JOLLIBEE

High Priority - Live, small flying insects found 1 small flying insect by office

Basic - No Heimlich maneuver/choking sign posted.

Basic - Open dumpster lid. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on breading station have debris

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler located across from flat top. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Portioned mac and cheese kept on steam well for less than 4 hrs with temperature of 101F Inspector ask manager to reheat up to 165F. Rechecked 167F 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. Inspector emailed form to manager. Corrective Action Taken

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open cup of water kept in drive thru area with clean cups . Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on walk in freezer floor. Manager ask crew member to remove ice buildup up. Corrective Action Taken

Basic - Water leaking from pipe and/or faucet/handle. Ceiling is leaking. Slightly dripping onto kitchen floor by 3 bay sink

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White rice cooling over night per operator 50-60F

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over mushroom gravy in walk in freezer Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Leftover white rice in walk in cooler per operator more then 4 hours temperature was at 55-60F

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone and drink container located in front counter next to clean food trays Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up ice in walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Oven soiled with food debris located next to prep sink

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of Reach in cooler with food debris located under breading station

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Flour and rice containers with no labels Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Employee touched face, put gloves on and went into the breading station to work. Also another employee washed hands, grabbed his pant by the sides and put gloves and start working on breading station. spoke to manager about hand washing and he coached his employees. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individual butters kept on small reach in cooler for less than 4 hrs at drive thru area with temperature of 45F. Ask manager to place in other cooler for rapid cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Melted butter kept on cook line for less than 4 hrs with temperature of 77F. Ask manager to reheat . Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand sink by soda boxes. Corrected On-Site

Basic - Floor soiled/has accumulation of debris.Walk in cooler floor had chicken water . Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster.Sauce bottle, plastic skull and other items.

Basic - Unnecessary items stored in garbage enclosure.Wooden pallets kept on dumpster area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.Unwashed tomatoes, lettuce , jalapeño stored on shelve over pineapple juice in walk in cooler.

High Priority - Employee washed hands with cold water. - Observed several employees washing hands in cold water at sink next to service window station. Water clocked at 78F.

High Priority - Raw animal foods not properly separated from ready to eat when stored in a freezer - not all products commercially packaged. - Opened package of burgers stored above box of biscuits in reach in freezer on cook line. Operator put biscuits on top shelf. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - Observed employee cleaning counter, then touch trash can and proceeded to move trays of food onto rack in walk in cooler. Advised operator to have employees wash hands when changing tasks.

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. - Paperwork provided. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - Clocked water at 78F at sink next to service window area.

Basic - Single-service articles improperly stored. - Box of Eco pac stored near front counter on the floor.

Basic - Standing water or very slow draining water in handwash sink. - Observed water slow draining across from chicken batter station.