- Basic - Cleaned and sanitized equipment or utensils not properly stored. Beverage glasses in bar area are stored on a cloth napkin.
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on clean dish storage rack.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook prep area and on top of dish machine
- 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. Sugar in wait area.
- Basic - Single-service articles improperly stored. Table paper stored on the floor in the dry storage area.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Taso Gravy dated 8/4, cooked shrimp dated 8/1, vegi lasagna dated 7/30.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Dish soap on top of dish machine
- Intermediate - Cutting board(s) stained/soiled. Cutting boards on clean dish storage rack.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Randy: employee 2 and 1/2 months does not have employee food safety training certificate.
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08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on fire supression pipes between uses. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Near back door
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5/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Sugar
- Basic - Clean glasses not inverted or in a protected manner. Beverage glasses preset on tables.
- Basic - Employee eating in a food preparation or other restricted area. Wait area
- Basic - Equipment in poor repair. Condensation buildup in the bottom of reach in cooler across from gas stove
- Basic - In-use tongs stored on fire supression pipes between uses. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Sugar **Repeat Violation**
- 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. Employee making a salad.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line Reach in coolers: salsa 48°, saurket 47°, tempa 52°, corned beef 54°, Pizza Make Cooler: pasta salad 51°, corrective action- iced down all TCS items in unit.
- High Priority - Raw animal food stored over ready-to-eat food. Walk in Freezer: Ground beef over shrimp stock soup
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing.pot inside hand wash sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Pizza prep area **Repeat Violation**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Near back door
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3/18/2014 | Routine - Food | Warning Issued |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cut board in kitchen.
- Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. Blade for food procesor
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Soap missing at several sink Paper towels at several
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12/30/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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