- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area.
|
10/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.(Big 5)
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
|
3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris accumulated on kitchen floor.under equipment.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Next to handing, hanging from shelf
- Basic - No hot running water at mop sink.
- High Priority - Vacuum breaker missing at hose bibb.
|
3/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area. Cans of sauce
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Next to handing, hanging from shelf
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food not stored at least 6 inches off of the floor. Bottled drinks
- Basic - Large amount of unused equipment/supplies present.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. By prep table
- Basic - No hot running water at mop sink.
- Basic - Soil residue build-up on nonfood-contact surface.three compartment sink.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.between kitchen hands ink and 3 compartment sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Container of medicine improperly stored. Vitamin bottle inside bin with dry food storage.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over cooked noodles
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.6 employees present **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken at 74 f cooked at 800 am
|
1/8/2013 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. TONGS OVER HANDSINK
- Critical - Equipment food-contact surfaces and utensils not sanitized.EMPLOYEE WASHING, RINSING BUT NOT SANITIZING
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - Hotel and Restaurant license not properly displayed.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical - No conspicuously located thermometer in holding unit.AT REACH IN COOLER
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 6 EMPLOYEES CURRENTLY WORKING Repeat Violation.
- No suitable facilities provided to store employee clothing and other possessions. PURSES
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.SHELVING AROUND KITCHEN
- Critical - Observed container of medicine improperly stored. vitamins stored inside reach in cooler Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.WAREWASHING PROCEDURE
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food stored on floor. BOTTLED DRINKS
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARD AND SPATULA
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER RAW STEAK
- Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. OX TAIL AT WALK IN COOLER Repeat Violation. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. GAP UNDERNEATH BACK DOOR
- Critical - Person in charge unable to answer basic Food Code questions.
- Plumbing system in disrepair.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. SHELVES IN WALK IN COOLER HEAVILY RUSTED
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. MOPSINK
- Critical - Water pressure lacking at fixtures that require the use of water.AT MOPSINK
- Critical - Working containers of food removed from original container not identified by common name.
|
8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Working containers of food removed from original container not identified by common name.
|
3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- Observed attached equipment soiled with accumulated dust. HOOD SYSTEM
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
|
9/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed wall soiled with accumulated dust.above bathroom
- observed soiled light covers.
|
6/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed wall soiled with accumulated dust.
|
1/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 42-11-1 Observed unnecessary items on the premise. Repeat Violation.
|
10/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.dry goods
- Critical. Observed uncovered food in holding unit/dry storage area.onions
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Observed unlabeled spray bottle.
- Observed unnecessary items on the premise. Repeat Violation.
- 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. ALL TRAINING CERTIFICATES EXPIRES IN 3/2010 This violation must be corrected by : 10-06-2010 .
|
8/6/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed unnecessary items on the premise.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
|
12/14/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food container not properly labeled.cheese
- Critical. Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area.white cooler, operator instructed to lock it
- Critical. Observed raw animal food stored over ready-to-eat food.walkin
- Critical. Observed raw animal food stored over cooked food.walkin
- Critical. Observed food stored on floor.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed improper use of detergent-sanitizer when there is no distinct water rinse.utensils sparayed with bleach after being washed Corrected On Site.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.utensils being washes in to compartment sink with no rinse water or sanitation
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Floors not maintained smooth and durable.
- Observed wall in disrepair.by 3compartment sink
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Critical. Observed expired Food Manager Certification.
|
7/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/2/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Jamaica Kitchen, 8736 Sw 72 St, Miami, FL »