JULIE'S SOUTHERN JOY

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. - BREAKFAST BUFFET: cool whip 50° F, cut cantaloupe 53° F, sliced tomatoes 54° F, cottage cheese 53° F. All items less than 4 hours. No Stop Sale needed. Time as a Public Health Control Program started today. Inspector gave paperwork and owner completed during inspection. Owner annotated time. 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. - BREAKFAST BUFFET: cool whip 50° F, cut cantaloupe 53° F, sliced tomatoes 54° F, cottage cheese 53° F. All items less than 4 hours. No Stop Sale needed. Time as a Public Health Control Program started today. Inspector gave paperwork and owner completed during inspection. Corrected On-Site

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. - testing to 0ppm. Owner setup sanitizing sink to sanitize the dishes. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. - reach-in freezer: ziploc bags of chicken on top of ziploc bags of beef and pork. Owner rearranged everything for proper storage. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice shield in ice machine.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - both men's and women's restrooms.

Basic - Current Hotel and Restaurant license not displayed. - establishment's license is current but the owner has not printed it yet.

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. - tested to 0ppm. Three compartment sink set-up for use. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in walk-in cooler - not all products commercially packaged. - shelled eggs over bin of macaroni and cheese. Employee moved the macaroni and cheese to another shelf. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - mop sink no backflow preventer.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - establishment partial cooks sausage links and patties, cools them down, and freezes them for later use. Inspector gave copy of procedures to employee to give to manager. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - employee's restroom and men's restroom.