- Basic - Outer openings not protected with self-closing doors the rear door
- Intermediate - Cutting board(s) stained/soiled small board located in the rear prep area
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue (blood) on the bottom section of the reach in freezer in the prep area
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10/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.the license expired on 4/1/14 a renewal fee of 373.00 is due. Failure to renew the license can result in administrative actions. **Warning** bad checks on file. The total amount owed is 417.15 please contact the collection agency which is representing DBPR hotels and restaurants at 800.568.7004 the following Number is important AR131576
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. chicken wings 119. rice 130. Cabbage 129 both at far ends of the steam table. **Warning** last known date on chart was 7/7/14 additionally a written copy of time control was not available. Non complying temperatures: cabbage 122. Pig feet 120. Fish 82. Chicken wings 96. These items were either on the stove top (off) or in the steam wells (power off) for the section of the steam table.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Ox tail 121 left on the table In the rear prep area. The employee started transferring the oz tail to two separate containers for cooling. **Warning** ox tail 91. 102 were left on the rear area prep table to cool at room temperature
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Oz tail, rice, beef, yuca, cooked vegetables etc all foods shall be dated when held from the previous day or older **Warning** foods were not dated akee, ox tail, beef etc
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** the operator was adamant that training had been done for the employees, however the operator was unavailable at the time of the inspection.
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07/16/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.the license expired on 4/1/14 a renewal fee of 373.00 is due. Failure to renew the license can result in administrative actions. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. chicken wings 119. rice 130. Cabbage 129 both at far ends of the steam table. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Ox tail 121 left on the table In the rear prep area. The employee started transferring the oz tail to two separate containers for cooling. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Oz tail, rice, beef, yuca, cooked vegetables etc all foods shall be dated when held from the previous day or older **Warning**
- Intermediate - Required employee training expired for all 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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5/15/2014 | Routine - Food | Warning Issued |
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Poultry 126 sitting on the stove top, operator corrective action taken. Reheating
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee placed on gloves without first washing hands to break the contamination cycle
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Bananas 102 and plantains 97 both a the steam table in the kitchen
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pork 65 (3.5 hrs) **Corrected On-Site**
- 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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12/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ribs 108, cabbage 124, rice 98 at the steam table. All placed in the oven to reheat.
- High Priority - Raw animal food stored over ready-to-eat food. Carton of eggs over vegetables in the reach in cooler **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not within the intended measuring range of use of 0-220 f degrees
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Goat 58. Ox 98 in the reach in cooler. Both items moved to the reach in freezer and are uncovered
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8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Front door
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Goat and poultry not dated
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5/29/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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