- No Violations Were Observed
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8/27/2013 | Routine - Food | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler to the right of the cookline cold held at greater than 41 degrees Fahrenheit. Food out of temperature for 4 hours must be discarded. Observed reach in cooler thermometer reading approximately 43°f, to 45°. Foods removed from lower portion of cooler. Foods in upper part of cooler placed in cooler approximately 40 minutes prior. Observed shredded yellow cheese 48°f, blue cheese 49°f, mushrooms 49°f. Note: this must be corrected by 8/27/13.
- High Priority - Vacuum breaker missing at mop sink faucet.
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8/26/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler to the right of the cookline cold held at greater than 41 degrees Fahrenheit. Note: this violation must be corrected by 8/26/13. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs over ready to eat gyro meat and cooked shrimp in reach in cooler in back kitchen area. **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
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8/23/2013 | Routine - Food | Warning Issued |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Dishwasher area.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Dishware area and lobby.
- Basic - Equipment in poor repair. Cold holding equipment 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.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All TCS foods in cold hold unit ranging from 50 - 59? f. Moved all food held less than four hours into proper refrigeration all foods held out of proper temp longer than four hours discarded. **Corrected On-Site**
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5/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in kitchen. Food contact paper. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored on floor. Containers of potatoes, sugar, and rice.
- Basic - Light not functioning. Kitchen
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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
- Observed gaskets with slimy/mold-like build-up. Opentop
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8/13/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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