JUNIOR'S FAMOUS SANDWICHES

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In back kitchen reach-in cooler, potato salad and macaroni salad made in house, dated 2/9, 12 days prior. At front counter area in grab and go reach-in cooler, potato salad and macaroni salad made in house, prepared 2/9 12 days prior. Operator discarded all items. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make line reach-in cooler, tuna salad (47F - Cold Holding); steak (48F - Cold Holding). Items in top section of flip top reach-in cooler with lid open. Operator stated items in cooler for 2 hours. At hot dog station, slaw (51F - Cold Holding). Operator stated item placed out 2 hours prior. All items moved to reach-in freezer to rapidly cool. Tuna salad and steak 39f, slaw 40f after 25 minutes. Corrected On-Site Repeat Violation Admin Complaint

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease and dust build up. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sandwich make cooler, wet towel on counter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top section of right side flip top reach-in cooler, cooked beef (51F - Cold Holding); ham (54F - Cold Holding). Manager stated items placed in cooler 1 hour prior. Manager moved to stand up reach-in cooler to chill. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. In kitchen, floor between wall and stove has grease build up.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In kitchen, cup in bulk sugar has handle touching product. Manager moved cup. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, hood filters have dust build up.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top section of flip top reach-in coolers at front counter, tuna salad (45F - Cold Holding); cooked beef (47F - Cold Holding); slaw (47F - Cold Holding). Lids open, manager closed lids, moved slaw to bottom section. Retemp items after 30 minutes, slaw 35f, other items still above 43f, moved to bottom of reach-in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. At front counter area, trash can in front of handwash sink. Manager moved can. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One manager certificate expired 3/18/2024, Abraham Kassees. Manager stated he has new certificate but has not brought in yet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. This n back prep area, brown cutting board has black stains.

Basic - Reach-in cooler shelves with rust that has pitted the surface. In brown 2 door reach-in cooler by front register, shelves have rusting.

High Priority - Chlorine sanitizer in sanitation bucket not at proper minimum strength. Sanitation bucket at prep sink at front counter reading 0ppm, remade to 100ppm. Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Two containers of chili, one container of swizz cheese, two containers of sausage, one container of meatballs, one container of boiled eggs, and one container of hot dogs in reach in coolers throughout kitchen dated 3/30-4/5.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over box of brownies and cooked chicken breasts, operators rearranged all items. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men's and women's bathroom.

Basic - Floor soiled/has accumulation of debris. Under tables and cabinets across from front counter.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers at front counter, manager corrected during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, cooked eggs 47F. Eggs placed out approximately one hour prior. Eggs moved to reach in cooler to cool. On front counter by steam well, coleslaw 61F. Slaw placed out approximately one hour prior. Slaw moved to reach in cooler to cool. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Beige cutting board on front line. Board discarded. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee soda cup stored by front register. Drink discarded. Corrected On-Site

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor on make line under grates. Floor under ice machine at front counter.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. In reach in cooler by front counter, containers of macaroni salad. At front counter, cookies, brownies and cake. Operator states he will label. Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter 0ppm. Operator added more chlorine sanitizer. 100ppm. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Orange juice in stand up reach in cooler by cash register. Orange juice and soda in back stand up reach in cooler. Drinks discarded. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Paper bowls stored on microwave on main cook line. Bowls inverted. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Two containers of sugar on shelf above oven. Containers labeled. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on main sandwich make line, two pans each of eggs, turkey, ham, cold cut presets, and steak 50°F. All items stored overnight in front cooler. All items discarded. Warning - From follow-up inspection 2021-08-25: On main sandwich make line, two pans of eggs 49°F, ham 47°F, cold cuts 48°F, turkey 49°F. Items placed out on line approximately 2.5 hours prior. Items moved to back reach in cooler to cool. Admin Complaint Corrective Action Taken