Bj’s Restaurant & Brewhouse 486

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Ice bucket hanging on hook with food contact surface facing upwards, manager flipped. Corrected On-Site Repeat Violation

Basic – Equipment in poor repair

Large plastic chip bin corner is cracked. nPlastic container on clean dish rack in back prep area cracked. nMeat cage is rusted inside walk in cooler.

Basic – Floor soiled/has accumulation of debris

Under ice machine. nInside walk in freezer.

Basic – Hole in or other damage to wall

Under prep sink across from office. Repeat Violation

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

Wooden piece attached to wall under prep sink.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Multiple gaskets on reach in coolers on cooks line. nHood filters above conveyer oven. nInterior walk in cooler door window. nRoot beer soda dispensers around the handles/labels are soiled

Small portable cooler on shelf in beer walk in cooler soiled. Repeat Violation

Basic – Old food stuck to clean dishware/utensils

Small plastic containers on clean dish rack with food pieces, manager placed all containers at dish area to be washed.

Basic – Standing water in bottom of reach-in-cooler

Multiple reach in coolers on cooks line and small pizza reach in cooler on front line. Repeat Violation

Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink

Standing water in Handwash sink on cooks line, manager called plumber during inspection.

Basic – Stored food not covered

Bin of chips on shelf across from ice machine, employee covered bin. Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Sitting on unused ice bin behind bar, manager moved to a bucket. Corrected On-Site

High Priority – Non-food grade paper/paper towel used as liner for food container

In containers of cooked chip pieces used to absorb grease, manager started removing towels.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nshrimp (54F – Cold Holding); salmon (47F – Cold Holding); beef (45F – Cold Holding); noodles (46,47F – Cold Holding) items in pull out drawers on cooks line, drawers not being fully closed during rush hour, Manager placed ice bags on items. Salmon 40, beef 41, shrimp 45, noodles 39-47Corrective Action Taken Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Interior Togo hot box. nPass through heat lamps. Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Handwash sink in side server station by emergency exit door.

Portable fire extinguisher gauge in red zone. For reporting purposes only

Recharge zone in side server alley by emergency exit door. Repeat Violation