- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Clean the black substance from the gaskets of the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods, in the walk-in cooler, with the dates they are originally repackaged. **Repeat Violation**
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10/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets. Clean the food crumbs from the refrigerator-door gaskets.
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6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Remove the standing water from the bottom of the reach-in refrigerator.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean crumbs from the inside of the reach-in freezer.
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12/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels, at the Hans-washing sink, in the ladies' restroom.
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7/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the crumbs from the bottom of the pizza-prep refrigerator.
- Observed residue build-up on nonfood-contact surface. Clean the crumbs from the refrigerator-door gaskets.
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wash hands every time you change gloves. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Label the spray bottle of sanitizer with its common name. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label repackaged, refrigerated foods with the date they are originally repackaged.
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8/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees need to wash hands every time they change gloves. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Open containers of creamer need to be labeled with the dates they are openned .
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3/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label packages of open, refrigerated foods (meatballs) with the date that they are opened.
- Observed reach-in cooler gasket torn/in disrepair. Repair the torn gaskets on the pizza-refrigerator doors.
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11/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label the open containers of salad dressing with 7-day-date labels.
- Critical - Working containers of food removed from original container not identified by common name. Label containers of corn starch, oregano, and flour.
- Critical - Working containers of food removed from original container not identified by common name. Label the squesze bottles with the common names of their contents.
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8/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated hamburger must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard, the food item.
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3/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged foods must be labellwd with their common names.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employees must wash hands, and wear disposable-plastic gloves when handling ready-to-eat foods. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. Seal the joint between the three-compartment sink and the countertop.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint the bare-wood shelve in the dry-storage area.
- Critical. Vacuum breaker mising at hose bibb. Install a vacuum breaker at the mop-sink-hose bibb.
- Observed open dumpster lid. Keep dumpster lids closed. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. Obtain Food Manager Certification by 3/06/2011.
- 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. Employees must pass Food Safety Training within 60 days of hiring. Call 866 372 7233 to order workbooks.
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1/6/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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