JUANS MEXICAN GRILL 2

Basic - Cutting board has cut marks and is no longer cleanable on prep table in front of house.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cellphone charging above a prep area.

Intermediate - Handwash sink not accessible for employee use at all times. Sink on cook line blocked by broom. Operator relocated. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice chute soiled. Operator cleaned and sanitized. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 60F pre portioned in to go cups and stacked too high in drop cooler. Pico was out for less than 4 hours. Operator placed pico in the cooler. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hood filters in hand wash sink. Operator removed hood filters from hand wash sink.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Foil pans in office not protected or inverted. Operator inverted pans. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 46F cold hold Pico 45F cold hold Both foods were pre portioned in plastic condiment containers with lids. They were stacked above the rim of the refrigerated unit. The food had been in unit less than 4 hours. Operator placed excess sour cream and Pico in the lower portion of prep unit to cool. We discussed the importance of keeping the portioned foods below the rim of the unit. Corrective Action Taken Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm corrected to 50ppm Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took cash payment from customer and placed gloves on hands and began working with food, no hand wash

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico (56F - Cold Holding); sour cream (57F - Cold Holding)

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 - Handwash sink not accessible for employee use at all times. Hand wash sink behind the front counter is blocked by broom and dust pan. Operator removed broom and dust pan from the area. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Food pans in hand wash sink in back of the house. Operator removed pans. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching sugar. Operator moved handle from touching sugar Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 20ppm of sanitizer in sanitizing well of 3 compartment sink. Corrected to 50ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pick 50F cold hold. Pico was portioned into cups and stacked too high over rim of make table. Operator removed the excess and placed in cooler Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical used to wipe tables stored on wire rack above disposable utensils. Operator moved chemical. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees working the serving line no hair restraint. Discussed with operator the need to wear hair restraint while involved in food prep.

High Priority - Observed: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator using chlorine sanitizer that is not approved for food contact surfaces. Operator went to the store and purchased the correct bleach during the inspection. Operator serves on disposable for customers. Corrected On-Site Priority: High Priority

High Priority - Observed: Non-food grade paper/paper towel used as liner for food container. Operator using paper towel to line surface draining fried tortillas. Discussed food grade vs non food grade surfaces with operator. Operator removed paper towel, Corrected On-Site Priority: High Priority

Intermediate - Observed: Handwash sink not accessible for employee use at all times.utensils stored in hand wash sink. Operator removed utensils Corrected On-Site Priority: Intermediate

Basic - Observed: Employee with no hair restraint while engaging in food preparation. Priority: Basic

Basic - Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of utensil touching sugar. Corrected On-Site Priority: Basic

Basic - Observed: Reuse of single-service or single-use articles. Reuse of sour cream containers. Discussed the reasons that sour cream contains are not approved for reuse. Priority: Basic

Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wiping cloths stored on prep table. Corrected OnSite Repeat Violation Priority: Basic

Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable. Dicer machine blades broken, suggested discontinued use until blades can be replaced to avoid physical contamination. Warning - From follow-up inspection 2022-01-21: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. On cooks/service line by fryer. Warning - From follow-up inspection 2022-01-21: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Wall behind and wood attached to dicer. Warning - From follow-up inspection 2022-01-21: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. 5 gal bucket covering the prep sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Under prep sink in kitchen area Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers stacked before dry, operator up stacked and washed, rinsed and sanitized containers for air dry Corrective Action Taken