- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm . service call advised . use 3 compartment sink until repaired .
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 7/21/12.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed nonfood-grade containers used for food storage. plastic grocert sacks - walkin freezer .
- Wet wiping cloth not stored in sanitizing solution between uses. sanitizer bucket not set up.
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5/21/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/27/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. use 3/comp sink to sanitize until repaired.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 9/12/11.
- 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 This violation must be corrected by : 9/12/11.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. cord across floor. trip hazard. in kitchen.
- Observed gaskets/seals on cold holding unit in poor repair. line cooler
- Observed gaskets/seals on cold holding unit in poor repair. line cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked potatoes at 64. on prep table for 1+ hrs.relocated to wic. Corrected On Site.
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7/12/2011 | Routine - Food | Warning Issued |
- Critical - Employees have not received training related to their assigned duties. kitchen employees must be trained in proper cooling procedures.
- No Heimlich maneuver sign posted.
- Critical - No thermometer provided to measure temperature of food product. 0-220.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint. kitchen employees.
- Critical - Observed food being cooled by nonapproved method. observed plastic container full of cooked chicken. covered. at 116. for 1hr in wic. use sheet pan for quick chill. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. container of cooked beans. in wic at 128. for 1hr. use ice bath to quick chill. Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. line cooler is uncovered. food products at 46. for 3hrs. use ice bath until unit is repaired.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. w.I.cooler at 43. temp adjusted. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw chicken stored over sauce in line cooler. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. grill cleaner stored under steam table. Corrected On Site.
- Critical - Observed unlabeled spray bottle. label all spray bottles.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 1 tray of spinich pie on top of grill at 76. for 2+hrs. relocated to w.I.cooler. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked food.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. open bags sugar,flour ect. provide sealed containers.
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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 01B-09-1 Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.sliced gyro meat/cookline
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food.pork/aujus/walk in freezer
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.cookline
- Violation: 25-04-1 Observed single-service items stored on floor.napkins /hallway
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10/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.sliced gyro meat/cookline
- Critical. Observed food stored in ice used for drinks.energy drink/kitchen Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.raw eggs/vegetables/wic#1 Corrected On Site.
- Critical. Observed raw animal food stored over cooked food.pork/aujus/walk in freezer
- Critical. Observed food stored on floor.gyro cones/kitchen Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.cookline
- Observed single-service items stored on floor.napkins /hallway
- Critical. Observed handwash sink used for purposes other than handwashing.kitchen Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.kitchen Corrected On Site.
- 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 This violation must be corrected by : 10/27/10.
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8/27/2010 | Routine - Food | Warning Issued |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. clorine.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen.
- Critical. Electrical outlet missing cover plate. For reporting purposes only. din9ng room.
- 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. complete within 60 days.
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7/30/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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