UNCLE JOE'S NEW YORK DINER LLC

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then begin to work with food. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cut tomatoes with bare hands. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked lasagna in walk in cooler. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash 60 F- retemp 41 F, eggs 58 F, cheese 55 F. Operator placed in ice bath. Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 108 F, chili 110 F- retemp 135 F on steam table. Advised operator to add more water. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine. Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Container in handwash sink on cook line. Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use handwash sink on cook line to wash out bowl. Warning

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed 5+ employees working with no food manager on site. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in potatoes. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above reach in cooler. Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting next to soda machine. Warning

Basic - Food storage container/container lid cracked or broken. Sugar container lid cracked in dry storage. Warning

Basic - Food stored on floor. Potatoes on floor on cook line. Oil on floor in dry storage. Repeat Violation Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler. Warning

Basic - In-use tongs stored on equipment door handle between uses. Tongs on over door handle. Repeat Violation Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected over coffee machine. Employees covered at time of inspection. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Containers on sugar not labeled in dry storage. Repeat Violation Warning

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen. - From follow-up inspection 2023-07-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided 3 food handler certifications. - From follow-up inspection 2023-07-13: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2023-07-13: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen. - From follow-up inspection 2023-07-13: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups near soda machine wet nesting. - From follow-up inspection 2023-07-13: Cups near soda machine wet nesting. Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Handwash sink faucet leaking next to waffle maker. - From follow-up inspection 2023-07-13: Time Extended

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. Dish machine tested 0ppm, employee set up 3 Compartment Sink tested 100ppm chlorine. Operator fixed dish machine tested 100ppm. Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without washing hands in between. Repeat Violation

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. Observed employee touch phone then continued cooking without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked lasagna in walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 53 F, tuna 52 F, coleslaw 52 F in walk in cooler, employee placed on ice. Potatoes 56 F, butter 74 F sitting out, employee placed in freezer. Cheese 56 F in reach in cooler, employee placed in another cooler. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 97 F on steam table.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Container in handwash sink on cook line.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Need chlorine test strips. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed observed 6+ employees working with no food manager at establishment. Repeat Violation Admin Complaint

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided 3 food handler certifications.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in cooler not date marked. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottles next to women restroom.

Basic - Bowl or other container with no handle used to dispense food. Portion cup in pasta in reach in cooler. Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above microwave. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups near soda machine wet nesting.

Basic - Food stored on floor. Potatoes on floor on cook line. Operator removed at time of inspection. Containers of food on floor in walk in cooler. Corrective Action Taken Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on grill handle.

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink on cook line.

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filter above coffee machine, employee placed in closed container at time of inspection. Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools over prep table next to waffle maker.

Basic - Water leaking from pipe and/or faucet/handle. Handwash sink faucet leaking next to waffle maker.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mops next to women's restroom.

High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs 71 F sitting out on cook line. Employee says they go through the eggs fast. Explained time as a public health control. Warning - From follow-up inspection 2022-10-21: Raw shell eggs 55 F on cook line. Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Christopher Jones. Due 12/19/2022 Warning - From follow-up inspection 2022-10-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink near registers. Warning - From follow-up inspection 2022-10-21: no paper towels at handwash sink next to registers. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Due 12/19/2022 Warning - From follow-up inspection 2022-10-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At handwash sink next to walk in cooler and at handwash sink near registers. Warning - From follow-up inspection 2022-10-21: no soap at handwash sink next to registers. Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef in walk in cooler not date marked. Warning - From follow-up inspection 2022-10-21: Cook beef in walk in cooler not date marked. Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Portion cups in rice and pasta. Warning - From follow-up inspection 2022-10-21: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glass plates not inverted across from 3 Compartment Sink. Warning - From follow-up inspection 2022-10-21: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf with condiments and clean plates and pans. Warning - From follow-up inspection 2022-10-21: Employee phone on shelf with clean dishes across from 3 Compartment Sink. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Microwave handle broke on cook line. Warning - From follow-up inspection 2022-10-21: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Pickles and beef on floor in walk in cooler, fries on floor in walk in freezer, potatoes and ketchup on floor in office. Warning - From follow-up inspection 2022-10-21: Potatoes and ketchup on floor in office. Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in coolers. Warning - From follow-up inspection 2022-10-21: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Warning - From follow-up inspection 2022-10-21: Time Extended

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs 71 F sitting out on cook line. Employee says they go through the eggs fast. Explained time as a public health control. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Hair in 1qt pan of ranch. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta 46 F- operator voluntarily discarded, turkey 55 F- retemp 51 F, ham 55 F- retemp 43 F, cheese 47 F, cut lettuce 51 F- retemp 48 F, beef 45 F- retemp 43F, chicken 46 F- retemp 43 F, butter 76 F out since 5am temped at 9:49am. Stop sale on butter. Warning

High Priority - Toxic substance/chemical improperly stored. Surface cleaner above cans of tomatoes in dry storage, employee removed at time of inspection. Corrected On-Site Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in handwash sink. Employee removed at time of inspection. Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Christopher Jones. Due 12/19/2022 Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink near registers. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Due 12/19/2022 Warning

Intermediate - No soap provided at handwash sink. At handwash sink next to walk in cooler and at handwash sink near registers. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef in walk in cooler not date marked. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle with no label near wine cooler. Warning

Basic - Bowl or other container with no handle used to dispense food. Portion cups in rice and pasta. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glass plates not inverted across from 3 Compartment Sink. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with condiments and clean plates and pans. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf with condiments and clean plates and pans. Warning

Basic - Equipment in poor repair. Microwave handle broke on cook line. Warning

Basic - Food contaminated by hair. See stop sale. Hair in 1qt pan of ranch. Warning

Basic - Food stored on floor. Pickles and beef on floor in walk in cooler, fries on floor in walk in freezer, potatoes and ketchup on floor in office. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water of 107 F. Operator emptied water at time of inspection. Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in coolers. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning