JACARANDA RESTAURANT Inspection – May 2, 2025

High Priority 1

#4High Priority12A-29-4

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#5Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit fr the wiping cloths.

#6Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand washing sink in the wait station area. Chef placed paper towels at the hand washing sink. **Corrected On-Site**

Corrected On-Site

Basic 3

#1Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pot and pan rack next to the fryers on the cook line soiled.

#2Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. Reach in cooler on the left side of the cook line cook line.

#3Basic36-50-4

Basic – Unclean building components, attachments or fixtures. Fan covers in the walk in cooler soiled.

Florida Food Watch