- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
- Basic - Clean utensils stored between equipment and wall. Cutting board between 3 CS and wall
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At pastry box
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Self-closing device on bathroom door disconnected/broken.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice
|
3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Bathroom not enclosed with tight-fitting, self-closing doors.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Next to hand sink exposed to splash
- Lights missing the proper shield, sleeve coatings or covers. At pastry box
|
2/7/2013 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Next to hand sink exposed to splash
- Critical - Hand sink missing splash guard at dishwashing machine or area.
- Lights missing the proper shield, sleeve coatings or covers. At pastry box
- Critical - No conspicuously located thermometer in holding unit.pastry box
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed expired Food Manager Certification. Maurice C Chang
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Using chlorine strips instead of quaternary strips
- Critical - Observed toxic item stored in food preparation area.
- Wet mop not hung to dry.
|
12/6/2012 | Routine - Food | Warning Issued |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
|
12/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. FISH STORED IN FRONT COUNTER SERVED AT ROOM TEMPERATURE
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
7/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw animal food stored over ready-to-eat food.eggs
|
3/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. License expired within 30 days after expiration date.
|
10/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food container not properly labeled.irish moss, peppered shrimp, red herring
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Ventilation inadequate as evidenced by excessive steam, vapors in kitchen.
- Critical. Observed toxic item stored by food.glass cleaner Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.class k Corrected On Site.
- 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. two employees engaged in food preparation have only 1 month at establishment, establishment open for 2 months
|
7/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/27/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Jam-Rock Cuisine, 12618 Sw 88th St, Miami, FL »