- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On shelves under back prep area.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Stored under prep table on dirty shelf.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table near steam table. **Corrected On-Site**
- Basic - Food stored on floor. In reach in freezer. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Under prep table with steam well.
- Basic - Open dumpster lid.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee food in walk in cooler above/near customer food. **Corrected On-Site**
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Plastic cups and unwrapped straws next to front hand wash sink. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Deli case sliding four tracts soiled.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop laying in mop sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth hanging from cupboard handle in back prep area.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 25 ppm chlorine at 3 compartment sink.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At mop sink.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs at 119 degrees farenheit in steam table.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Big 5 handout given.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Self serve soda machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Near back hand wash sink on chemical rack.
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08/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front line unit holding meats and cheeses.
- Basic - Sanitizing solution not maintained clean. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade heavily rusted **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can and broom. **Repeat Violation**
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. On shelf over prep table.
- Basic - Employee with no hair restraint while engaging in food preparation at the grill.
- Basic - No conspicuously located ambient air temperature thermometer in holding units on cookline.
- Basic - Single-service articles not stored inverted or protected from contamination. Take out containers on shelves over prep table. **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100ppm
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after touching apron with gloved hands. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade and can opener is heavily rusted around blade area.
- Intermediate - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Slicers.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can near 3 compartment sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Ice observed in handsink near 3 compartment sink. **Corrected On-Site**
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7/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored on floor.(bag of sugar near back hand sink)
- Basic - Single-service articles not stored inverted or protected from contamination.(large single service items on shelving and lids for beverages in customer beverage area)
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.(0 ppm )
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. (0 ppm)
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.(meat display case in front area)
- 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. (Only one blank training book provided, no competed cards)
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2/25/2013 | Routine - Food | Warning Issued |
- Critical - Displayed food not properly protected from contamination.(lemons in beverage area)
- Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only.(propane tank in kitchen )
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.(talked on phone then proceded to food prep with no handwash) Corrected On Site.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.(bulk food bins)
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.(deli case)
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.(meatballs at 107 degrees f, reheated on stove top) Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical - Working containers of food removed from original container not identified by common name.(glass bottles in front area)
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9/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. Above front counter/make station area.
- Observed hole in wall. In ladies restroom . Contractor is waiting on plastic plate to cover hole.
- Observed old labels stuck to food containers after cleaning. Label residue on new pans in back storage area.
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6/22/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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