Jimmy's Purple Haze Pizza, 116 Bartram Oaks Walk #105, St. Johns, FL - Restaurant inspection findings and violations



Business Info

Name: JIMMY'S PURPLE HAZE PIZZA
Type: Permanent Food Service
Address: 116 Bartram Oaks Walk #105, St. Johns, FL 32259
License #: 6501844
Total inspections: 2
Last inspection: 10/29/2014

Restaurant representatives - add corrected or new information about Jimmy's Purple Haze Pizza, 116 Bartram Oaks Walk #105, St. Johns, FL »


Inspection findings

Inspection Date

Type

Disposition

  • Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee open milk in the Reach in cooler by bar not label. Manager put the label on **Warning**
  • Basic - Employee with no hair restraint while engaging in food preparation. 3 employee working in the kitchen, no hair restraint **Repeat Violation** **Warning**
  • Basic - Gaskets with slimy/mold-like build-up. Walk in cooler **Warning**
  • Basic - In-use tongs stored on oven door handle. Cookline, employee moved **Corrected On-Site** **Warning**
  • Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Can not find it, Reach in cooler by stove in ,cookline **Warning**
  • High Priority - Container of medicine improperly stored. Bottle of medicine on the shelf above the Reach in cooler in kitchen, manager moved **Corrected On-Site** **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream open yesterday 52°F Reach in cooler by cookline, manager voluntary discarded **Repeat Violation** **Warning**
  • Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lots of empty book in the office, all the certificates stored at house. Not able to present at the time of inspection **Warning**
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Manager can not find it, provided, manager fill out **Corrected On-Site** **Warning**
10/29/2014Routine - FoodWarning Issued
  • Basic - Bowl or other container with no handle used to dispense food. Portion cups side the seasoning container on the shelf by the back door **Corrected On-Site**
  • Basic - Employee with no hair restraint while engaging in food preparation. Employee work with making pizza
  • Basic - Nonfood-grade bags used in direct contact with food. Black trash bag used for cover the dough in Reach in cooler by pizza oven
  • Basic - Working containers of food removed from original container not identified by common name. Bulk container of yellow powder by the prep table in prep area **Corrected On-Site**
  • High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Heavy cream 49°F Reach in cooler by cookline, manager voluntary discarded **Corrected On-Site**
  • Intermediate - Employee used handwash sink as a dump sink. Red beans inside the Hand Wash Sink by Three Compartment Sink
  • Intermediate - No probe thermometer provided to measure temperature of food products. Received the wrong type of thermometer
  • Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid hang above the prep table in prep area **Corrected On-Site**
6/9/2014Routine - FoodInspection Completed - No Further Action

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