J Lemon Pepper

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed raw fish at temperatures of 68°F stored next to three compartment sink in dish area. Person in charge stated fish was removed from walk-in freezer for thawing 45 minutes prior. Raw fish was placed in walk-in cooler for cooling. Raw fish (68°F - Cold Holding)
• Handwashing and hygienic practices
  • High priority: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw chicken items then change gloves without washing hands. Inspector educated employee proper handwashing procedures.
  • High priority: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on cook line handle raw philly meat then sift through ready to eat washed and cut onions before grabbing handful of onions to place on flat top grill. Inspector educated employee proper handwashing procedures.
  • High priority: Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee on cook line handle raw chicken gizzards, change gloves without washing hands, then handle ready to eat chicken and fries for an order. Inspector educated employee proper handwashing procedures.
  • Basic: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee beverage with no lid on prep table across from three compartment sink.
• Clean clothes, hair restraints, jewelry
  • Basic: Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaging in food
• Food-contact surfaces designed and maintained
  • Basic: Cardboard used to line food-contact shelves. Observed soiled cardboard lining bottom shelf of prep table next to cook line.
  • Basic: Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed interior of reach in cooler doors in disrepair with exposed insulation on reach in coolers on cook line.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up behind middle shelf of reach in freezer on cook line.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; food debris and grease build up on gaskets and frame of reach in cooler doors on cook line. Mold like substance build up on walk-in cooler door gaskets. Heavy mold like substance build up on piping around air conditioning units across from three compartment sink.
• Clean equipment storage and air drying
  • Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored not inverted on top of ice machine.
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. Observed; 3 live roaches between piping and wall at junction behind hand wash sink next to three compartment sink. 1 live roach in crack in corner of wall next to hand wash sink by three compartment sink. 2 live roaches between piping and wall at junction under hand wash sink next to three compartment sink. Person in charge disposed of live roaches and cleaned area. Crack in wall was sealed during inspection.
  • High priority: Roach excrement and/or droppings present. Observed; approximately 15 roach droppings on wall and piping at piping junction next to hand wash sink by three compartment sink. Approximately 10 roach droppings in crack in corner of wall next to hand wash sink by three compartment sink. Approximately 10 roach droppings on piping and wall by piping junction under hand wash sink by three compartment sink. Person in charge cleaned roach droppings.
• Floors, walls, ceilings and ventilation
  • Basic: Floor, walls, and/or ceiling soiled/has accumulation of debris. Observed; grease build up on floors behind fryer station. Heavy grease and dust build up on walls around all cooking equipment throughout kitchen. Grease stains and dust build up on ceiling throughout kitchen.
• Chemicals and toxic substances
  • High priority: Container of medicine improperly stored. Observed squeeze container of medical cream stored above large containers of flour mixes on cook line.