JON JONS BARBEQUE

Hand sink in the warewashing area partially obstructed by a trash can placed in front, with a bottle of bleach and a bottle of soap placed directly inside the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

One container of cooked, bone-in chicken measured 57F and two containers of cooked brisket measured 59F while maintained in deep containers kept tightly covered with foil in the two-door upright clear door cooler at the back storage area. Per the cook, they had been cooked yesterday and placed inside the refrigerator to cool down overnight. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Chicken and brisket voluntarily discarded. *Note: Recommend cooling smaller quantities in each container, and not tightly wrapping containers with foil during the cooling process.

Facility could not provide a valid food safety certificate. Food safety certificate on file is expired. [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.

Inside the warewashing room: observed a bottle of bleach stored inside the handwash sink. Observed a large garbage bin stored in front of the handwash sink. Employees stated the items were placed there temporarily for cleaning. [CA] Handwash sinks must be unobstructed and easily accessible to make handwashing not only possible, but likely. Do not store items inside handwash sink. [COS] The bleach bottle and garbage bin were removed.