JUNGLE GARDEN INN

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed grilled onions and peppers cooling in kitchen for 30 minutes at 118F. Manager placed both items in reach in cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with mold like stains in kitchen. Interior of microwave soiled with food on turntable.

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 person in charge cannot provide verifiable proof 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. Inspector provided Employee Health responsibility form

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed squash prepared more than 24 hours earlier in reach in cooler not date marked. Manager placed date mark. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs stored on oven handle in kitchen. Manager removed tongs and stored with other equipment. 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. Observed In-use utensil in non-time/temperature control for safety food not stored with handle above top of food ( flour ). Manager placed handle above the flour. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior doors of pizza make table soiled with flour and grease.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment operating with an expired Division of Hotels and Restaurants license dated 6/1/2023 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over ketchup containers in reach in cooler. Manager removed eggs and placed in another cooler. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food (sugar). Manager removed bowl from sugar container. Corrected On-Site

Basic - Employee beverage container in ice machine/ice bin. Observed two bottles of employee drinks stored in ice in ice machine. Manager removed drinks and ice around drinsk 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 keys and wallet stored above Ready-To-Eat soft dinks at server station

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in freezer in back room.

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 bare hand contact with cooked chicken.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter pats in the silver reach-in cooler, the door had been left open, at 62F, in the working reach-in cooler. These were at the front edge of the reach-in cooler. Manager chose to discard.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed raw shell eggs on the counter, no time mark. Adjusted time added. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked sausage on top of the oven, 94F. These were placed on a pan in the chest freezer, until 36F. Corrected On-Site

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. Observed no plan. Emailed a copy.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with dried food debris on the blade. This was moved to dish. Corrective Action Taken

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 no verification. Emailed a copy.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cigarettes on the microwave. These were pocketed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach-in cooler gaskets with an accumulation of crumbs.

Basic - Outer openings not protected with self-closing doors. Observed the side door is not self closing.

Basic - Worn, torn and/or soiled floors/carpeting. Observed the floor under the equipment s soiled.

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. Male employee in kitchen touched pants and continued slicing peppers without washing hands

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler in kitchen area, pan of raw chicken on shelf over pan of raw beef. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Coffee pot in hand sink in kitchen area. Removed 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. Meatballs in reach in cooler made yesterday with no date mark. Also, hotdogs opened two days ago and milk opened yesterday with no date mark. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sinks in restrooms reaching 82-83F.

Intermediate - Well water testing report/documentation is not available upon request. Bacterialogical well water report not available.

Basic - Bowl or other container with no handle used to dispense food. Bowl inside bin of ice. Moved during this inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Label on ham has expired date mark. Ham was prepared today. Manager removed lid. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Beef in prep sink with water running, not submerged in water. Manager placed stopper in sink and submerged product then turned back on water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on make table in kitchen. Also, two soiled dry towels on make table in kitchen. All were moved during this inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler: raw shell eggs stored on shelf over dressings. Moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Onions n peppers were placed out for long time

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove at cookline peppers 106F and onions 100F. Items were out through lunch, placed in reach in cooler. Discussed Time as a Public Health Control with Manager. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened two days ago with no date mark.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory is not present on to go paper menus. Manager discarded all Togo menus. Corrected On-Site Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Pizza pans on top shelf not inverted. Employees flipped over. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf over hand sink.

Basic - Equipment or utensils not designed or constructed in a durable manner. Scoop with no handle left in bin of bread crumbs. Ice build up in two reach in cooler.

Basic - Food stored improperly. Under hand sink in ware wash area: flour on floor. In reach in cooler: bin of personal food stored on shelf over dressings.

Basic - In-use tongs stored on equipment door handle between uses. Two pair on oven handle

Basic - Single-service articles not stored inverted or protected from contamination. Foam trays on dry storage shelf, food contact surface up. Repeat Violation