JAN'S RIVER PARK CAFE

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects under hot holding unit by hole in floor.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In white reach in freezer ready to eat ham no longer commercially packaged stored under ground beef. Person in charge began rearranging. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hashbrowns reconstituted Sunday on prep table at 49F. Recommend holding item on time. Provided time paperwork. Person in charge moved to walk in cooler as item has been out less than 4 hours. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate in ice machine with debris buildup. Can opener blade with debris buildup. Red cutting board with mold like substance buildup. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes chlorine in sanitizer buckets and at dishmachine, only able to provide quatanery ammonium test strips. Repeat Violation

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer at 20F in ice water.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mac and cheese, potato and chicken salad made on site 2 days ago per person in charge with no date mark.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over hot holding area in kitchen with grease buildup. Also, hole in wall in stall in mens restroom. Also, hole in wall to left of ice machine. Also, hole in floor under hot holding unit. Not easily cleanable.

Basic - Covered waste receptacle not provided in women's bathroom. Women's restroom receptacles missing covers.

Basic - Equipment in poor repair. Ceiling in microwave melting, missing pieces. Also, gasket at walk in cooler torn.

Basic - Exterior door has a gap at the threshold that opens to the outside. Side door with visible gap, also missing self closer.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign from men's restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of walk in cooler with mold like substance on ceiling, wall. Rust and debris buildup on shelving of walk in cooler. Dust on fan unit in walk in cooler. Repeat Violation

Basic - Stored food not covered. In walk in cooler several items uncovered.

Basic - Uncleanable knife block in use to store knives. Knife block that does not come apart to clean in use in back prep area, person in charge removed during inspection. Corrective Action Taken

High Priority - Food with mold-like growth and/or temperature not maintained at 41F or colder. See stop sale. Cucumber in reach in make table has mold. Cool whip in reach in cooler near oven has mold. Also, Boiled eggs 47F-50F and cool whip 50F in reach in cooler over night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near oven: Boiled eggs 47F-50F. Cool whip 50F. Manager stated items in cooler overnight. Ambient temperature in unit 60F and water dripping from fan area.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In kitchen chlorine sanitizer more than 200 ppm. Manager added water then 100 ppm. Corrected On-Site

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. In reach in make table: ham and cream opened yesterday with no date mark. In reach in two door cooler: chicken salad made yesterday with no date mark. In reach in cooler in server station: two opened gallons of milk have no date mark.

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 DBPR form during this inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table located in walk in cooler soiled with mold like substance. Fans in walk in cooler heavily soiled with dust, items in cooler uncovered for cooling. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizing chlorine sanitizer at dish machine With quaternary ammonium test strips.

Basic - Bowl or other container with no handle used to dispense food. Black cup in sugar. Manager removed. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler near oven has an ambient temperature of 60F and water dripping from fan area. All Time/Tempurature Control for Safety food moved from cooler and operator called for service. One microwave on cookline has a melted upper wall. One microwave on cookline has no fan guard. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in flour has handle inside. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dish machine and shelf over cooking equipment soiled with grease build up.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of tomatoes on shelf over boiled eggs and cheese in reach in cooler near oven. Moved during this inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One near coffee. One in kitchen area. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine, slimy substance on deflector plate. Interior of unused reach in cooler near cookline soiled with mold like substance.

Intermediate - Microwave missing fan guard cover/splatter shield. One microwave on cookline. Also, one microwave has melted interior.

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 ice at front counter.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several at front counter

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Blue lowes bucket holding sugar under front counter.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 62F in reach in cooler near server station. Item was placed in cooler after sitting in ice bath on counter through lunch rush. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 62F in reach in cooler near server station. Item was placed in cooler after sitting in ice bath on counter through lunch rush. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Oven cleaner on shelf over ziplock bags and seasoning packets. Moved during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink has no device on hose connection side. Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Bowl in container of Cole slaw. Repeat Violation

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on front counter

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing. Dish machine sanitizer is 0 ppm chlorine. Establishment does not have a triple sink for ware washing. Manager worked on machine then 100 ppm.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched apron and continued to cook without washing hands.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pan of raw sausage stored on prep table over cases of raw potatoes in walk in cooler. Moved. Also, pooled shell eggs stored over raw shell eggs. Moved. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tortellini 60° in reach in cooler on cookline.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tortellini 60° in reach in cooler on cookline. Stop sale issued.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at hand sink. No device on hose connection side of splitter.

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. In reach in cooler: ham and turkey opened yesterday with no date mark.

Intermediate - Handwash sink used for purposes other than handwashing. Female employee filled glass of water at hand sink at front counter.

Basic - Bowl or other container with no handle used to dispense food. Bowl in grits. Removed. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Dishes on top shelf of dish rack are not inverted. Utensils on prep table are not inverted.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine is not sanitizing dishes. Chlorine sanitizer is 0 ppm. Establishment does not have a triple sink. Manager worked on machine then 100 ppm. Corrected On-Site

Basic - Equipment in poor repair. Gaskets torn on reach in cooler in prep area. Burn marks inside microwave on cookline. Small reach in cooler at cookline has an ambient temperature of 60°, do not store Time/Tempurature Control for Safety foods in this unit. Lowe's bucket holding sugar at front counter is not food grade. Repeat Violation