- Basic - Food stored on floor.box of open uncovered bread dough on floor of freezer. **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.observed knife used for bread stored on handsink basin while in use, washed and sanitized then relocated to prep area **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Stored food not covered in walk-in freezer.bread **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.observed soiled wipe cloths stored in freezer beside foods open box of bread loafs on floor beside wipe bucket, dirty cloths piled above bucket sides and hanging over edge over foods **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.observed lettuce at frontline at 50°F manager will implimentbtimecas a public health control for lettuce and tomatoes.on frontline Time as a Public health control http://www.myfloridalicense.com/dbpr/hr/forms/documents/5022_090.pdf http://www.myfloridalicense.com/dbpr/HR/forms/documents/5022_100.pdf
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.meatballs reheated to 135°F reheat to 165°F **Corrected On-Site**
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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in a prohibited area.spray water bottle for bread stored on rack with cleaners **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.at back prep handsink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at back prep handsink
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Fire and copies are on reorder
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.cut tomatoes and lettuce over stocked at front counter found at 51° F to 41°F must be completely used within 4 hours or discarded
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheated on stove then added to steam table meatballs found at 99°F to 111°F in steam table which is set at 155°F reheat in microwave to 165°F
- Intermediate - Handwash sink not accessible for employee use at all times. Handsink blocked by trash can at front counter **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.at back prep **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. At chemical storage
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) observed old label glue still adhering to container after washing
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Stored food not covered in walk-in cooler.employee foods stored with and over condiments in walkin cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.reheated meatballs found at 110°F, put back on stove to 165°F for 15secpnds **Corrected On-Site**
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.employees making sandwiches at front counter with no hair restraints.
- Basic - Old food stuck to clean dishware/utensils.observed lettuce still stuck on plastic bin after washing
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. At front counter forks not inverted with handles up, observed fork tines up, must touch food contact end to retrieve.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.observed cook handle raw beef with gloves then pick up bread with same gloves.discarded bread washed hands new gloves.
- Intermediate - Handwash sink used for purposes other than handwashing.degreasing items in pan in sink at prep area **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at front handsink **Corrected On-Site**
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Old food stuck to clean dishware/utensils. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.meatballs at 116?F ,on steam table, corrected by adding water to table. Reheat to 165?F within 2 hours. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Fruits/vegetables not washed prior to preparation.Observed celery with easily visible dirt on stalks in slicer, slicing in progress, manager states washed after cutting only. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.at handsink at back prep
- Critical - Manager lacking proof of Food Manager Certification.Still within 60 says of change of owner.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Still within 60 days of change of owner.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed handwash sink used for purposes other than handwashing.observed knife stored in backnarea handsink at prep area
- Observed old labels stuck to food containers after cleaning.
- Sanitizer solution not clean.
- Wash solution not clean.
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10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
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