JASON'S DELI

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle containing water not labeled Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under and behind equipment in cook line area, prep area and storage area as well as walk in freezer.

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine heavily soiled

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. 0ppm chlorine. Operator cleared sanitizer line, second test 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corned beef (110F - Hot Holding) sitting in steam well for less than 2 hours. Operator reheated to 168F. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee headphones above clean silverware in ware washing area. Employee removed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed grapes above ready to eat vegetables. Discussed with manager on duty.

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. 25ppm. Manager on duty changed sanitizer bucket, corrected to 50ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grilled chicken 47F. 2nd temp 41F at 3:59pm. Cut tomatoes(46F) 2nd temp 33F at 3:20pm. Manager on duty states items may have been left on counter for a few minutes. Items were placed in alternate cooler to quick cool. All other items in cooler at proper temperature. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored near tortilla chips. Manager on duty moved bucket away from ready to eat food. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans in dish area stacked before properly drying. Manager on duty unstacked pans. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil and water not labeled. Manager on duty added labels. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Provolone cheese 51f, covered with lid. Corrective Action Taken Repeat Violation

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

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. 0 ppm chlorine - manager changed sanitizer bucket - recheck 100 ppm chlorine Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cut turkey 44-46F, tuna salad 45 F , chicken salad 45 F , cut tomatoes 47 F , ham 44 F on top area and in cooler at front counter area -temperatures taken this morning - manager placed food on ice and moved food to walk in freezer for quick chill down recheck cut turkey 34-38 F , ham 38 F, Tuna salad 43 F , chicken salad 40 F , cut tomatoes voluntarily discarded Corrective Action Taken** Corrected On-Site

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.

Intermediate - Spray bottle containing toxic substance not labeled at employee area near buffet - employee labeled spray bottle Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. - ice build up in reach in cooler at front counter area

Basic - No conspicuously located ambient air temperature thermometer in holding unit in cooler with ice build up in the interior

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled stacked high chairs in dining area Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee stepped off the line with a dirty plate and changed gloves without hand washing. Discussed with operator. Operator instructed employees to wash their hands for 30 seconds, which was observed, prior to putting gloves on. Corrective Action Taken

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Dishwasher employee handled dirty dishes at one end of dish machine and did not wash hands before moving to other side to put away clean dishes. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.soups at 120F at back hot well - manager placed in oven to reheat Temp recheck 165F-185F Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic gallon jugs not inverted on storage area. Discussed with operator Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping food without a hair restraint. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. In storage across from prep area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under self serve soda machines cabinet in dining room. Discussed with operator. Discussed with operator, scheduled cleaning this afternoon.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on shelf next to single service items - manager removed jacket Corrected On-Site

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in front kitchen area - manager discarded drink Corrected On-Site

Basic - Raw fruits/vegetables ( onions) not washed prior to preparation in back food prep area - manger reviewed with employee - employee then washed onions Corrective Action Taken

Basic - Water leaking from faucet/handle in dish washing area -plumbing service scheduled per manager

Basic - - From initial inspection : Basic - Equipment in poor repair. Handle broken on microwave at front counter Warning - From follow-up inspection 2021-08-24: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At front counter, 2 door cooler Warning - From follow-up inspection 2021-08-24: Time Extended