- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ckd chicken breast
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. meatballs reheating 30 min in steamer measured at 86 degr F. water temp in steamer well measured at 163 degr F
- Critical. Observed food being cooled by nonapproved method. stock pot of ckd onions covered during cooling process Corrected On Site. lid removed to ensure cooling within proper parameters
- Observed worn cardboard used as shelf cover.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of debris on condiment dispensing nozzles.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. ice scoop on top of machine
- Critical. No handwashing sign provided at a handsink used by food employees. dishwashing /prep area
- Critical. Hand wash sink lacking proper hand drying provisions. dishwashing /prep area
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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01/07/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ckd rice not date marked
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. tongs stored in water measuring 77 degr F
- Observed ripped/worn tin foil used as shelf cover. multiple locations
- Wet wiping cloth not stored in sanitizing solution between uses. cook's line
- Critical. Observed encrusted, soiled material on slicer. to be cleaned & sanitized within 4 hours of use
- Critical. Observed buildup of slime on condiment dispensing nozzles.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. No Certified Food Manager for establishment. scheduled for class in Sept This violation must be corrected by : 11/13/10 .
- 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. scheduled for Sept This violation must be corrected by : 11/13/10 .
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09/13/2010 | Routine - Food | Warning Issued |
- Critical. Original container: properly labeled, date marking
- Critical. Hot food at proper temperatures
- Critical. Foods handled with minimum contact
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Wiping cloths clean, used properly, stored
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Food management certification valid
- Critical. Employee training validation
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6/15/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation.
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4/6/2010 | Routine - Food | Warning Issued |
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