JOE & THE JUICE NEW YORK LLC

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed at front counter Sanitizer Bucket (Quaternary 400+ppm). Operator began to dilute. Corrective Action Taken

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

Basic - Floor soiled/has accumulation of debris. Observed around front line trash can food debris on floor.

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in warewash area.

Intermediate - No soap provided at handwash sink. Located in warewash area.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees not washing hands after changing tasks. Advised manager and stated that he would coach employees. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing fruit in hand washing sink. Advised manager and stated that he would coach employees. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Located in reach in cooler.

Basic - Single-service articles improperly stored. Observed takeout boxes being stored on floor.

Basic - Standing water in bottom of reach-in-cooler. Located in reach in cooler. Manager has a work order. Corrective Action Taken

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee take customer order then began to prep order with out washing hands. Advised person in charge that employees must wash hands when changing task. He stated that he would coach employee.

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 present and engaging in food preparation with no certified food manager present at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in ware wash area.

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed all employees trained through Florida Restaurant and Lodging Association (SafeStaff) however person in charge were unable to provide original certificates and all employees show digital proof via phone. Advised person in charge that original certificates are required for inspection.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents soiled with accumulated dust.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee book bag being stored on top of case of bananas and bread.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cases of takeout cups being stored on floor in front of hand washing sink next.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand washing sink as dump sink.

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

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

Intermediate - No probe thermometer provided to measure temperature of food products.

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.

Intermediate - Spray bottle containing toxic substance not labeled.

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags being stored on shelf next to bread.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 79°F and located on prep table.

Basic - Single-service articles improperly stored. Observed cases of takeout cups being stored on floor in dry storage area.