- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup f coffee on back prep table where employee is prepping onions.
- Basic - Floor tiles cracked, broken or in disrepair. Floor at dish machine area and near back door. **Repeat Violation**
- Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms not washed before slicing.
- Basic - Working containers of food removed from original container not identified by common name. Blue liquid,employee states it is degreaser.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching English muffins.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested cookline sanitizer at 300 plus ppm, turned strip black.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated 1 stem for facility ad inspectors. **Repeat Violation**
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09/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Can opener blade not kept sharp - observed metal shavings-appears rusty.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Perfumes on shelf over single service items.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor tiles cracked, broken or in disrepair- under dish machine and at threshold of back door.
- Basic - In-use utensil stored with handle in cut fruit. **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- High Priority - License expired within 30 days after expiration date. License was due on 1/4/2014 and has occurred a $50.00 late fee.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated 2 stems belonging to facility and inspectors unit.
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom-employee restroom in kitchen.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Self-closing device on bathroom door disconnected/broken. KITCHEN AREA RESTROOM.
- Basic - Wall in disrepair. Wall over cook line Handwash sink has large hole in it.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped pot of coffee into sink basin.
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. One cert available for Donna C only. **Warning**. No proof of training for any employee at this time. Facility ordered books 2 days ago and has not received them.
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7/11/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Attached equipment, light shields in kitchen heavily soiled with accumulated dust or other debris. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. several colored cutting boards grooved, pitted and no longer cleanable **Repeat Violation** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook has unrestrained hair. **Repeat Violation** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Two blocks of light colored protein (chicken per operator) thawing on shelf under prep table.
- Basic - Reuse of single-service articles. Pressed egg grate under mixer type piece of equipment. **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Over grill area of cookline. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs then put on gloves without first washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food-cook. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touching toast. **Warning**
- 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. One cert available for Donna C only. **Warning**
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5/9/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dishmachine has no data plate/operating specifications.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength-300 ppm.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled-cook cracked eggs then touched handles of utensils and moved food with same contaminated gloves. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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1/24/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Clean utensils, not stored inverted or in a protected manner, where handles are touched. **Corrected On Site**
- Critical - Establishment operating without a Hotel and Restaurant license. change of ownership.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed moderate soil build up inside ice bin.
- Observed raw whole shell eggs over cooked potatoes in RIC **Corrected On Site**
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12/21/2012 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Joeys Cafe, 6650 S Federal Hwy, Port St Lucie, FL »