Jj’s Market And Delicatessen

Basic – Bowl or other container with no handle used to dispense food. Portioning cup in roasted peppers on prep line, removed Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf next to seasoning bins, removed Corrected On-Site

Basic – Employee with ineffective hair restraint while engaging in food preparation. Male employee in kitchen

Basic – Food stored on floor

Bag of bread on floor of walk-in cooler, moved to shelf Corrected On-Site

Basic – Unclean building components, attachments or fixtures

Fan covers soiled in walk in cooler

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, no sanitizer chemical set up, replaced 50ppm Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs (57F – Cold Holding), held less than 4 hours, placed in cooler Corrective Action Taken Repeat Violation

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato bisque (82F – Hot Holding) on steam table, reheated in microwave to minimum 165F Corrected On-Site

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

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only

Flat top on rear counter used to cook raw beef for Philly sandwiches and reheat precooked sausage with no hood system