J & J FISH & CHICKEN

Inspection item: Proper cooling methods used: adequate equipment for temperature control

Code 511-6-1.04(6)(e)

Observed 2 pans of raw chicken breast just prepared placed in walk-in cooler to cool with lids on tight. 5 pans of raw chicken wings placed in walk-in cooler at 11:00a.m. to cool with lids on tight. COS- Lids were removed from all raw chicken breast and raw chicken wings to cool properly. Advised PIC lids shall not be placed on pans for proper cooling. PIC advised to follow instructions on the DPH flyer. C/A:511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected On-Site. Repeat Violation.

Inspection item: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Code 511-6-1.05(1)(a)

Observed cardboard zip tied to rack near dry goods. Advised to have removed. C/A: 511-6-1.05(1)(a) - Materials, General Requirements (P, C) (1) Materials. (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. New Violation.

Inspection item: Plumbing installed; proper backflow devices

Code 511-6-1.06(2)(r)

Observed hand sink at entrance of main kitchen in disrepair. Sink it not mounted on the wall. Advised to have repaired. C/A:511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. New Violation. Correct By: 07/24/2026

Inspection item: Adequate ventilation and lighting; designated areas used

Code 511-6-1.07(4)(b)

Observed cell phone, charger and other personal items stored in a to-go container next to food for sale. COS: All personal items were removed from main kitchen advised they shall be stored away from items for sale to the public. Corrective Action: 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food equipment, linens, and single-service and single-use articles are protected from contamination. Corrected On-Site. New Violation.