- Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice scoop no placed in an underlined surface that can be cleaned on a daily base. Placed over trash bag covering some equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Kitchen and food preparation.
- Basic - Floors not constructed to be easily cleanable. Kitchen areas.
- Basic - Floors not maintained smooth and durable. Kitchen areas.
- Basic - In-use knife/knives stored in crack between equipment and wall. Knives at dish washing area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By cook line.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At cook line . Knives and scoop inside , closed water.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Inside walk in cooler. Placed over foods. Water bottles.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Admin Complaint** **Repeat Violation**
- Basic - Wall in disrepair. In kitchen areas.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chili with meat 64°f at hot holding. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. Diet Coke dented cans inside walk in cooler. Discarded at once.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili with meat placed a hot holding cold. Chili/w meat 64°f at hot holding. Must reheat at stove to 165°f before placing inside hot holding.
- Intermediate - Cutting board(s) stained/soiled. By food preparation areas.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Manager lacking proof of food manager certification. No original certification , copy has not security marks / paper. General Manager unable to provided any of the 2 originals.
- Intermediate - No currently certified food service manager on duty with employees engaged in food preparation/handling.
- 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. Unable to provided prof of training for employees today. **Admin Complaint** **Repeat Violation**
- 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. Cited on August and October 10 2013. **Admin Complaint** **Repeat Violation**
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11/12/2013 | Complaint Full | Administrative complaint recommended |
- Basic - Floors not maintained smooth and durable. Bach preparation area. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted and soiled with grease and food debris (surface). **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. **Warning** During Call Back Inspection unable to view Employee Training for Food Handling.
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10/16/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- 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. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup next to bread buns. **Warning**
- Basic - Floors not maintained smooth and durable. Bach preparation area. **Warning**
- Basic - Hole in wall. By kitchen side exit. **Warning**
- Basic - In-use utensil not used with moist food stored in running water. Closed when checked. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted and soiled with grease and food debris (surface). **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Used for front counter. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook preparing whipped cream at back engaged in cooking no hand wash. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili with meat 58f degrees. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chili with meat (58f degrees.) **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Manager lacking proof of food manager certification. Manager unable to provided Food Manager Certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter no paper towels. **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. **Warning**
- Intermediate - Soda gun soiled. Front counter. **Warning**
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8/5/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, grease, dust or dirt on nonfood-contact surface. Cooking equipment.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Cooking and dish washing areas.
- Basic - Equipment in poor repair. RI freezer not at freezing temp. In use as a cooler. Front line.
- Basic - Floor area(s) covered with standing water. Back by ice machine.
- Basic - Floors not maintained smooth and durable. Entrance to back area by ice machine.
- Basic - Grease accumulated on kitchen floor.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers. **Corrected On-Site** **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
- Basic - Plumbing system in disrepair. Hand sink clogged, cooking area.
- High Priority - Live flies in the dining area.
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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Back **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Toilet not flushing/functioning properly. Men's bathroom.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prep area. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on soda guns at bar/serving area.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. RI freezer at cooking area. Empty, service called.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Women's bathroom.
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. BACK
- Critical - Cold water not provided/shut off at employee handwash sink. FRONT PREP AREA
- Critical - Hand wash sinks lacking proper hand drying provisions.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed soda gun at bar in contact with ice to be served to the public.
- Wet mop not hung to dry. BACK
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9/24/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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