Jdp Restaurant & Catering

Basic – Employee with no beard guard/restraint while engaging in food preparation. nGrabbing cooked wings

Basic – Floor soiled/has accumulation of debris. nIn cabinet

Basic – Food stored on floor

Dressings, water, and sauces in plastic on floor

Basic – Hole in or other damage to floor. nHole on floor by hand sink

Basic – No conspicuously located ambient air temperature thermometer in holding unit

Only cooler Repeat Violation

Basic – Single-service articles improperly stored

To go containers in bag on floor

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. nMgr on phone then he got up to grabbed cooked wings with tongs, explain to him and he washed hands Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw shrimp on shelf above cooked chicken, mgr rearranged cooler Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

91f cooked wings on grill of, hot holding, explained to him and he placed them in bag and pith them in cooler when I arrived, 113f Mac and cheese on counter, explaining time as public health control, he reheated them to 165f Corrected On-Site

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Chlorine Repeat Violation

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

One cashier