- Basic - Equipment in poor repair. Reach in cooler in prep area near back storage door.
- Basic - Food stored on floor. Avocado **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Back storage room
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Operator unable to provide documentation for source of fish. King Fish
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato sauce 50°F thrown away. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Women's Restroom **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. 3 compartment sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Reach in cooler near back door and back storage areas.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. In prep area. Closer to back door.
- Basic - Open dumpster lid. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Men's restroom **Corrected On-Site**
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. Hand wash sink next to 3 compartment sink.
- Basic - Missing drain plug at dumpster.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Screen in door torn/in poor repair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - High Priority - Dead roaches on premises. 15 **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- 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.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Eggs next to lettuce.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over cheese.
- High Priority - Roach excrement and/or droppings present. **Corrected On-Site**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.
- 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 and pork.
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door, exhaust window screens
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All .
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6/7/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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