J & J Fish & Chicken

Inspector notes: Observed employee washing dishes and stacking them on the table to dry without sanitizing. (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; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less o...

Inspector notes: Observed coleslaw prepped on yesterday stored in the front display at 54F. (f) 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. EHS informed the PIC of the issue; PIC discarded. EHS informed the PIC of the need to refrain from placing items that must beheld cold in the unit until it shoes it can maintain temperature; PIC stated that the unit was just repaired a few weeks ago.

Inspector notes: Observed bulk containers with missing labels. (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. EHS informed the PIC to re-label the containers.

Inspector notes: Observed containers of bulk product with the handles touching the product. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. EHS informed the PIC that the handle could not be touching the product.

Inspector notes: Observed employee wet-stacking containers after washing them. 10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food. EHS informed the PIC that equipment should be placed in a position to air dry before stacking.

Inspector notes: Observed front cold holding unit that holds cakes and coleslaw with an ambient temperature of 49F. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. EHS informed the PIC of the need to have to unit fixed/adjusted and to refrain from putting items that are to be held cold inside the unit until it can maintain temperature.