JUNIPER MARKET

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards stained with food debris.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed bathroom door left open and not self closing.

Basic - Floor area(s) covered with standing water. Observed floor behind dish machine soiled with moisture and food debris.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes in dish machine not reaching 160F. Dishes were re ran at 167F. Corrected On-Site

High Priority - High temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher at 145F 158F first two times dish machine was ran. Person ran machine a third time at 167F. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed quiche made on Saturday prior to to inspection per person in charge not date marked. Person in charge added date mark. Corrected On-Site

Basic - Dead roaches on premises. Observed one dead roach on floor of storage room. Person in charge cleaned up roach. Corrected On-Site

Basic - Single-service articles improperly stored. Observed boxes of single service on floor near back door. Person in charge placed empty boxes on bottom. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler soiled with food debris. Person in charge wiped gaskets out during inspection. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen.

Basic - Floor area(s) covered with standing water. Observed water on floor near dish washer.

Basic - Hole in or other damage to wall. Observed hole in wall by hand washing station near dish machine Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided written procedures in person and discussed with person in charge Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on flip-top cooler stained with food debris.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on flip-top cooler. Employee removed drinks. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) reach in freezer gaskets soiled with dust/debris

Basic - Utensils in poor condition. Rubber spatula on prep table burnt and melted. Person in charge voluntarily disposed of. Corrected On-Site

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/ food manager off site with 4 employees. Operator is in process of getting another food manager.

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishwasher (Temperature 155F). Operator discontinued use and set up triple sink.

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. Missing on ; Cheese 51°, eggs 62°; ( - Cold Holding) Added to time/temperature control for safety paperwork. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Eggs 119°; ( - Hot Holding). Eggs were placed on time/temperature control for safety and documented. Corrective Action Taken

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. 2 items of milk not dated. Person in charge dated. Corrected On-Site

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 - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in dish area. Person in charge labeled. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at front hand washing sink.

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop coffee. Person in charge removed cup. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Waste receptacle not covered. In 1st bathroom close to back door.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink above prep table. Person in charge removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above prep table. Person in charge removed. Corrected On-Site

Basic - Food stored on floor. Container of coffee on floor. Owner moved coffee. Corrected On-Site

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 handles laying in sugar and flour. Person in charge moved scoop handles. Corrected On-Site

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. Milk and 1/2 and 1/2 not dated. Person in charge dated all. Corrected On-Site