- Basic - 4-603.15(A)old labels stuck to clean containers **Warning**
- Basic - All Cutting board has heavy cut marks and is no longer cleanable. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured./ bar area **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Interior and exterior of microwave heavily soiled with encrusted food debris. **Warning**
- Basic - Interior of microwave in disrepair the interior is rusted/ torn-pieces hanging **Warning**
- Basic - Moderate Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./ o ppm chlorine in the cooks line wiping cloth bucket **Warning**
- Basic - Worn, cement floor dishmachine area not smooth or easily cleanable **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit./ cut lettuce at 45 degrees f **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit./ diced tomatoes at 44 degrees f **Warning**
- High Priority - Employee dried hands on clothes/apron/ towel after washing. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.chlorine in the server station towel bucket **Warning**
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ cooks line and server station*Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling./ kidney beans **Warning**
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9/6/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/18/2013 | Routine - Food | Admin. Complaint Callback Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.all the cooked meat in the up right hot hold cabinet The cook reheated all the food in the smoker/cooker to above 165 during the inspection **Warning**the hot hold beef and pork in the up right hot hold unit is at 78? to 102? with no time as a control in place. A stop sale is being issued and an administrative complaint is being recommended.
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. The pinko hot hold unit is not operating as designed . Hold food at 96 **Warning**the unit was repaired per the owner but is not working at this time an administrative complaint is being recommended.
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4/4/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Soiled reach-in cooler gaskets.all observed **Warning**
- High Priority - Live flies in kitchen. Observed 2 **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.all the cooked meat in the up right hot hold cabinet The cook reheated all the food in the smoker/cooker to above 165? during the inspection **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. An ash try is in the dish room hand wash sink **Warning**
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. The pinko hot hold unit is not operating as designed . Hold food at 96 ? **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.small reach in on the cook line **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in the dish room **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.there is not a paper towel dispenser at the server hand wash sink **Warning**
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1/24/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.at the hws near the to go services area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed handwash sink used for purposes other than handwashing.dishroom hws had pans in it Corrected On Site. Repeat Violation.
- Critical - Observed live flies in kitchen.2 in the kitchen
- Observed open dumpster lid.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.the food in the panko hot hold box is at 129 df , box hearted up to 135 df Corrected On Site.
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53B-08-1 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. on a warning from a previous inspection
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2/13/2012 | Routine - Food | Call Back - Extension given, pending |
- 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. on a warning from a previous inspection
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1/26/2012 | Complaint Full | Inspection Completed - No Further Action |
- Dumpster not on proper pad.the cardboard dumpster and oil recovery containeri are on the grass
- Critical - Hand wash sink lacking proper hand drying provisions.at the dishroom handwash sink
- 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 : 2-10-2012.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor.in buckets
- Critical - Observed handwash sink used for purposes other than handwashing.dishroom
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. server used a foil pan to get ice
- Critical - Observed raw animal food stored over cooked food.raw chicken over rte in the walk in cooler
- Critical - Vacuum breaker mising at hose bibb.on the 'y' connection at the mop sink
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1/6/2012 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- No Heimlich maneuver sign posted.
- 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. Provide proof of completed training within 60 days of hiring.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Around chase pipe for refrigeration unit on outside of building.
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8/12/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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