J & J KITCHEN

Item 6A- Critical Violation [RED] Potentially hazardous foods are not kept at or above 140°F during hot holding.; Item 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces;