3JS CATERING AND MORE Inspection – March 13, 2025

High Priority 1

#6High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 126f veggies, employee reheated them to 165f **Corrected On-Site**

Corrected On-Site

Intermediate 3

#7Intermediate13-06-4

Intermediate – Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Scooping potatoes, explained to her

#8Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new employee, has blank form

#9Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager unable to text me other employee training

Basic 5

#1Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big pots, storage room, inverted by employee **Corrected On-Site**

Corrected On-Site

#2Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above triple sink

#3Basic25-06-4

Basic – Single-service articles not stored inverted or protected from contamination. To go containers, storage area, employee inverted them **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#4Basic08B-17-4

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons on shelf above rice, employee rearranged **Corrected On-Site**

Corrected On-Site

#5Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. By prep table net o ovens

Florida Food Watch