- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple cups held by the cup holding station but not in the cup holder itself as the container was to small to accommodate all the cups **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. The soiled towel is hanging on a hook at the font counter instead of in sanitizer in between uses.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Tomato 46 held at the front counter.
|
09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups under the counter in the rear prep area, additionally cups were stored under the hand sink at the front counter
- Basic - Food stored on floor. Tomato by the prep sink
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese slices 44. 44. 45. In there's top reach in cooler by the cooking equipment
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Zero at the three compartment sink
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. The cook is handling raw meat then without removing the gloves, washing hands the cook also touches the bread to place the finished product
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Bulk amount of tuna in the walk in cooler
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Lettuce 45-52 stacked, covered, cooled in a reach in cooler at the front counter 9am to 1pm
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
|
5/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. The employee commenced on making a sandwich for a customer after reporting to work and failing to wash his hands, when asked he stated he washed his hands at CVS. The loaf of bread was discarded. Corrective action taken. Employee washed hands at the front counter hand sink **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0
- High Priority - Toxic substance/chemical stored by or with food. Purple type liquid hanging by the oil containers in the rear prep area
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tomato 49 when placed at the front counter prep line to cool from this morning.
|
1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles improperly stored. Cups stored under the hand sink at the front counter
- Basic - Soil residue build-up on nonfood-contact surface. All the coils to every unit were soiled, reach in coolers, walk in cooler etc
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm bucket at the front counter
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Tomatoes 56 and lettuce 51 both in the reach in cooler at the front counter.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey 44. Cold cuts 44. In the walk in cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Lettuce 47. 50. 48. All covered when held in the reach in cooler to ambient cool, items moved to the walk in cooler and are uncovered **Corrected On-Site**
|
9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves. additionally the cardboard had heavy deposits of oil
- Basic - Soil residue build-up on nonfood-contact surface. The soap dispenser in the rear prep area and the hand sink and soap dispenser at the front counter
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Three towels hanging of nails at the front counter
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Water bottle (blue) in the rear prep area
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Meatballs 81 at the steam table. The employee forgot to turn on the steam table. The corrective action used the meatballs were moved to the flat grill for reheating
- High Priority - Employee failed to wash hands before putting on gloves to work with food. At the front counter **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee wiping knives with a soiled towel at the front counter
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Tuna in the walk in cooler
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Temp 96.5 at the sink adjacent the three compartment sink
|
1/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/25/2012 | Routine - Food | Call Back - Complied |
- Violation: 21-16-1 Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm bucket
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. not available on location
- Critical - Violation: 53A-10-2 Food Service Manager not certified after 30 days of employment.
|
9/24/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Food Service Manager not certified after 30 days of employment.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. off by 4 f degrees Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. blocked by large trash can in the rear prep area
- Critical - Manager lacking proof of Food Manager Certification. not available on location
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. sitting on the cutting board Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee in the prep area handled the sanitary bucket then continued to handle food contact equipment without washing hands to break the contamination cycle Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm bucket
|
7/24/2012 | Routine - Food | Warning Issued |
- 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
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 100 ppm three compartment sink
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
|
3/29/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Jersey Mikes Subs, 4004 Goldenrod Rd, Winter Park, FL »