JOYS KOUZINE

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. Observed dishwasher machine at 000 ppm chlorine sanitizer. instructed operator they may use the machine to wash dishware and utensils, but must use three compartment sink to sanitize items once they come out of the dish machine and then allow items to properly air dry. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Repeat from last inspection 4-2-25 Repeat Violation Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.Repeat from last inspection 4-2-25 Repeat Violation Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Repeat from last inspection 4-2-25 Repeat Violation Warning

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/. Repeat from last inspection 4-2-25 Repeat Violation Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat from last inspection 4-2-25 Repeat Violation Warning

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. Repeat from last inspection 4-2-25 Repeat Violation Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed chemical spray shell eggs on counter time marked by was unable to observe Time control sheet. Repeat from last inspection 4-2-25 Repeat Violation Warning

Basic - Food stored on floor. Observed cases of food in walk-in cooler on floor. Warning

Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler or reach-in cooler holding unit. Repeat from last inspection 4-2-25 Repeat Violation Warning

Basic - No copy of latest inspection report available. Warning

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed 1/6 pan of raw chicken in walk-in cooler over bread. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed walk-in cooler out temperature and the following cold holding violations: gyro meat (51F - Cold Holding); sliced cheese (50F - Cold Holding); sausage patties (49F - Cold Holding); butter (48F - Cold Holding); cooked sliced potatoes (48F - Cold Holding); corned beef (50F - Cold Holding); heavy cream (47F - Cold Holding); milk (48F - Cold Holding); Half and half (48F - Cold Holding); cream cheese (49F - Cold Holding); almond milk (49F - Cold Holding); chicken (48F - Cold Holding); sliced ham (48F - Cold Holding). Operator does not know when Walk-in cooler lost proper temperature. Operator voluntarily disposed of all above items. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed walk-in cooler out temperature and the following cold holding violations: gyro meat (51F - Cold Holding); sliced cheese (50F - Cold Holding); sausage patties (49F - Cold Holding); butter (48F - Cold Holding); cooked sliced potatoes (48F - Cold Holding); corned beef (50F - Cold Holding); heavy cream (47F - Cold Holding); milk (48F - Cold Holding); Half and half (48F - Cold Holding); cream cheese (49F - Cold Holding); almond milk (49F - Cold Holding); chicken (48F - Cold Holding); sliced ham (48F - Cold Holding). Operator does not know when Walk-in cooler lost proper temperature. Operator voluntarily disposed of all above items. Corrected On-Site Warning

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 and the time removed from temperature control cannot be determined. See stop sale. Observed raw shell eggs on counter at cooks line not time marked. Employee stated they were removed from reach-in cooler 2.5 hours prior. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cooked potatoes packages of sliced cheese and bags of cheese employee stated the commercial items listed above had been opened more than 24 hours prior. Warning

Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Walk-in cooler not holding proper cold holding temperatures and establishment does not have enough coolers to hold all temperature/time control for food safety foods at time of inspection. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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/ Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sliced cheese and bags of cheese employee stated the commercial items listed above had been opened more than 24 hours prior. Repeat 11-21-24 Repeat Violation Warning

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Buildup of food debris/soil residue on equipment door handle of reach-in cooler at cooks line. Warning

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. Observed walk-in cooler has not ambient thermometer. Used inspectors thermometer to check ambient cold holding temperature holding at 49F. Operator does not know when Walk-in cooler lost proper temperature. Warning

Basic - Food stored on floor. Observed case of potatoes stored on floor in kitchen under shelf. Warning

Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. Warning

Basic - Ripped/worn tin foil used as shelf cover in walk-in cooler. Repeat 11-21-24 Repeat Violation Warning

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. Observed chlorine sanitizer on dishwasher machine at 000 parts per million. Operator replaced chlorine sanitizer bucket and retested at 100 parts per million. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes and meat prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked. Warning

Basic - Dead roaches on premises. Observed 1 dead roach next to handwashing sink in kitchen. Operator cleaned up dead roach. Warning

Basic - Floor soiled/has accumulation of debris under kitchen equipment. Warning

Basic - Food stored on floor. Observed cooked potatoes, shell eggs and case of gyro meat on floor in walk-in-cooler. Warning

Basic - Ripped/worn tin foil used as shelf cover in kitchen and walk-in-cooler. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Diane Hawkins has been employed more then 60 days and does not have Food Handlers Training. Warning