JUNIPER health score and inspection history

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Cutting boards in kitchen and at bar showing heavy use.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Debris and build up under and around cook equipment and round base boards.

Provide lockers or other suitable facilities for storage of employees’ personal belongings.///Cell phone on prep table next to clean dishes.

Clean interiors and door seals of microwaves at least every 24 hours.///Microwave has food splatter on door and glass tray. 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations./// Bottom shelf of oven has baked on food debris. 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Gasket on all make tables have food residue present.

Store food wrapped, in packages or in covered containers to prevent contamination.///Steaks in make table cooler not covered.

Clean interiors and door seals of microwaves at least every 24 hours.///Microwave has food splatter on door. 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.///(1) Bottom shelf of both ovens have baked on food debris. (2) Fryer back (vent) and sides have baked on grease. 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///(1)Gasket on all make tables have food residue present. (2) Flip door of ice machine has residue and debris visible.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Gaskets on make table and RI cooler torn or frayed (in process of getting repaired). 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Cutting boards on make table and colored cutting boards showing heavy use.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Personal coffee creamer sitting above foods for customer.

Store unwrapped utensils so that only the handles are touched. 4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.///Utensils on bottom shelf across from 3 compartment sink facing all different directions and in a high traffic area.

Clean plumbing fixtures as often as necessary to keep them clean.///Drains in the bar and under 3 compartment sink have black build up.

Store food at least 6 inches above the floor.///Boxes and other items on floor in store room near bar. 3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)///Flat of eggs sitting directly on container with buttermilk.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.///Live mouse seen in pantry next to bar.