LA JULIANA LJ

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut ham (45F - Cold Holding); shredded cheese (45F - Cold Holding) on preparation table at kitchen area, as per operator less than 3 hours. Operator moved to reach in cooler across grill. **Corrective Action Taken**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (94F - Hot Holding) next to flat grill, as per operator less than 3 hours.

High Priority

Employee washed hands with cold water.

High Priority - Employee washed hands with cold water. Observed no hot water at establishment.

High Priority

Nonfood-grade bags used in direct contact with food.

High Priority - Nonfood-grade bags used in direct contact with food. Observed cut cheese stored on to go bags. Operator changed. **Corrected On-Site**

High Priority

Pesticide/insecticide labeled for household use only present in establishment.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed a raid spray bottle at front counter and observed one store above 3 compartment sink at kitchen.

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked rice on drawers at cook line. Employee stored properly. **Corrected On-Site**

High Priority

In-use wet wiping cloth/towel used under cutting board.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed under cutting board, employee removed.

Basic

No conspicuously located ambient air temperature thermometer in holding unit.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in all units at kitchen.

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled with food debris drawers interior at cook line.

Basic

Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed multiple personal drinks inside reach in cooler at kitchen area. Operator removed. **Corrected On-Site**

Basic

Time/temperature control for safety food thawed in an improper manner.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp (frozen) inside 3 compartment sink at kitchen. Operator moved to reach in cooler. **Corrective Action Taken**

Basic

Water leaking from pipe and/or faucet/handle.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking from hand wash sink pipe at kitchen.

Basic

Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed multiple wiping cloths at kitchen area.

Basic

Employee washed hands in a sink other than an approved handwash sink.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash their hands at 3 compartment sink. Coached employee on proper procedures.

Intermediate

Food-contact surface soiled with food debris, mold-like substance or slime.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled with food debris can opener blade. Also observed soiled white cutting board at cook line.

Intermediate

Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a case of bananas stored on top of hand wash sink at kitchen area. Employee removed. **Corrected On-Site**

Intermediate

No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.

Intermediate

No handwash sink for employees.

Intermediate - No handwash sink for employees. Observed no hand wash sink on preparation area at the back of the establishment.

Intermediate

No hot running water at three-compartment sink. Hot water running for approximately 10 minutes, reach 84° F.

Intermediate - No hot running water at three-compartment sink. Hot water running for approximately 10 minutes, reach 84° F.

Intermediate

No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed 1 reach in cooler and 1 preparation /container located at the back of the establishment . Plans are not submitted at the time of the inspection. Observed food stored and food preparation during inspection.

Intermediate

No probe thermometer provided to measure temperature of food products.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate

No soap provided at handwash sink.

Intermediate - No soap provided at handwash sink. Observed at kitchen area. Operator provided during inspection. **Corrected On-Site**

Intermediate

Current Hotel and Restaurant license not displayed.

Basic - Current Hotel and Restaurant license not displayed.

Basic

Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water running for approximately 10 minutes, reach 84° F.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water running for approximately 10 minutes, reach 84° F.

Intermediate

Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging food preparation at cook line wearing a watch.

Basic

Equipment in poor repair.

Basic - Equipment in poor repair. Observed broken door on reach in cooler at cook line by steam table.

Basic

Food stored in a room/shed that is not fully enclosed.

Basic - Food stored in a room/shed that is not fully enclosed. Observed a chest freezer stored food at the back of the establishment not covered or secured.

Basic

Basic - Hot water at mop sink does not reach 85 degrees Fahrenheit.

Intermediate - Basic - Hot water at mop sink does not reach 85 degrees Fahrenheit.

Intermediate

In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in standing water at 97° F. at kitchen area.

Basic