- No Violations Were Observed
|
07/02/2014 | Routine - Food | Call Back - Complied |
- High Priority - Observed: All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All the PHF food in the primary 2 door reach-in cooler in the hallway. Establishment has no walk-in cooler. Some foods were placed into a working chest freezer.
- Basic - Observed: Bowl or other container with no handle used to dispense food. Observed a styrofoam cup inside the sugar container.
- High Priority - Observed: Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked fish in the primary reach-in cooler.
- Intermediate - Observed: Employee used handwash sink as a dump sink. Observed an employee dun pan large bowl of soiled water into the kitchen hand sink.
- High Priority - Observed: Evidence of mop/cleaning wastewater dumped onto ground. Asked employee, "Where is the dirty mop water dumped? " . The employee stated that the dirty mop water is dumped in the lake at the end of the rear parking lot.
- Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water with a temperature of 84° in the kitchen and at the front counter.
- Basic - Observed: In-use wet wiping cloth/towel used under cutting board.
- Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit behind the front counter.
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink behind the front counter.
- High Priority - Observed: Nonfood-grade containers used for food storage - direct contact with food. Observed plastic bags from a beauty supply store used to store food in a 2 door reach-in cooler.
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Jerk chicken in a pan above the stove.
- High Priority - Observed: Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken in the primary reach-in cooler.
- Intermediate - Observed: Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. This is the primary reach-in cooler.
- Basic - Observed: Working containers of food removed from original container not identified by common name. Container of sugar in the kitchen.
|
4/29/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Employee uses cup without handle to dispense juice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving utensils at steam table at 95° f.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce and cut cabbage held at 61° f
- Intermediate - Handwash sink not accessible for employee use at all times. Electrical extension chord on hand wash sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom.
- Intermediate - Spray bottle containing toxic substance not labeled. By mop sink.
|
11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair. By bathroom area.
- Basic - Covered waste receptacle not provided in women''s bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee shoes and flip flops stored under cash register.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Garbage on the ground and/or pad around dumpster. Discarded furniture.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Open dumpster lid.
- Basic - Reuse of single-service articles. Through out kitchen.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Sugar container.
- High Priority - Nonfood-grade containers used for food storage ' direct contact with food. Single use containers used to store a variety of products in reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad dressings: 51 f, 54 f, 55 f. **Warning** Raw chicken 55? f, cooked chicken in a bag 48? f, raw curry chicken 52? f, raw liver 43? f.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken between 56 f - 65 f. **Warning**
- High Priority - Toxic substance/chemical improperly stored. Bleach, detergent, and other cleaning agents on floor under mop sink.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by speaker boxes.
- Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. Only one reach in cooler on site.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Person in charge fails to exhibit active managerial control.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Brown stew chicken and liver cooked on 05/14/13.
|
5/16/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Cup in sugar container. **Corrected On-Site**
- Basic - Ceiling tile in disrepair. By bathroom area.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Vitamins stored in cupboard with powder seasonings. **Corrected On-Site**
- Basic - Employee shoes and flip flops stored under cash register.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Garbage on the ground and/or pad around dumpster. Discarded furniture.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensils hanging from shelf above prep table between uses.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish.
- Basic - Raw animal food stored above unwashed produce. Raw liver over vegetables in reach in cooler.
- Basic - Reuse of single-service articles. Through out kitchen.
- Basic - Soiled dry wiping cloth in use.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Working containers of food removed from original container not identified by common name. Sugar container.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Brown stew chicken 50? f, liver 48? f.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Calaloo 120? f. Operator reheated Calaloo.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Single use containers used to store a variety of products in reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad dressings: 51? f, 54? f, 55? f. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fritters and fried dumplings between 118-125? f.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken between 56? f - 65? f. **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Half gallon container of milk dated April 15, 2013. Operator discarded milk.
- High Priority - Toxic substance/chemical improperly stored. Bleach, detergent, and other cleaning agents on floor under mop sink.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements.
- Intermediate - Handwash sink not accessible for employee use at all times. Electrical cords plugged into an extension cord that is placed on the hand wash sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by speaker boxes.
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Warmer at front counter.
- Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. Only one reach in cooler on site.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. In kitchen. **Corrected On-Site**
- Intermediate - Person in charge fails to exhibit active managerial control.
- 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. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Brown stew chicken and liver cooked on 05/14/13.
|
5/15/2013 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen
- Observed ceiling soiled with accumulated dust.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 12/22/12.
- Observed hole in ceiling. back area by restroom
- Observed nonfood-grade containers used for food storage. thank you bags used to store meat reach in freezer
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. fish and chicken Corrected On Site.
|
10/23/2012 | Routine - Food | Warning Issued |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed knife block in use to store knives.
|
4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
|
3/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.---table top hot holding display case.
- Critical - Hotel and Restaurant license not properly displayed.---paid for, owner is paying fine on monthly program aand was informed she will receive license in 2-3 weeks.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an employee with long fingernails working with exposed food.---front counter FSW. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.---fish fritters.
- Critical - Working containers of food removed from original container not identified by common name.---salt, sugar. Corrected On Site.
|
12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53B-08-1 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. Pro This violation must be corrected by : 8-15-2011.
|
10/11/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Hot water not provided/shut off at employee hand wash sink, in unisex restroom.
- Lights missing the proper shield, sleeve coatings or covers. Repeat Violation.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 8-15-2011.
- Critical - No handwashing sign provided at a handsink used by food employees, in kitchen .
- 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. Pro This violation must be corrected by : 8-15-2011.
- Observed attached equipment soiled with accumulated dust, ac vents
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed handwash sink used for purposes other than handwashing, storing bag of vegetables .
- Critical - Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area, by restroom , unlocked.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, saltfish, saltfish fritter, in front service area.
|
6/14/2011 | Routine - Food | Warning Issued |
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers in hot holding unit by frontline.
- Critical - Violation: 53B-08-1 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, all expired. This violation must be corrected by : 2/3/11.
|
3/31/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Lights missing the proper shield, sleeve coatings or covers in hot holding unit by frontline.
- Critical. Electrical outlet missing cover plate in kitchen. For reporting purposes only.
- Critical. License expired within 30 days after expiration date-12/01/10. This violation must be corrected by : 2/3/11.
- 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, all expired. This violation must be corrected by : 2/3/11.
|
12/2/2010 | Routine - Food | Warning Issued |
- Critical. Observed food stored in a prohibited area, refrigerators in customers' accessible hallway towards restroom.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation, rear door.
- Observed floor and wall junctures not coved infront of reachin in hallway towards restroom.
- Observed dusty ceiling tiles vent covers over over cookline.
|
4/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed torn packages/bags of food exposing the contents to contamination, beans and sugar.
- Observed ripped/worn tin foil used as shelf cover.
- Observed floor and wall junctures not coved hallway towards restroom.
|
10/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/22/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Montego Bay Jerk Center, 4395 N Sr 7, Lauderdale Lakes, FL »