JUANS

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Operator removed wiping cloth. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese cake 46F cold holding, second temperature at 2:35 38F cold hold Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. To go bowl used to scoop uncooked rice. Operator removed the container from the rice Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Cardboard lining shelf under chips. Operator removed cardboard Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In dessert display case: cheesecake (45F - Cold Holding); tres leches (44F - Cold Holding) Food was in display case for 4 hours. Operator relocated both food items to freezer for rapid chill. Corrective Action Taken Admin Complaint

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. For one employee Photini. Employee read and signed agreement at time of inspection. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, operator refilled 3 compartment sink and is now at 200ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dessert cooler near register: chocolate cheesecake (45F - Cold Holding) operator states desserts were moved from walk in cooler to dessert cooler 3 hours prior. Ambient thermometer reads 40F. Cheesecake was moved to freezer for rapid chill. Second temp 39F Corrected On-Site Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pan of cooked peppers and onions sitting on counter at 88F at 1:20pm. Operator states vegetables were cooked at 11:30-11:40am. Operator moved to reach in freezer for rapid chill. Second temperature 64F. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunchbox sitting on top of box of produce. Employee relocated lunch box Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet pans stacked on rack. Operator unstacked pans. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-03-14: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Reuse of plastic jugs with handle. Discussed with manager on duty. Warning - From follow-up inspection 2024-03-14: Operator states plastic jugs with handles containing spices will be discarded once empty Time Extended