- No Violations Were Observed
|
08/15/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Toilet in employee bathroom **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1 live in sauce pot, 1 live in floor drain, 10 live in dish area on the floor, 2 live on dough machine, 1 live in slicer blade box,1 on wall by walk in live, 1 live in the dining room **Warning**as of 7-30 found 3 live behind fire extinguisher next to fryer, 2 live by printer on pass through in kitchen 2 live under pizza box in kitchen 3 live under shelving above mixer. Operator killed and clean. As of 7-31-14 No live activity at this time.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli met ends **Warning**
|
07/31/2014 | Complaint Full | Emergency Order Callback Time Extension |
- Basic - Attached equipment soiled with accumulated grease. Floor drains **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Toilet in employee bathroom **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1 live in sauce pot, 1 live in floor drain, 10 live in dish area on the floor, 2 live on dough machine, 1 live in slicer blade box,1 on wall by walk in live, 1 live in the dining room **Warning**as of 7-30 found 3 live behind fire extinguisher next to fryer, 2 live by printer on pass through in kitchen 2 live under pizza box in kitchen 3 live under shelving above mixer. Operator killed and clean
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli met ends **Warning**
|
07/30/2014 | Complaint Full | Emergency Order Callback Not Complied |
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 3 dead roaches behind ice bin in the kitchen, 1 dead roach on fryer. Corrected on site. 4 dead roaches on top of dishwasher a, 2 dead roaches on floor behind fryer, 4 dead in server station on the floor, 3 dead in employee bathroom on the floor, 1 dead in light shield employee bathroom, 1 dead in pizza area on the floord **Warning**
- Basic - Attached equipment soiled with accumulated grease. Floor drains **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Toilet in employee bathroom **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Pizza boxes on the floor in hallway **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1 live in sauce pot, 1 live in floor drain, 10 live in dish area on the floor, 2 live on dough machine, 1 live in slicer blade box,1 on wall by walk in live, 1 live in the dining room **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli met ends **Warning**
|
07/29/2014 | Complaint Full | Emergency order recommended |
- Basic - Single-service articles improperly stored. Wrapped single serve items in the employee bathroom
- High Priority - Displayed food not properly protected from contamination. The squeeze bottles are in water condensate in the bottom of the cooler **Corrected On-Site**
- Intermediate - Accumulation of water on the cooler bottom on the line. Smallprep box
- Intermediate - Handwash sink used for purposes other than handwashing. Shrimp in a bag in the handink **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. South end handsink on the line
- Intermediate - The can opener is peeling metal
|
6/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - In-use tongs stored on oven door handle.
- Basic - Plumbing system in disrepair. Handles removed from sprayer
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta 48f in prep box, Pasta iced while on site
- Intermediate - Handwash sink used for purposes other than handwashing. Red sanitizer bucket is in handsink
- 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. Tim
- Intermediate - Spray bottle containing toxic substance not labeled. Windex at server a rea
|
2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor.The salt container is being used as a door stop
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.There is a paper cup in the sugar bin
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.The pasta has a scoop without a handle in it
- Basic - Single-service articles not stored inverted or protected from contamination.The pizza boxes are in the hall by the south door
- Basic - Soil residue build-up on nonfood-contact surface.The floor drains have slight buildup under the 3 bin sink
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940a N. Monroe St., Tallahassee, FL 32399-0783. Paid while on site
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Pasta 53f. Corrected on site iced while on site
- High Priority - Toxic substance/chemical stored by or with food.Sterno is located on the food shelf and above other food items by mixer
- Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Handout given
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Dish area
- 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. 2 new employees
|
7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored.tongs on oven handle
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.bread crumbs have a to go cup in it
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Live flies in kitchen.2 live flies. Corrected on site
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pizza 81f
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Corrected on site
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.observedraw squid over beef. Freezer has open containers in it
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.observed burn ointment by utensils
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.deli meat ends in walk in
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.black nail polish on server
- Intermediate - Encrusted material on can opener blade.
- 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. New employees only. No existing old employees
|
5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.service area
- Basic - Clean knives/utensils stored in crevices between equipment.pizza line
- Basic - Leaking pipe at plumbing fixture.walk in
- Basic - Nonfood-contact equipment in poor repair.chairs at bar are peeling and fabric is toen
- Basic - Plumbing system in disrepair. Coffee machine draining into a bucket
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.to go items are in non cleanable cloth bins
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.fresh garlic and oil 63f
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Intermediate - Handwash sink used for purposes other than hand-washing, bucket in bare handsink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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.
|
1/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.glasses are in spash range of handsink
- Food-contact surface not smooth and easily cleanable.Brick oven not smooth and easily cleanable. Seal with fire retardant sealer approved by fire authority and save receipt
- Critical - Hand wash sink lacking proper hand drying provisions.bar Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.soap
- Lights missing the proper shield, sleeve coatings or covers.heat lamps-provide documentation
- Critical - No ground fault interruption protection on electrical outlet located within six feet of a water source. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees.bar
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.shelf for oil
- Observed hole in ceiling.holes where piping enter
- Observed hole in wall.small holes in wall
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food.unwashed veg over rte meats in walk
|
8/27/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Janna Marias, 1906 Hwy A1a, Indian Harbour Beach, FL »