- High Priority - Employee failed to wash hands before putting on gloves to work with food. Sandwich maker.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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6/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored between equipment. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced Ham on top of wrapped Ham in flip top cooler at 50°F. Placed sliced Ham in side holding unit and unwrapped the remaining ham at 38°F. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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12/12/2013 | Routine - Food | Warning Issued |
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. To strong **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.deli Meats stacked to high with papers in between reaching over 50°F. Stacks were lowered until temperature of the meat was 41°F or less. **Corrected On-Site**
- 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.
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. To strong over 200ppm. Reset the sanitizer sink to proper level of 50 ppm. **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit.Stacked to high in Flip top cooler at 50°F.removed the top and cooled to 41°F in reach in cooler. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.cleaning solution in storage area. **Corrected On-Site**
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.Gap at top of exterior door.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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.
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1/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification. Must provide proof within 30 days/next inspection.
- Critical - No conspicuously located thermometer in holding unit.All reach in coolers.
- Critical - No handwashing sign provided at a handsink used by food employees.All handwash sinks.
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9/19/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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