JHO JHOS DINER

High Priority - Container of medicine improperly stored. In the waitstation reach in cooler, cold and flu medicine stored over containers of coffee creamer for customers.

High Priority - Live, small flying insects found. Observed one live fly by three compartment sink and one live fly on prep line by toaster ovens.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the walk in cooler, rice from 4/06 and adobo from 3/31 and 3/28. Operator discarded the bag of rice and has new adobo cooking on line, will discard the product in walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table, sausage link (109F - Hot Holding), operator placed back in grill and reheated over 165F. Corrected On-Site Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on prep table by microwave and cooling noodles.

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf next to hand wash sink, clean metal containers stacked while wet. On shelf over back prep area, clean plastic containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Flip top reach in cooler door gasket separated from door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on cook line hood filters. Repeat Violation

Basic - Stored food not covered. In the walk in cooler,uncovered tray of cooked potatoes and meatloaf.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shell egg, removed gloves amid began working with utensils on grill then began placing on new gloves. Discussed hand washing with employee. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the cook line reach in freezer, unwrapped slices of raw Philly steak meat over open bag of French fries. Discussed with employee switching storage levels. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the cook line steam table, sausage (107F - Hot Holding) operator placed container on grill, at conclusion of inspection sausage second temperature (122F - Reheating). Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table with food debris build up on blade. Microwave on cook line with build up of food debris.

Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in bulk paprika container.

Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf by side exterior door, clean metal containers stacked while wet.

Basic - Floor soiled/has accumulation of debris. Build up of grease on cook line floor by flat top grill and wall.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster stored on grass in front of concrete pad.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on cook line hood filters.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly in prep area land on bulk ice bin lid.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw sausage and bacon on top shelf over ready to eat foods. Operator relocated the raw items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler under the flat top grill, cheese (46F - Cold Holding); sausage (45F - Cold Holding) both in top drawer, drawer potentially left open for short period. Operator added ice bags and relocated cheese to different reach in cooler. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table of cook line. Employee relocated the beverage. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Reach in freezer on cook line door gasket torn. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloths stored under cutting board used to prep raw chicken.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter establishment from outside, walk to the pass through window then handle customers plated food.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink at 0ppm quaternary during inspection, employee added quaternary tabs to sink to 200ppm. 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. Homefries held on time as public health control not listed on time tracking board. Employee added item to board. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Reconstituted hollandaise (81F - Hot Holding) held in front of the steam table, employee relocated to stove top to bring back into temperature range. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary or chlorine test kit available during inspection.

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/ At time of inspection 6 food handling employees present and no food manager present.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, pork stew cooked 2 days prior with no product date marking.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on washboard of three compartment sink. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic pitchers stacked while wet on shelf by mop sink.

Basic - Equipment in poor repair. Stand up reach in freezer on cook line with torn door gasket.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on kitchen oven door handle.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Build up of food debris in microwave of prep area by side exit door. Repeat Violation

Basic - Single-service articles improperly stored. Container of drinking straws stored on floor of dry storage room.

Basic - Stored food not covered. In the cook line reach in freezer, country fried steak at top of freezer unwrapped from packaging and in direct contact with storage shelf.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can openers on prep line with debris on the blade. Waitstation soda dispenser of Mr.Pibb with mold like substance on the nozzle. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provide time as public health control written procedures. Inspector provided new paperwork. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. In bulk breading container bowl used as a scoop.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal bowls on storage shelves not inverted or covered.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on prep station next to in use cutting board.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep area storage shelf employee jacket over sugar packets.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. At time of inspection dumpster not stored on nonabosrbent pad, dropped off and knocked over on to backside in grass.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on prep line with accumulation of food debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep counter next to microwave.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the walk in freezer, raw chicken over raw pork chop in ziplock bags.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debris on the blade of the can opener.

No child labor law poster. For reporting purposes only. No child labor law poster at time of inspection.