- Basic - Equipment in poor repair, smoker has holes bottom area
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength, 300 ppm . **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above, on BBQ hot holding. Operator reheating foods to 165F or higher. During inspections foods were reheated to 184°F or higher **Corrected On-Site**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair, bottom of smoker has hole **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- High Priority - Presence of insects, rodents, or other pests, love bugs. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink, cutting board. **Warning**
- Intermediate - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours, cutting board **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Warning**
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9/20/2013 | Routine - Food | Warning Issued |
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- 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 cold temperature of food products.
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5/22/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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