JAMOREISH

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink to back of establishment missing vacuum breaker.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line interior soiled with food debris. Operator cleaned during the inspection. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer at 10 ppm in triple sink. Employee adjusted to 100 ppm. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed open can of tomato sauce in reach in cooler in kitchen. Employee removed and discarded. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stew Chicken (112F - Hot Holding); White Rice (62F - Hot Holding); Soup (110F - Hot Holding). Employee reheated all foods to 168 F -169 F and returned to steam table. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back entrance door, bottom middle.

Basic - Floor tiles missing and/or in disrepair. Observed two broken floor tiles in kitchen next to triple sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils in water at 85 F. Employee removed. Corrected On-Site

Basic - Single-service articles improperly stored. Observed case of foam cups stored on floor in back room. Employee removed from floor. Corrected On-Site

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed hydrogen peroxide used as sanitizer. Operator educated on approved sanitizers to be used. Operator will used chlorine sanitizer. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored next to restaurant ingredients in reach in cooler. PIC removed and stored appropriately. Warning

Basic - Covered waste receptacle not provided in women's bathroom. In unisex bathroom.

Basic - Exterior door has a gap at the threshold that opens to the outside.