Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
Basic - Garbage on the ground and/or pad around dumpster. **Corrected On-Site**
Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
Basic - Stored food not covered in reach-in cooler. Celrey on shelf. **Corrected On-Site**
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site**
Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
6/18/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Bowl or other container with no handle used to dispense food. Breading. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on gloves to work with food.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Reheated to 165°. **Corrected On-Site**
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
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