JUST SALAD STORE 55

Name: JUST SALAD STORE 55
Address: 1880 OKEECHOBEE BLVD UNIT C, WEST PALM BEACH, FL, 33409, US
Rating: 3.6

1880 OKEECHOBEE BLVD UNIT C

★★★½☆ (3.6/5)

Based on 5 health inspection reports

All Inspection Reports

Inspection #: 3596983

Inspection #: Visit ID: 8836259

12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went from washing soiled dishes at triple sink, put on gloves and began handling clean utensils at front counter to prepare food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves. Corrected On-Site
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; sheet tray of raw chicken stored over sheet tray of cooked chicken. Operator moved raw chicken below cooked chicken. Corrected On-Site
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam table; cooked breaded chicken (116F - Hot Holding). Operator stated chicken reheated prior to being placed in steam table, held less than 1 hour, moved to be reheated to 165F. At prep area; cooked lentils (126F - Hot Holding). Operator stated lentils cooked prior to being held in warmer, less than 1 hour, moved to be reheated to 165F. **Corrective Action Taken**
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At kitchen; hand wash sink blocked by multiple stacks of boxes. Operator removed boxes. Corrected On-Site

Inspection #: Visit ID: 8740797

24-17-4:Basic - Silverware/utensils dried with a towel/cloth. Employee washed, rinsed and sanitized food contact slicer parts, put slicer back together without allowing to air dry and then dried with cloth towel. Advised Operator on proper dish washing procedures.
03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked rice (80F - Cooling 10:20am/78F - Cooling 10:50am). Operator stated rice cooling for 1 hour, stored in covered full pan, at this rate will not reach 70F within 2 hours, Operator moved to walk-in cooler and uncovered to facilitate faster cooling. **Corrective Action Taken**
53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 employees present, engaged in food preparation/handling, no certified food service manager on duty.

Inspection #: Visit ID: 8502665

03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Front line table top (steam table); cooked chicken tenders (103F - Hot Holding). Operator stated chicken was cooked prior to being placed in steam table less than 1 hour prior, moved to be reheated to 165F. **Corrective Action Taken**

Inspection #: Visit ID: 8362356

21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At front line smoothie station; wet wiping cloth stored on counter. Operator placed in sanitizer bucket. Corrected On-Site
21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At front counter; sanitizer bucket stored on floor. Operator removed from floor. Corrected On-Site