- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks in back prep area over food and equipment. Employee using beverage containers without a lid/straw.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch. **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. At the cookline, moved to the steam table on water at greater than 135°f. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. <50 ppm. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Apples at cash register. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee touched raw food and then ready to eat food without washing hands. Employee touched bare body/face without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At cooler at front line, Lettuce 61° cheese 44° kale 49° wheat grass 43°. Corrective action taken, lids placed on open reach in cooler. Lettuce 56° cheese 44° kale 43° wheat grass 39°. At reach in cooler next to stove, salmon cake 48° black beans 45° cheese 48° sauce 45°. Corrective action taken, food in bottom of reach in cooler moved to walk in cooler and food at top of reach in cooler iced down. Milk 50° at wait station. Corrective action taken, created time as a public health control for milk.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 125° quinoa 110°. Reheated on stove, rice 200° quinoa 210°. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.cookline
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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2/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation.cookline
- High Priority - License expired within 30 days after expiration date. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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12/19/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/2/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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