- No Violations Were Observed
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07/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice **Corrected On-Site** **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Raw rice scoop handle in the rice **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Steam table scoops water at 96°. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In chest freezer in kitchen. Multiple instances. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw chicken in 3 compartment sink **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw meat in upright cooler at 50°. Corrective action taken: cook removed meat and began prepping with it to then be cooked **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **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. Kitchen employee preparing orders and ware washing **Warning**
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5/14/2014 | Routine - Food | Warning Issued |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. SERVING SPOONS ON THE LINE
- Basic - Plumbing system in disrepair. MOP SINK DRAIN IS BROKEN
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Without sanitizer
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. CHICKEN SOUP IN THE REACHIN OVER NITE NOW ONLY 53°
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. CHLORINE
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reach in cooler/kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.reach in cooler/kitchen
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).reach in cooler/kitchen
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11/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.kitchen
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.cookline
- Critical - Observed raw animal food stored over ready-to-eat food.pork chops/reach in cooler Corrected On Site.
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food prepared in a private home.food prepared outside /bbq style
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen
- Critical - Observed potentially hazardous food thawed at room temperature.seafood /kitchen Corrected On Site.
- Observed single-service items stored on floor.foam cups/storeroom
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3/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-06-1 In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Violation: 20A-09-1 Chlorine sanitizer not at proper minimum strength for manual warewashing.
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2/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical - Manager lacking proof of Food Manager Certification.
- Observed employee with no hair restraint.
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11/15/2011 | Routine - Food | Warning Issued |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. rice container
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed grease accumulated under cooking equipment.
- Observed improper storage of maintenance tools that interferes with cleaning.
- Critical - Observed potentially hazardous food thawed at room temperature. oxtails, and beef on prep table
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen
- Lights missing the proper shield, sleeve coatings or covers. dinning room
- Light not functioning. dinning 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. Pro
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9/8/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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