JOE & THE JUICE NEW YORK

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. Inspector provided the handout to the operator. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Warewash area: wooden table blocking hand washing sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Containers and a plier stored inside the handwashing sink. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the three compartment sink. Corrected On-Site

Basic - Ice buildup in reach-in freezer. Last reach in freezer by the ice machine.

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.

Intermediate - Handwash sink used for purposes other than handwashing. Bucket of sanitizer inside the employee in the sink.

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

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.

Basic - Food stored on floor. Bags of carrots.

Basic - No handwashing sign provided at a hand sink used by food employees. Dish washing area.

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.

Intermediate - Handwash sink not accessible for employee use at all times. Boxes blacking employees hand sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

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.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Basic - Hole in or other damage to wall. Next to dishwasher area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.