JUST SALAD STORE #71

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Chicken,120 f held less than four hours.Advised operator to reheat.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Goddess dressing,45 f,Chipotle ranch,44 f held less than four hours stated operator.Operator transferred the dressings to walk in cooler for a quick chill. Corrective Action Taken

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Lettuce is covered while cooling. Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Oven area. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Sanitizer bucket stored next to clean dishes under prep table. Corrected On-Site

Basic - Unwashed parsley stored over cheese in walk in cooler.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. 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. On all hot line food and dressings

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large containers of cut lettuce cooling with lid

Intermediate - Lack of toilet tissue at ladies toilet. Corrected On-Site

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/Melani Sanchez.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions near oven

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.Restrooms.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Tongs next to lettuce refrigerator Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use knife/knives stored in cracks between pieces of equipment between inserts on cold tables

Basic - Old labels stuck to food containers after cleaning.

Basic - Plumbing system in disrepair. Handink on main line leaking at the bottom

Basic - Single-service articles not stored inverted or protected from contamination. Beverage lids

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary sanitizer over 400 ppm.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go lids at front counter. Open inverted Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler soiled. Reach in cooler gasket at front counter. Operator cleaned. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at front counter. Operator cleaned. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado over spinach in walk in cooler. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over avocados in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garbanzo,45 f held less than four hours.Advised operator to place in walk in cooler.After .5 hour,42 f. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards are stained throughout the establishment.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink and wiping bucket. Quaternary ammonia.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Cut lettuce is not on the plan but time marked. Corrected On-Site

Basic - Clean linens stored on floor.Back line area.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Ranch ,52 f ,butter ranch,51 f held less than four hours transferred to reach in freezer for a quick chill.Afterwards,ranch,40 f,butter ranch,39 f,Repeat Violation** Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained.

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled water in a pitcher from the handwash sink. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Combi oven filters expired 1/2024.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelets.

Basic - Holes in wall at back line area.

Basic - Lettuce not washed prior to preparation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in kitchen are soiled.

Basic - Old labels stuck to food containers after cleaning.

Basic - Sanitizer bucket stored next to beans under prep table. Corrected On-Site

Basic - Unwashed parsley stored over tofu in walk in cooler.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink. - From follow-up inspection 2023-01-17: Time Extended