Joan’s Kitchen De Vi Spot Llc

Basic – Buildup of food debris/soil residue on equipment door handles.

Basic – Exterior door has a gap at the threshold that opens to the outside. Observed exterior door located next to the bathroom Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed outside of freezer chest and reach in refrigerators.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all reach in cooler interior /shelves have accumulation of soil residues

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed at prep table wall soiled with accumulated grease, food debris, and/or dustnObserved wall where spice shelf located is soiled with accumulated grease, food debris, and/or dust.

Basic – Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in the mop bucket in hallway across from kitchen.

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.

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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

Intermediate – No soap provided at handwash sink next to the three compartment sink.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef and salt fish in reach in cooler