THE JUICE HOUSE

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues on hand wash sink at kitchen area. Operator removed during 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. Observed cooked rice and cooked ground beef not dated on unit by dry storage, as per operator over 24 hours.

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

Basic - Floor soiled/has accumulation of debris. Observed at walk in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at kitchen area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on units at kitchen area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at kitchen area.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observe Dishwasher (Chlorine 0ppm) operator replaced empty container during inspection. Dishwasher (Chlorine 50ppm) Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Coached employee on proper handwashing procedures.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe garlic oil (97F - Cold Holding) at front counter, as per employee less than 2 hours. Operator starts using time instead of temperature, operator add garlic to list.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked rice and cooked pork not dated inside reach in cooler by dry storage, as per employee over 24 hours. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observe degreaser spray bottle not labeled at kitchen area.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling tile missing. Observe above dishwasher machine. Repeat Violation

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

Basic - Floor not cleaned when the least amount of food is exposed. Observe under shelves at walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Observe at cook line.

Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe on unit at kitchen area, also on drawers at cook line. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observe at front counter, also next to coffee machine.

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. See stop sale. Observed cooked pork (Chicharrones) not time marked at front counter, as per. Manager less than 2 hours. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty spatula inside HWS at kitchen area. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form to operator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans,cooked pork,cooked ground beef not date marked inside reach in cooler by dry storage, as per employee from previous day. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed in all units at kitchen area. Repeat Violation

Basic - Ceiling tile missing. Observed above dishwasher machine. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Observed inside walk in cooler.

Basic - Food stored on floor. Observed a food case stored on walk in freezer floor. Also observed raw oranges cases stored on floor by walk in freezer entrance, as per Manager they just received merchandise. Corrected On-Site

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on cooked beans inside drawers at cook line. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons stored on standing water at 112° F at front counter next to coffee machine, employee discard water and replaced with a new one. 137° F. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation between equipment at cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on white reach in cooler by dry storage.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above shredded cheese on drawers at cook line. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw fish on drawers at cook line. Also observed raw chicken stored above raw ground beef inside walk in cooler.Corrected On-Site 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 pork (127F - Hot Holding); chicken soup (126F - Hot Holding) on warmer at kitchen area, as per chef less than 2 hours. Chef proceeded to reheat. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food being stored on soiled container at walk in cooler. Also observed soiled lids on raw chicken and raw steak containers on reach in cooler unit at kitchen area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee discarding dirty water on HWS at front counter.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at kitchen area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on all units at kitchen area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed by dishwasher area. Repeat Violation

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

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed both garbage dumpsters at the back of the establishment.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed at kitchen area.

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 on sugar container by walk in freezer entrance. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Outer openings not protected with self-closing doors. Observed back door open at the time of the inspection. Employee closed door. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit by expo area.

Basic - Stored food not covered. Observed seasoning containers not covered at cook line. Also observed tray with pastries not covered inside walk in freezer. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at kitchen area. Repeat Violation Warning - From follow-up inspection 2024-03-08: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Observed above dishwasher machine. Warning - From follow-up inspection 2024-03-08: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. Repeat Violation Warning - From follow-up inspection 2024-03-08: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen. Warning - From follow-up inspection 2024-03-08: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 100ppm). Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook changing gloves and no hand wash.inspector instructed employee during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed scrambled eggs (157F - Cooking) at reach in cooler in kitchen area. As per Manager lees than 2 hours, employee closed unit and add ice bags during inspection. 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 beans (124F - Hot Holding); white rice (119F) in warmer at kitchen area, as per Manager less than 2 hours. Manager increased temperature during inspection. white rice (166F - Reheating); beans (167F - Reheating) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at kitchen area. Observed soiled slicer at kitchen area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked yuca not dated in reach in cooler at the back of the kitchen, as per Manager over 24 hours. Manager dated during inspection. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling tile missing. Observed above dishwasher machine.

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

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing empanadas at the front counter.

Basic - Food stored on floor. Observed pickles container stored on floor at the front counter, employee rearranged properly. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed at kitchen area, employee removed during inspection. 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 sugar container, Manager stored properly. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at kitchen area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled equipment at kitchen area, also observed grease accumulation on fryers at kitchen area. Also observed soiled gaskets in all units at kitchen area. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior at reach in cooler at kitchen area. Also soiled interior of white refrigerator at the back of the kitchen.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container at the front counter not identified, also at the juice preparation station.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Metal stem-type thermometer soiled.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (56F - Cold Holding) in walk in cooler, as per Manager since yesterday, Manager discarded during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed cooked pork (56F - Cold Holding) in walk in cooler, as per Manager since yesterday, Manager discarded during inspection. 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. Provided form during inspection.

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. Provided form during inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken,beef and pork not date marked, as per Manager over 24 hours, Manager dated during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed peroxide spray bottle not identified.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed in all units at the establishment.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed damage ceiling tile and water marks in some ceiling tiles in kitchen area.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting board in kitchen area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on sandwich preparation table. Employee removed during 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 personal items in sandwich preparation table,employee removed during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor area(s) covered with standing water. Observed under cooler near hand wash sink in kitchen area.

