- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- 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. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At the front bar.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the end of the cookline **Corrected On-Site**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.....employee bath room.
- Basic - Plumbing system in disrepair.......hand washing sink at cook line.
- High Priority - Dishmachine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....00 ppm at bar.
- High Priority - Live, small flying insects in food preparation area. Kitchen, bar, dishwashing area.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Hot water not provided/shut off at employee handwash sink.....back bar.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink....bar.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Roast chicken in walk in cooler. Marinara sauce, tomato sauce, sweet potato in reach in cooler.
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing......employee bathroom.
- Basic - Bowl or other container with no handle used to dispense food.....pizza flour. **Corrected On-Site**
- Basic - Clean equipment stored on floor......ice bucket. **Corrected On-Site**
- Basic - Food stored in holding unit not covered........ice cream, cake in reach in freezer.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit......spoon in deeper well not running water. **Corrected On-Site**
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity......pizza flour. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. In reach in cooler . Voluntarily discarded . **Corrected On-Site**
- High Priority - Small flying insects in bar area..main bar.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Employee used handwash sink as a dump sink......ice dumped, kitchen .
- Intermediate - Handwash sink used for purposes other than handwashing......stored drink glasses in handwashing sink at main bar. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink......main bar.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine......dishmachine in bars and 3 compartment sink.
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6/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/29/2013 | Food-Licensing Inspection | Call Back - Complied |
- Basic - No handwashing sign provided at a hand sink used by food employees.....cigar bar. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.....bar, kitchen **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......water 45? in reach in cooler server station. **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. ......300 **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler , server station , Cooke line . Must not have stored any potentially hazardous food until maintain at proper temperature . **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. **Warning**
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. **Warning**
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3/28/2013 | Food-Licensing Inspection | Warning Issued |
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