TEXAS DE BRAZIL AT BJCC health score and inspection history

Store single-service and single-use articles at least 6 inches above the floor.(Boxes of cups and tissue)

Wash hands for at least 15 seconds after any potential contamination (i.e., handling soiled utensils, after using the toilet room, before donning gloves, etc.).// Observed employee use a cell phone, don gloves without washing hands, and then handle steak skewers/ utensils.// COS-Employee immediately discontinued the activity and properly washed hands.

3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment. 3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Repair/Replace damaged handwashing sink.

(A)(2) Maintain TCS food at 41 F or below.// Observed cabbage salad on the salad bar held at 50-52F.// PIC place product back into WI-Cooler to rapidly cool to 41F and below.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.// Replace the cutting block located at the bar area.

Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.// Observed ice scoop handle stored on top of the ice machine.

Change the sanitizing solution for wiping cloths when visibly soiled.// Observed soil sanitizing solution for wiping cloths bucket.

Store raw animal products below and away from produce and ready to eat foods. (preventive)// Observed raw shrimp stored above and beside produce in WI-Cooler.