JACKIE'S PLACE

Broken tiles found on floor at cook line. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

FSC is not available for review at time of inspection. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Raw eggs stored above produce in walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Cardboard used to line shelves in dry storage room.[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Doors on drawer refrigerator at cook line are in disrepair. [CA] Maintain equipment clean and in good repair.

Plumbing at bar handwash sink is leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.

Raw eggs stored above ready to eat food in walk-in refrigerator [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Drawer refrigerator at cook line measured 47F.[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Buildup on beverage nozzles at front service station.[CA] Maintain food contact surfaces clean and sanitized as required.

Uncooked catfish and raw chicken held in drawer refrigerator measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Cooked greens held in next to line measured 131F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Mold like buildup found on ice dispenser at soda machine (service area)[CA] Maintain food contact surfaces clean and sanitized as required.

Raw eggs stored above ready to eat food in the walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Several used/wet wiping towels held on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Various PHF held on ice bath and inside warmer at cook line measured >41F,<135F,<2hrs [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA]Per PIC PHF held for less than 2hrs. Hot PHF placed on TPHC for discard at 4 hours. Cold PHF moved to refrigerator for rapid cooling.