Basic - Food stored on floor. Observed sauce container stored on floor inside walk in cooler. Manager rearranged properly during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons in standing water at 87° F next to coffee machine, employee discarded during inspection. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed in kitchen area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No container installed for catching grease from hood drip tray.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fryers and under flat grill.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in cooler near dry storage area.

Basic - Screen in door torn/in poor repair - Observed broken screen in back door.

Basic - Standing water in bottom of reach-in-cooler. Observed in unit near hand wash sink in kitchen area.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Observed in cooler (not working) used as a dry storage.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the front counter, also in kitchen area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at the front counter hot box empanadas (127F - Hot Holding). Per operator less than than hour. Operator increased the hot box temperature. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting broad of the front counter reach in cooler and the kitchen reach in cooler soiled with food stains Observed the lid of the food containers of rice soiled Observed the interior of the oven soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed a scoop inside the front counter hand wash sink The scoop was removed. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank at the front counter soda center not adequate secured Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Ceiling tile missing. Observed ceiling tiles missing on top of the dishwashing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles by the walk in freezer in disrepair Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed at the front counter area.

Basic - Food not stored at least 6 inches off of the floor. Observed potatoes stored on the floor of the walk in cooler

Basic - Garbage on the ground and/or pad around dumpster. Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No container installed for catching grease from hood drip tray.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the kitchen reach in cooler.

Basic - Working containers of food removed from original container not identified by common name. Observed the sugar container by the coffee machine without name label

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm) Operator is to sanitize in three at three compartment sink.

High Priority - Nonfood-grade bags used in direct contact with food. Observed tamales in to go bags.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board on prep table front counter. Observed soiled microwave on cook line. Repeat Violation

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

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secured by soda station.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth in kitchen and back room. Repeat Violation

Basic - Ceiling tile missing over dishwasher.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor not cleaned when the least amount of food is exposed. Observed soiled walk in freezer.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons by coffee machine in 86 F. Spoons were removed from standing water. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign on hand wash sink in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on small prep table cooler by soda dispenser. Gasket was cleaned. COS Observed soiled exterior lid of sugar container. Repeat Violation

Basic - Screen in door torn/in poor repair. Observed torn screen back door.

Basic - Stored food not covered. Observed buckets of condiments under kitchen prep table not covered. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled in some areas of kitchen. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishments license expired. ** Operator paid for license during inspection. Corrective Action Taken** Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored in the walk in over sliced cheese. Raw steak was moved. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed food in walk in and stand up refrigerator holding temperature but not label. As per manager they had been prepared for 48 hours. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed eggs (50°F - Cold Holding) Employee discarded product. Corrected On-Site

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. See stop sale. Observed salami and cheese sandwiches using time as temperature control without proper documentation, manager said they had been prepared less than 2 hours. Sandwiches were discarded.Corrected On-Site 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 pork cooked (129°F - Hot Holding). As per manager food had been cooked for less than 2 hours, and she returned to oven to re-heat.Corrective Action Takeno Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board on prep table in kitchen. Observed soiled microwaves on cook line. Microwaves were cleaned. Observed soiled white cutting board on front counter by soda machine. Observed soiled slicer on prep table by kitchen entrance. Slicer was cleaned.

Intermediate - No hot running water at three-compartment sink. Observed employees bathroom hand washing sink with no hot water. Water temperature was 78°F. Let run for approximately 2 minutes.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. As per employee procedures were lost during repainting. Procedures were provided and and manager filled out procedures.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge not able to answer proper procedures for calibrate a probe thermometer. Person in charge was coached on how to check thermometer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler back room not date marked. As per employee cooked over 48 hours. Observed in walk in cooler cooked shredded pork and beans not date marked. As per employee prepared over 48 hours. Observed 1/2 gallons of non pasteurized juices in reach in cooler front counter not date marked. As per employee prepared over 24 hours.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Observed soil and grease build up in pizza ovens by the back door, and fan on top of oven dripping grease.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth in kitchen and front counter.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed over kitchen ceiling several tiles soiled and in disrepair

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and cooking pans not inverted in racks under slicer.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed three drinks without lid in use by ready to eat food next to salami and cheese sandwiches. Drinks were discarded. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees on service line with our proper hair restraints.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under red cutting board. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled prep table shelving under on cook line.

Basic - Open dumpster lid. Lid were closed at dumpster. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Observed bug zapper over three compartment sink.

Basic - Stored food not covered. Observed containers holding breading , flour with no lid exposed at kitchen next to fryers. Containers were covered.Corrected On-Site Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls in areas of kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed through out establishment towels not being stored in sanitizer solution.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar containers not labeled at prep table to kitchen entrance. Container was labeled. Corrected On-Site Repeat Violation