J MARKS RESTAURANT AND BAR

Violations (7)

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1). In flip top cooler # 3, Cooked Potatoes (61F - Heated Cooling); per operator, food prepared yesterday and held in cooler overnight. 2). In flip top # 3, Cooked Chicken Wings (49F - Heated Cooling), per operator, food prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1). In flip top cooler # 3, Cooked Potatoes (61F - Heated Cooling); per operator, food prepared yesterday and held in cooler overnight. 2). In flip top # 3, Cooked Chicken Wings (49F - Heated Cooling), per operator, food prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale.

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1). In flip top cooler # 3, Cooked Potatoes (61F - Heated Cooling); per operator, food prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale. 2). In flip top # 3, Cooked Chicken Wings (49F - Heated Cooling), per operator, food prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1). In flip top cooler # 3, Cooked Potatoes (61F - Heated Cooling); per operator, food prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale. 2). In flip top # 3, Cooked Chicken Wings (49F - Heated Cooling), per operator, food prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale.

  High Priority

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top # 3, Blue Cheese Crumbles (48F - Cold Holding); per operator, food not prepped or portioned today. Food held in walk in cooler and moved to flip top cooler and held for approximately 3 hours. Ice was placed on food to quick chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top # 3, Blue Cheese Crumbles (48F - Cold Holding); per operator, food not prepped or portioned today. Food held in walk in cooler and moved to flip top cooler and held for approximately 3 hours. Ice was placed on food to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 36-73-4

  Floor soiled/has accumulation of debris. Floor on cook line has accumulation of food debris.

  Basic - Floor soiled/has accumulation of debris. Floor on cook line has accumulation of food debris.

  Basic

• 31B-03-4

  No soap provided at handwash sink. No soap provided at handwashing sink in back prep room of kitchen.

  Intermediate - No soap provided at handwash sink. No soap provided at handwashing sink in back prep room of kitchen.

  Intermediate

• 14-69-4

  Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer floor and curtains.

  Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer floor and curtains.

  Basic

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues. Interior of coolers on cook line soiled with food debris.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of coolers on cook line soiled with food debris.

  Basic