JACARANDA RESTAURANT

High Priority - Displayed food not properly protected from contamination. Observed a container of croutons on the salad bar not protected, operator moved to under a sneeze guard. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans on the shelf in the kitchen with water in between and not air drying properly.

Basic - Hole in or other damage to wall. Observed a 2x2 hole in the wall behind food that is stored in dry storage.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk in freezer near the door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves in the walk in cooler soiled with food debris.

Basic - Old labels stuck to food containers after cleaning. Observed old label on pan on the shelf in the kitchen.

Basic - - From initial inspection : Basic - Window seal at triple sink and handwashing sink rotten and no longer easily cleanable Warning - From follow-up inspection 2025-09-24: A maintenance request has been made for repair. Time Extended Corrective Action Taken

• From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Jurisdiction 097865 3/22/25, 057118 3/22/25 Operator called State Fire and they will send the most current report. Corrective Action Taken Repeat Violation - From follow-up inspection 2025-09-24: Time Extended

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit fr the wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand washing sink in the wait station area. Chef placed paper towels at the hand washing sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pot and pan rack next to the fryers on the cook line soiled.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on the left side of the cook line cook line.

Basic - Unclean building components, attachments or fixtures. Fan covers in the walk in cooler soiled.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler boiler reports expired 057118 3/22/25 and 097865 3/22/25.

Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area at waitresses station. Repeat Violation Warning - From follow-up inspection 2024-09-06: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw burger tube stored on top of pork loin. Pork must cook to a minimum of 155F throughout or be discarded.

Intermediate - Handwash sink missing in warewashing or food preparation area. Observed no readily available handsink for servers to use at wait prep area. If handwashing violations are observed another sink will be required.

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. Observed 3 employees on site with no proof of Responsibility to report illness. Manager had employees read sign and date during inspection. Corrected On-Site Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed half the employees had copies of safe staff cards not original cards. Operator was advised that original cards only are accepted as proof of employee food safety training.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee eating in a food preparation or other restricted area. Observed large mouthed bottle of tea with glove pulled over top stored in cookline cooler. Manager removed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed servers drop off dirty dishes then wipe hands on dirty rag then pick up clean dishes . Manager redirected to wash hands. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Stereo can stored on top of can of beans at dry storage. Manager moved to bottom shelf. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Corrected On-Site

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. Operator had employees sign and date during inspection. Corrective Action Taken

Basic - Food stored on floor. Observed liquid shortening stored on floor at dry storage room.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored in dirty holder at outdoor ice machine.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Strip turned black. Employee remade bucket to correct strength.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes prescribed equipment and then unload clean dishes on to drying rack without washing hands. Manager retrained employee. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream pies,pumpkin pies, sweet potatoes pies and cream cheese icing cakes held out on buffet at room temperature. Observed carrot cake cream cheese icing (51F - Cold Holding). Chef states foods are put on buffet then removed after lunch to return to cooler. All pies put at buffet at 1000am and removed at 200pm. All temperature controlled for safety foods must be discarded after 4 hours from time removed from cold hold. Time as a public health control form provided. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bean soup (178F - Hot Holding); chicken (163F - Hot Holding); tuna salad (41F - Cold Holding) at warmer area of cookline , pitchers of beans and tomatoes on counter Nader plate warmer as backup for buffet. Corrected by reheating to 165F then hot hold at 135F or hotter. Corrective Action Taken Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided by inspector via email. Corrected On-Site

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. Form provided at inspection via email. Corrective Action Taken

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean pans stored on rack with garbage can up against rack. Observed old grease and food splatter on rack and cleaned pans at cookline. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored n front prep counter. Removed. Corrected On-Site Warning

Basic - No Heimlich maneuver/choking sign posted.provided by inspector via email. Corrected On-Site

Basic - Single-service articles improperly stored.boxes of single service stored on floor at back dry storage area.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed opened to go containers not reclined notbrepackaged laying open on top of box at back dry storage with open back door in vicinity. Manager resealed in box. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher unable to dispense sanitizer found at 0ppm. Manager called maintenance on machine and set up 3 bay sink for ware wash. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed meatballs in walk-in cooler dated 10/20/22 see stop sale. Manager discarded. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Discarded by manager. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook cutting vegetables with no hair restraint.

Basic - Hole in or other damage to wall. Observed wall with damage to wallboard in dry storage area.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop holder not clean. Manager sent through dishwash. Corrected On-Site

Basic - Single-service articles improperly stored. Observed opened boxes of single service items stored on floor at back storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage capers and chicken salad above 41F at reachin cooler. See stop sale capers (50F - Cold Holding); sausage (44F - Cold Holding); chicken salad (50F - Cold Holding) Observed lettuce and tomatoes stored on counter at cookline not at 41F. Items on counter are held out of temperature from 1100am to 300pm then discarded. Gave manager forms for time as a public health control..

Intermediate - Handwash sink used for purposes other than handwashing. Observed pot scrubbers and wet rags stored in handsink at 3 bay sink. manager removed items. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee foods not segregated from establishments foods in reach in on cookline.

Basic - Equipment in poor repair. Observed attic air upright reach in stainless single door cooler across from grill unable to maintain foods at 41F.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop holder with dirty slimy water inside. Manager sent back through dish wash. Corrected On-Site

Basic - Stored food not covered. Observed breaded fish in reach in freezer at cookline with pans of fish stored directly on and sitting touching fish. Manager voluntarily discarded fish. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over raw potatoes. Operator switched the food items. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed desserts 65F with dairy ingredients at buffet. Operator will use Time as a Public Health Control in the future. Operator discarded the food items. Warning

Intermediate - Food-contact surface soiled with food debris, residue buildup. Observed at can opener blade. Operator cleaned and sanitized the equipment. Corrected On-Site Warning

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Warning