JOHNNY’S EGG WORKS Inspection – February 25, 2025

High Priority 2

#6High Priority22-41-4

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Operator set up compartment sink for sanitizer 150ppm. Operator fixed dish machine while inspector was on site. 100 ppm **Corrected On-Site**

Corrected On-Site

#7High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef and pork in walk-in cooler outside. Operator removed raw chicken from over raw beef and pork. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#8Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Spoon with peanut butter in hand washing sink in the kitchen. Operator removed from hand washing sink. **Corrected On-Site**

Corrected On-Site

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler across from the dish machine

Basic 5

#1Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Cook line outside of fryers

#2Basic14-11-5

Basic – Equipment in poor repair. Walk-in cooler door unable to close and entrance step up.

#3Basic35B-01-4

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

#4Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Cook line

#5Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Cook line

Florida Food Watch