JUPITER RINALDI'S

High Priority - Raw chicken stored over or with unwashed lettuce in reach in cooler across register. Operator removed chicken. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200+ppm chlorine. Operator set up fresh solution at 75ppm. Corrected On-Site

Intermediate - Employee cracked shell eggs and washed hands in triple sink,other than an approved handwash sink. Employee then proceeded to plate eggs. Reviewed washing hands in approved hand sink. Employee went to wash his hands in hand sink. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, Inside reach in cooler across register. Operator cleaned during inspection. Corrected On-Site

Basic - Very slow draining water in handwash sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak over cheese at sliding reach in cooler, raw shell eggs over pickles and cherry peppers at tall stainless reach in cooler. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (68F - Cold Holding) Observed sitting out on counter by flat top grill and then moved back to cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to add to time control procedure.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. home fried potatoes (113F - Hot Holding) Observed sitting on counter over flat top grill. Per operator, out of temperature for approximately 1 hour. Advised operator to add to time control procedure. Advised operator to place time stamp for remaining 3 hours.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler: turkey (49F - Cooling) at 8:56 ; cooling since 8:50 - 50F at 9:21 ; diced chicken (46F - Cooling) at 8:57; cooling since 8:50 - 46F at 9:21 At current rate of cooling product will not reach 41F within 4 hours. Operator cut portions in half and moved to another cooler. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Tomato sauce made 1/21 not labeled at tall stainless reach in cooler. Operator labeled product. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean pots and plastic food storage containers stored on drying rack that has an accumulation of grease and food debris. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed Raw chicken over unwashed lettuce at tall stainless reach in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed Ibuprofen and sun screen lotion over cookies and catering pan lids at storage rack by triple sink. Operator stored properly. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Paper plates on storage shelf by cook line not stored inverted. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean Pots stored on rack has which accumulation of grease.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over washed peppers in 2 door reach in cooler across register. Operator removed chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chef choice Sauerkraut 58°F, on prep table, operator stated left out for less than one hour. Operator placed back in refrigerator. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Ground Turkey over raw pork sausage in 2 door reach in cooler. Operator removed sausage. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.Operator paid during inspection Corrected On-Site Admin Complaint

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 - raw shell eggs at cook line; as per operator food out on time since 9:00 am; operator time marked; Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at prep table by handwash sink.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- in display cold case at front counter; Operator removed Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink at cook line; Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cooked bacon in reach in cooler at front counter Operator stored properly 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. Cooked sausage with date mark of 8/16/22 in sandwich table at cook line; See Stop Sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked sausage with date mark of 8/16/22 in sandwich table at cook line; See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (69F - Cold Holding) at cook line; Food out of temperature for less than four hours; emailed operator and printed TPHC form ; operator time mark 7:30-11:30; operator will discard at the end of four hours; turkey (41-54F - Cold Holding); in sandwich table at cook line; food overstocked; as per operator food out of temperature for less than four hours; operator made smaller portions; Corrective Action Taken Corrective Action Taken

Basic - Standing water or very slow draining water in handwash sink at cook line

High Priority - Container of medicine improperly stored.prep area/corrective action taken/operator stored medicine in proper area. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Single-service articles improperly stored. Disposable gloves on floor/storage area/corrective action taken/operator stored single serving items properly. Corrected On-Site

Basic - Stored food not covered. Chicken/reach in cooler

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic knives/frontline/corrective action taken/operator stored single serving items properly. Corrected On-Site

High Priority - Container of medicine improperly stored. Cream lotion above deli papers/storage area/corrective action taken/operator stored medicine in proper area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked vegetables/reach in cooler/corrective action taken/operator stored raw chicken on bottom shelf.

Intermediate - No soap provided at handwash sink.cookline/ corrective action taken/operator installed soap dispenser. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone over bread wraps/cookline/corrective action taken/operator stored cell phone in proper area. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrective action taken/operator changed sanitizer to 209/ppm quaternary. Corrected On-Site