Joadis Rest Degrades its Sanitary Rating

Basic - Bowl or other container with no handle used to dispense food. Using bowl to scoop rice in dry storage

Basic - Case/container/bag of food stored on floor in dry storage area. Beg of rice

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Personal beg on top of water heater

Basic - Equipment in poor repair. 4 doors glass reach in cooler used for drinks in 44°f and cooked ham and raw steak inside in 44°f,do not use this cooler to store food

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Using to store raw pork

Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 doors silver in front line CRC

Basic - Stored food not covered in chest freezer. In white chest freezer chicken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of reach in cooler in front line

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. In room temperature in 80°f ,butter marked with 4 hors time frame must be discarded in 2 pm

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cooked beef found in 92°f,advised employee to reheat item to 165°f and keep in hot holding to maintain 135°f

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching bread/buns with bare hands

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw steak and cooked deli ham in 44°f in 4 doors glass cooler not maintaining proper temperature ,items moved to different unit to bring temperature to 41° f or below

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw poultry over raw ground beef in 2 doors silver reach in cooler in front line

Basic - Food stored in holding unit not covered.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - No handwashing sign provided at a hand sink used by food employees.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Critical - Observed uncovered food in holding unit/dry storage area.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - No handwashing sign provided at a handsink used by food employees.

Observed hole in wall.

Lights missing the proper shield, sleeve coatings or covers.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter 76 degrees, front counter. Corrected On Site. Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, yucca and chicken soup 120 degrees. on stove top, turned off. Corrected On Site.

Critical - No conspicuously located thermometer in holding unit, reach in cooler.

Critical - Observed raw animal food stored over cooked food raw chicken over cooked pork in reach in cooler. Corrected On Site. Repeat Violation.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat, in drink ice.

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

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area, both employees on frontline.

Observed nonfood-grade containers used for food storage, chicken in reach in freezer. Repeat Violation.

Observed hole in wall, by walk in cooler.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked milk,pork chunks, rice,beef.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork, soup. rice,

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

Critical - Observed uncovered food in holding unit/dry storage area. RIC

Observed cutting board grooved/pitted and no longer cleanable wood cutting board on the prep line

Observed nonfood-grade containers used for food storage. reachin cooler, pork chunks

Observed walk-in cooler gasket torn/in disrepair.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed encrusted, soiled material on slicer.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. racks in the reachin cooler .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. BOTTOM OF STOVE.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Corrected On Site.

Observed single-service articles stored without protection from contamination. straws in customer access

Critical - No handwashing sign provided at a handsink used by food employees. Repeat Violation.

Critical - Observed objectionable odors in bathroom.

Observed grease accumulated under cooking equipment. STOVE

Observed wall in disrepair. WALLS BY WALKIN COOLER, RESTROOMS, and STOVE Repeat Violation.

Critical - Observed unlabeled spray bottle.

Critical - Working containers of food removed from original container not identified by common name. flour. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken at the prep area. Corrected On Site. moved to a cooler.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw burgers and cheese in a reach in freezer. Corrected On Site.

Critical - Observed food stored on floor. walk in cooler. Corrected On Site.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting gloves on. Corrected On Site.

Critical - Vacuum breaker mising at hose bibb. outdoor

Critical - No handwashing sign provided at a handsink used by food employees. men's restroom. Repeat Violation.

Critical - Hand wash sink lacking proper hand drying provisions. men's restroom. Corrected On Site.

Observed wall in disrepair. women's restroom.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.

Critical - Observed unlabeled spray bottle. Corrected On Site.

No copy of latest inspection report.

Critical - Stem type thermometer not within the intended measuring range of use. no thermometer for cold food.

Critical - Observed raw animal food stored over cooked food. raw eggs over cooked food in a reach in cooler. Corrected On Site. Repeat Violation.

Observed nonfood-grade containers used for food storage. shopping bags with meat in reach in freezers.

Critical - Observed interior of microwave soiled.

Observed build-up of grease on nonfood-contact surface. hood.

Critical - Hot water not provided/shut off at mop sink.

Critical - Vacuum breaker mising at hose bibb. mopsink

Critical - No handwashing sign provided at a handsink used by food employees. men restroom. Repeat Violation.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor

Observed wall in disrepair. women restroom

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloths. Corrected On Site.

Observed nonfood-grade containers used for food storage. shopping bags in ric

Observed personal care item stored with food. cellular phone in kitchen

Critical - Observed raw animal food stored over ready-to-eat food. shells eggs in wic

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. in kitchen

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. no lack on door in males restroom Repeat Violation.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Lights missing the proper shield, sleeve coatings or covers. Repeat Violation.

Critical - No handwashing sign provided at a handsink used by food employees. in kitchen next to ric Repeat Violation.

Critical - No handwashing sign provided at a handsink used by food employees. in males restroom Repeat Violation.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Observed employee with no hair restraint. Corrected On Site.Repeat Violation.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. ice

Critical - Observed objectionable odors in bathroom. males restroom Repeat Violation.

Critical - Observed soiled reach-in cooler gaskets. in kitchen next to hot water heater

Critical - Observed uncovered food in holding unit/dry storage area. salt in kitchen Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cook chicken in ric

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sauces , pork in ric Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.