- Basic - Dusty ceiling tiles and/or air conditioning vent covers. AC vents above dish area
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dish area /storage shelving
- Intermediate - Handwash sink used for purposes other than handwashing. In front line filling water pitcher from hand sink
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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09/04/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Intermediate - 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**
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5/22/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee making smoothies and using fresh washed fruits and vegetables with bare hands **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over solid butter and capers in 2 doors reach in cooler in front line **Corrected On-Site** **Warning**
- Intermediate - 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**
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3/21/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable. Flip top cooler in front line
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Fresh goat cheese,and fresh mozzarella cheese in 54°f ,not enough ice
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut turkey in 54° in an over stacked unit
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Wrong test kit
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Manager lacking proof of food manager certification.
- 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.
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6/6/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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