JACKY'S COFFEE

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed empanadas at 120F in hot holding unit in front counter, as per operator less than 4 hours. Empanadas were heated to 171F. Corrective Action Taken

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. Observed no plan for response to a vomiting or diarrheal event. Handout was printed and given to operator. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed operator rinse small pitcher in hand wash sink across from front counter.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no soap in hand wash sink at prep area.

Intermediate - No probe thermometer provided to measure temperature of food products. No prob thermometer during time of inspection.

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. Observed employee working less than 60 days without signed employee agreement. Employee filled out form. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap in hand wash sink at prep area.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory during time of inspection. Consumer advisory was provided to operator during time of inspection. Operator posted advisory in the front counter. 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 cooked pasta, as per operator prepared more than 24 hours, without date marking.

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples for self-service not wrapped.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed operator personal drink in reach in cooler in ground counter and prep area. Operator removed beverage. Corrected On-Site

Basic - Food stored on floor. Observed bottles of water and soda and shortening stored on floor of prep area. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light above front counter with out panel cover.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign in hand wash sink at prep area.

Basic - Open dumpster lid. Observed dumpster lid open during time of inspection.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind fryers across from front counter.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at rear kitchen reach in freezer, raw breaded chicken stored over boxes of ready to eat empanadas.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at rear kitchen prep table, cooked noodles (53F - Cold Holding) as per operator less than 3 hours. Operator placed back into cooler to rapid cool. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter hot box, croquette (128F - Hot Holding); empanadas (126F - Hot Holding). As per operator less than 2 hours. Operator increased heat to reheat. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment using chlorine sanitizer but provided quaternary test stripes.

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. Provided to operator, operator printed and reviewed and signed with employee. Corrected On-Site

Basic - Food stored on floor. Observed 3 gallons of shortening stored on floor at entrance of kitchen.

Basic - Ice scoop handle in contact with ice. Observed at front counter ice bucket. Operator removed. Corrected On-Site

Basic - Insect control device installed over food preparation area. Observed stored over front counter prep table. Operator removed and stored onto floor. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at front counter microwave.

Basic - Single-service articles improperly stored. Observed at rear kitchen storage, foam to go trays stored on floor.

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

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

Basic - No Heimlich maneuver/choking sign posted.