AJ's Fine Foods

Inspector's notes

High temp warewashing machine is used at wine tasting bar, no device for measuring final rinse temperature is available. Please ensure a waterproof, high temp thermometer capable of holding the highest temperature is available at all times for testing final sanitizing rinse cycle at surface of wares. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Main cutting board deeply scored. Resurface or replace. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk in cooler, in covered containers, cut watermelon with internal temperatures of 49*F-53*F. Per manager, melons were cut >4 hours. Manager discarded cut watermelon. See embargo form. Discussed proper cooling temperatures and methods with managers. (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5*C (41*F) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. At start of inspection, two separate customers with dogs in store. Per manager, no one had approached customers to inquire on service animal status of the pets. Instructed manager on proper procedures for approaching customers and what questions are allowed to be asked of customers with pets. Corrective Action: Corrected at time of inspection.

Inspector's notes

At start of inspection, two separate customers walking dogs in the store. Both dogs were observed sniffing food products and jumping on other customers, exhibiting behaviors not of service animals. Per manager, no one had approached customers to inquire on service animal status of the pets. Instructed manager on proper procedures for approaching customers and what questions are allowed to be asked of customers with pets. Corrective Action: Corrected at time of inspection.

Core-6-501.12, C: Cleaning, Frequency and Restrictions ..........Floor of walk in freezer with accumulation of debris. Maintain clean. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Correct By: Correct Prior To Next Routine Inspection