admin Complaint**

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired at bar - manager scheduled service for this day - service provider in route at end of inspector per manager

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager unable to access the information

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled soda nozzles at beverage station at front line area - employee cleaned nozzles **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use at all times Trashcan stored in front of hand sink at cook line - manager relocated trash can **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees in dish washing area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled knobs at hand wash sink in back cook line area

Basic - Reach-in cooler interior/shelves have accumulation of soil residues at bar **Corrected On-Site**

Basic - Very slow draining water in handwash sink at the bar

Non-Food Contact Surfaces Clean

Lighting Adequate; Required Shields in Place

High Priority - Container of medicine improperly stored. -Dairy medication stored on the front line in kitchen across from hot holding soups. Manager moved medicine **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Mac n cheese cous cous (47F - Cold Holding) -Dairy goat cheese (45F - Cold Holding) ; Meatballs (56F - Cold Holding), tempted at approximately 2:15pm, employee placed inside reach in cooler at 11:00am manager placed inside walk in cooler to cool down. Retempted at -2 lbs cod (45F - Cold Holding); 1lb raw chicken (46F - Cold Holding) held in reach in cooler overnight, manager discarded. **See stop sale** **Repeat Violation**

High Priority - Toxic substance/chemical improperly stored. -Can of RAID bug spray stored on front line shelf over mayonnaise packets. Manager moved can of bug spray. **Corrected On-Site**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live Fly flying in back storage area near ice machine -3 Live Flys flying around bar area inside dining room near soda holster at end of bar. **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -2 lbs cod (45F - Cold Holding); 1lb raw chicken (46F - Cold Holding) held in reach in cooler overnight, manager discarded. **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -No paper towels at bar hand wash sink manager placed paper towels at hand wash sink **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Bottom of Soda holster system soiled inside bar area at end of bar, hanging over cut fruit. -Ice bin on front line soiled mold like substance. -Mold like substance build up inside ice machine inside back kitchen area.

Intermediate - Handwash sink not accessible for employee use at all times. -Garbage can Blocking hand wash sink inside bar area in dining room. Manager moved garbage can. **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured. -In back storage area not chained, employee secured tank. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee cell phone stored on front line in kitchen across from hot holding soups station. Manager moved cell phone. **Corrected On-Site** **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. -Wet nesting of food storage equipment on back storage rack in prep area.

Basic - Floor area(s) covered with standing water. -Throughout cooks line, front line and hallways inside kitchen.

Basic - Floor soiled/has accumulation of debris. -Drains soiled throughout kitchen cooks line, front line, and inside bar area in dining room -Walk in freezer floor soiled with food debris. -Mop sink wall soiled with mold like substance **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Large fan in back storage area soiled. -Gaskets soiled on cooks line. -Shelving in drying rack area soiled. **Repeat Violation**

Basic - Old labels stuck to food containers after cleaning. -Old labels stuck on clean food storage equipment on drying rack in back prep area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -Yellow Gatorade stored inside glasses reach in cooler on front line. Manager removed drink. **Corrected On-Site** **Repeat Violation**