JUST SALAD STORE #60

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed 0 ppm for what sanitizer in bucket. Operator dumped and refilled. Final reading: 200 ppm. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks in kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle unlabeled on top of triple sink.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at front counter reach in coolers in poor repair. As per operator, work order has been placed and all TCS foods are under their TPHC protocol. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup on dry food racks above quinoa. Bottle was removed at time of 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. Observed phone on dry food racks above quinoa. Phone was removed at time of the inspection. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees with bracelets on engaging in food prep.

Basic - Equipment in poor repair. Observed container of corn in walk in with broken corner.

Basic - Food stored on floor. Observed bag of onions on floor in kitchen under hand sink.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above raw shell eggs. Operator changed order during inspection. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food and dry storage racks in kitchen.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets while engaging in food prep at counter. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored next to raw shrimp at walk in cooler. Operator moved raw shell eggs to the bottom shelf. 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 lentils (111F - Hot Holding) at rice cooker in the kitchen area. As per operator for less than one hour. Operator turned on the rice cooker to reheat the product. the product was reheated final temperature 202°F. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored next to quinoa and rice. Operator moved the sanitizer bucket. Corrected On-Site

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed the reach in cooler for green vegetables at 55°F. As per manager technician is coming to review it.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing chicken with watch on and employee at front counter wearing bracelets.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers wet nested at shelf in front of three compartment sink. Operator moved the containers to the dishwashing area to be dried. Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor area(s) covered with standing water. Observed standing water on floor in front of reach in cooler at the front counter.

Basic - In-use wet wiping cloth/towel used under cutting board at kitchen area. Manager removed the towel. Corrected On-Site

Basic - Open dumpster lid.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed crispy chicken (115 F - Hot Holding); sweet potatoes (101 F - Hot Holding) at warmer. As per operator for about 30 minutes. Operator turn on the warmer to reheat the products. Final temperature: crispy chicken (183 F - Reheating); sweet potatoes (192 F - Reheating). Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washed the containers and then sanitized them without rinse step. Operator was coached the right way to clean rinse and sanitize the containers. Corrective Action Taken

Basic - Ice scoop handle in contact with ice. Operator removed the handle. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored over precooked chicken at walk in cooler. Operator relocated the eggs to the bottom part. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chick peas (55 F - Cold Holding); corn (50 F - Cold Holding) at reach in cooler front counter. As per operator for less than two hours. Operator moved the products to the walk in cooler for rapid cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lentils (101 F - Cold Holding) at steam table. As per operator for less than two hours. Operator moved the product to be reheated. Corrective Action Taken

Basic - Insect control device installed over food preparation area. Observed insect control device stored over preparation table.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0 ppm). Operator changed the sanitizer solution. Final concentration 200 ppm. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at the mop sink splitter missing vacuum at the hose connection area

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff working with jewelry and watches

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at the back preparation area chicken (117F - Hot Holding). Operator moved the chicken into a hot holding unit to improve hot holding temperature Corrective Action Taken

Basic - Clean utensils stored between equipment and wall. Observed two spatulas stored between the wall and the triple sink. The spatulas were removed Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at the front counter hand wash sink .paper was replenished Corrected On-Site

Basic - Open dumpster lid.