JUST SALAD 49

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. broccoli soup (130F - Hot Holding); chicken soup (119F - Hot Holding)in steam table at front counter ; food out of temperature for approximately 30 minutes; steam table was not plugged in; food sent to the back to reheat to 165 F or above Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2026-03-10: In steam table at front counter cooked sweet potatoes 106F, per operator product prepared approximately 1 hour ago and held in unit, discussed hot holding with operator who moved product to reheat to 165F+. Admin Complaint Corrective Action Taken

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- shredded cabbage and lettuce in open cooler ; per operator at 10:48; time tracked Time is not properly tracked when replenishing the containers at steak tables - chicken thighs marked 9:30 not discarded at 1:30; per operator food was replenished at 1 pm; educated on properly using TPHC ; new time marked Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (129F - Hot Holding)in rice warmer ; as per operator food cooked around 12:00; food out of temperature for approximately 1 hour; Food placed in the oven to reheat to 165F Corrective Action Taken Repeat Violation Admin Complaint

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Fixed to 200 ppm Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Multiple employees failed to wash hands before putting gloves on and plating foods; educated; employees washed hands Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees use pend and paper to take orders at salad counter, place pen on food prep area with food debris, plate foods, cash out and restart the process without washing hands and changing gloves; educated ; employees washed hands Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ranch (68F - Cold Holding)in ice at front counter; food not prepared or portioned today; food out of temperature for approximately 1 hour; ice bath not properly set up for the ice to go up to the food line of the container ; advised operator to make smaller quantities and make a proper ice bath;

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted chicken (154-114F - Hot Holding); fried chicken (109F - Hot Holding);at steam table at front counter; food out of temperature for approximately 30 minutes; food overstocked and nit covered; Advised operator to make smaller portions

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Multiple knifes stored on the front counter with accumulated food debris ;

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Equipment battery stored on prep table at front counter Printer and multiple files stored next to single service items like bags and straws next to soup station at front line Advised to move office in non food area;

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched POS screen, changed gloves without washing hands. Operator educated and employee washed hands. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dirty dishes; set up sanitizer compartment and put gloves on without washing hands and started removing food trays from oven and scooping foods into food containers; operator educated; employee washed hands Corrected On-Site

Intermediate - Handwash sink at front counter does not have enough water pressure to properly wash hands

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken thighs (111F - Hot Holding); crispy chicken (123F - Hot Holding) chicken thighs (111F - Hot Holding); crispy chicken (123F - Hot Holding) held under 2 hours - operator removed to reheat. At recheck - chicken thighs (185F - Reheating); crispy chicken (178F - Reheating); cooked tofu (198F - Reheating) Corrected On-Site Warning - From follow-up inspection 2023-08-30: chicken thighs (183 - Hot Holding); crispy chicken (128F - Hot Holding) held under 1 hour - operator moved to oven. Repeat Violation. Admin Complaint

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed watch. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation - operations provided hair restraint. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Water draining onto floor surface. Leaking pipe under 3 compartment sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken (95F - Hot Holding); held under 2 hours in warmer - operator moved to oven to reheat. Recheck 171F.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - COOLING Walk in cooler - cut romaine 73F 10:30am recheck 30 mins 73F. Held in a covered deep lean container - operator moved to shallow containers and lightly covered. Corrective Action Taken

Basic - Stored food not covered. Walk in cooler - garbanzo beans - operator covered. Corrected On-Site