Jacks #165

What the inspector found

• 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.// Hood light out over grill.
• 7-209.11 Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles.// Employee cell phone in storage area.
• 6-501.16 Store mops so that they may be air-dried without contaminating walls, equipment, or supplies.// Mop stored in mop bucket.
• 6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// Multiple flies in food prep area.
• 3-304.11 Prevent the contact of food with non-food contact surfaces or with food contact surfaces that are not properly cleaned and sanitized.// Ice machine with grime accumulation.
• 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloths stored on storage counters.
• 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Raw chicken left out at room temperature at 61F. COS, voluntarily discarded.
• 4-901.11 Allow utensils to air dry before stacking.// Wet stacking of metal hotel pans.
• 5-205.11 Cease using hand sinks for any purpose other than handwashing.// Employee was thawing chicken in hand sink.
• 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Heavy dust accumulation on ceiling tiles and vent covers.

As listed in the inspection report.