- No Violations Were Observed
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4/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Front prep Reachin cooler ambient air 48° **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons and forks on prep counter **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ambient air 48°: cold smoke salmon 47°, chicken breast 47°, cut tomatoes 47°, butter 47° **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Coffee station Reachin cooler gasket: solid with milk and prep Reachin cooler gasket also soiled with food residue **Warning**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Front prep Reachin cooler **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken soup in Reachin cooler in back storage area **Warning**
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2/27/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/1/2013 | Routine - Food | Call Back - Complied |
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs on counter **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm quat, sanitizer bucket
- Basic - Working containers of food removed from original container not identified by common name.
- 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. Crapes, fruits
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup, mashed potatoes in Reachin cooler
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8/1/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm Must use 3 compartment sink to sanitize dishes.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine and Quat
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. At expresso station
- Critical - No handwashing sign provided at a handsink used by food employees. Hand wash sink in food prep area.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food stored on floor. Bag with onions
- Critical - Observed handwash sink used for purposes other than handwashing. At expresso station, plastic jug
- Critical - Observed uncovered food in holding unit/dry storage area. Bread on shelf in reachin cooler
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. Back door remains open with no screen protection.
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8/3/2012 | Routine - Food | Warning Issued |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.quat sanitizer
- Critical - No handwashing sign provided at a handsink used by food employees.frontline
- 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
- Critical - Observed cloth used as a food-contact surface.lettuce /cookline/prep cooler
- Observed single-service items stored on floor.to go containers/storeroom
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2/2/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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