- No Violations Were Observed
|
07/02/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Observed: Accumulation of black/green mold-like substance inside the ice bin. Under cold place in bar **Warning** Priority: Intermediate
- Basic - Observed: Employee with no hair restraint while engaging in food preparation. Front and back prep employees **Warning** Priority: Basic
- Intermediate - Observed: Establishment not maintaining clam/mussel/oyster tags for 90 days. Only tags available are from 3/15/14 **Warning** Priority: Intermediate
- Intermediate - Observed: Manager lacking proof of food manager certification. **Warning** Priority: Intermediate
- Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Bar hand wash sink **Warning** Priority: Basic
- Intermediate - Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Priority: Intermediate
- Basic - Observed: Potentially hazardous (time/temperature control for safety) food thawed in standing water. Clam chowder in prep sink **Warning** Priority: Basic
- Basic - Observed: Raw animal food stored above unwashed produce. Shell eggs over container of red skin potatoes in rear standing cooler **Warning** Priority: Basic
- Intermediate - Observed: Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser not in good repair **Warning** Priority: Intermediate
- Basic - Observed: Soiled reach-in cooler gaskets. Reachin cooler between prep and hand wash sink **Warning** Priority: Basic
|
3/18/2014 | Routine - Food | Warning Issued |
- Basic - Ice scoop handle in contact with ice.
- Basic - Uncleanable knife block in use to store knives.
- Basic - Wiping cloth sanitizing solution stored on the floor. Under 3 comp sink **Corrected On-Site**
- High Priority - Cooked fish not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Haddock 109-127° corrected 146-169° **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Placing lemon on glass for customers drink.
- High Priority - Raw animal food stored over ready-to-eat food. Line draw kitchen prep raw fish over ready to eat **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. manhattan chowder 64°, temp for product is not check to ensure 135° prior to entrance to cooler. Cooler is capable of maintains 41 and below
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Food probe thermometer
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. manhattan chowder , crab, and rode island chowder **Corrected On-Site**
|
9/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
|
3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- 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. have 60 days from date of hire to complete employee training .
|
10/19/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Chowderheads, 2123 S Us Hwy 1, Jupiter, FL »