JJ FISH AND CHICKEN

6 findings recorded on Oct 1, 2026.

1. Inspector observationItem 3-1D ↗

   Required food-source records

   Observed that the shucked oysters that are received from A& D foods are not being dated on the label when the last oyster is used and then kept for record keeping purposes for 90 days.// The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under Rule .04(3)(k)2, by: (Pf) (i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and (ii) If molluscan shellfish are removed from…

   Inspector’s full note

   Inspection item: Inspection item 3-1D

   Code .04(3)(k)

   Observed that the shucked oysters that are received from A& D foods are not being dated on the label when the last oyster is used and then kept for record keeping purposes for 90 days.// The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under Rule .04(3)(k)2, by: (Pf) (i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and (ii) If molluscan shellfish are removed from their tagged or labeled container the source identification will be preserved by using a record keeping system as specified under (i) above. (Pf) Corrective Actions: The person in charge was given information regarding the dating and record keeping of the shucked shellfish containers for 90 days.//

   Official report · Item 3-1D ↗

   Correction status not recorded

2. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Observed that the three compartment sink was not set up correctly with sanitization as the last step. The three compartment sink was set up as wash ( employee had included bleach in this step) rinse with no sanitization step.// Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: The sanitizer sink was set up correctly with the chlorine sanitizer as the last compartment. All containers that were washed previously were rewashed and then sanitized in the third compartment before allowing to air dry.//

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(8)(a)

   Observed that the three compartment sink was not set up correctly with sanitization as the last step. The three compartment sink was set up as wash ( employee had included bleach in this step) rinse with no sanitization step.// Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: The sanitizer sink was set up correctly with the chlorine sanitizer as the last compartment. All containers that were washed previously were rewashed and then sanitized in the third compartment before allowing to air dry.//

   Official report · Item 4-2B ↗

   Correction status not recorded

3. Inspector observationItem 12B ↗

   Personal cleanliness

   Observed two employees working on the cook line that had bracelets on their wrists.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: The employees removed the bracelets and washed hands before returning to the cook line.//

   Inspector’s full note

   Inspection item: Inspection item 12B

   Code .03(5)(h)

   Observed two employees working on the cook line that had bracelets on their wrists.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: The employees removed the bracelets and washed hands before returning to the cook line.//

   Official report · Item 12B ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.