JULIETTE FALLS

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Sealed portion of raw frozen pork stored directly on top of pan containing frozen cajun sauce inside reach-in freezer near walk-in cooler. Manager moved the raw pork away from the pan of sauce during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at spigot on rear corner of building near porch area.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee with painted and/or artificial nails scooped ice without wearing gloves in bar area.

Basic - Food storage container/container lid cracked or broken. Two cracked plastic pans stored on clean dish rack. Manager discarded both pans during this inspection. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor in bar area. Employee removed the ice bucket from the floor during this inspection. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in contact with sugar inside bin in rear prep room. Manager removed the scoop from the bin during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on keg cooler doors soiled with mold-like substance in bar area. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Stack of foam takeout containers stored not inverted on top of reach-in cooler in prep area. Employee inverted the trays during this inspection. 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. Pan of pico with date mark of 10/7. Manager discarded pico during this inspection. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline handled personal phone with bare hands, then put on gloves to begin working at cookline without first washing hands. Inspector educated employee on proper handwashing during this inspection.

High Priority - Live, small flying insects found. One live fly stuck in pan of mayo inside refrigerated make-table. Employee discarded pan of mayo during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at front of kitchen: potato salad (45F - Cold Holding). Manager stated the potato salad sat on the counter at room temperature for a few minutes approximately 15 minutes prior.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom edge of both deflector plates inside ice machines soiled with yellow substance.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Manager provided one photocopy of an expired Florida Restaurant and Lodging Association food handler certificate.

Basic - Food stored in a prohibited area. Several bottles of sauce stored below drain pipe in cabinet at cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of cooler in bar area soiled with mold-like substance Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from red hose connection on side of building near AC unit.

Basic - Carbon dioxide/helium tanks not adequately secured. Three co2 tanks not secure in back of kitchen near walk-in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested pans on clean dish rack near dish machine. Manager unstacked the pans to allow them to dry. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan over prep area at cookline soiled with dust.

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored inside handwash sink in bar area. Inspector removed sanitizer bucket from sink before washing hands. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table in back of kitchen beside plastic wrap and above microwave.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed plywood shelf containing drink bottles in rear prep area of kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate soiled with black substance inside right-side ice machine in prep area of kitchen. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Foam cup without handle used as scoop inside container of sugar on lower shelf of prep table in center of prep area of kitchen. Manager removed foam cup from container during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone sitting on prep table above sugar container and beside equipment in center of prep area. Manager removed phone from prep table during this inspection. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sign in prep area of kitchen near dish machine does not instruct employees to wash hands.

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 0PPM. Inspector instructed manager to sanitize dishes in the three-compartment sink until the dish machine can be serviced. Manager called eco lab for service during this inspection. 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. Inside reach-in cooler near cookline: homemade potato salad with date mark of 7/9, provolone cheese with date mark of 7/3. Stop sales issued.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Inside reach-in cooler near cookline: homemade potato salad with date mark of 7/9, provolone cheese with date mark of 7/3. Stop sales issued.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris on prep table in storage area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone sitting on make-table cutting board at cookline. Employee removed phone from area during this inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. One container of rice inside reach-in cooler on cookline missing date mark. Employee stated the rice was cooked two days prior and added proper date mark. One container of pasta inside reach-in cooler on cookline missing date mark. Employee stated the pasta was cooked two days prior and added proper date mark. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and onions stored on shelf inside walk-in cooler above lunchmeat. Employee moved all unwashed produce to the bottom shelf during this inspection. 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. Chlorine 0 ppm, Manager set up sink with chlorine 50ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, coleslaw 48F potato salad 49F, Manager moved to freezer. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. At the dish machine area, spray bottle not labeled, manager labeled. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the cook line, employee personal food stored above dressing containers, employee moved. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. At the cook line, some containers cracked.

Basic - Old labels stuck to food containers after cleaning. Cleaned containers stored at the dry storage area with old stickers, manager moved back to sink. 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. Reach-in cooler at the cook line, boiled eggs Date marked 02/07/22. Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, boiled eggs Date marked 02/07/22. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, onions 98° and beef 120° stored on top of steam table. Per cook person, items were cooked at 10:30 and will be discarded at 2:30pm.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opened blade soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the dish machine, bucket and scrubbing sponge inside sink, Manager moved all items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the dish machine area, Manager provided. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. At the cook line, bag of cooked chicken thawed at room temperature, manager moved to reach-in cooler. Corrected On-Site

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. Male employee at the cook line, touched hot dogs and bread with his bare hands, inspector addressed situation, employee washed his hands and used gloves. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At the cook line, cheese sauce date marked 9/17/2021

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the cook line, cheese sauce date marked 9/17/2021

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, coleslaw 48°, Manager moved to freezer, temperature dropped to 41°. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, Manager washed, also ice machine with mold like substance

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the dish machine area, Manager provided. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Working containers of food removed from original container not identified by common name. At the prep area, buckets not labeled, manager labeled salt and flour. Corrected On-Site