Cj Blacks

Basic – Cleaned and sanitized equipment or utensils not properly stored. Observed clean and sanitized utensils stored on floor by sushi area.

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager cut fish bags. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

nobserve employee phone, at prep are. Employee removed. Corrected On-Site Repeat Violation

Basic – Food stored on floor

nObserved sushi vinaigrette sauce, additionally, Observed-Multiple food items store on floor throughout the kitchen area. Corrected On-Site Repeat Violation

Basic – Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine

nAt bar, dishwasher-no proper temperature.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

nAt cook line- Observed employee touching raw chicken, then washed gloves, and proceeded to prepare food- without proper hand washing. Educate operator.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

nObserved raw beef store in the same container with raw fish. Operator rearranged.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nTime/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nAt kitchen are- Reach in cooler; cheese deep (50F – Cold Holding); spinach (54F – Cold Holding); browns rice (55F – Cold Holding); Individual Mac and cheese (76F – Cold Holding); cooked artichoke (76F – Cold Holding); meat loaf (58F – Cold Holding); cooked carrot cake (59F – Cold Holding). Food not prepped or portion today

n3-501.16(A)(2) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, time/temperature control for safety food shall be maintained: (2) At 41 degrees Fahrenheit or less. Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nAt kitchen area- Reach in cooler; cheese dip (50F – Cold Holding); spinach (54F – Cold Holding); browns rice (55F – Cold Holding); Individual Mac and cheese (76F – Cold Holding); cooked artichoke (76F – Cold Holding); meat loaf (58F – Cold Holding); cooked carrot cake (59F – Cold Holding). Food not prepped or portion today. See stop sale. nnRepeat Violation Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Corrective Action Taken

Intermediate – Employee applied hand antiseptic in place of washing hands as required

nAt cook line- Observed employee touching raw meet, then watching hands in the antiseptic bucket instead of hand washing, and then put new gloves with out proper hand washing; educate employee of proper hand washing. Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing

nAt kitchen area. Observed bucket inside hand water. Operator removed. Corrected On-Site

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator.