- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.reach in cooler#1/kitchen **Warning**
- Intermediate - Encrusted, soiled material on slicer.kitchen **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kitchen **Warning**
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6/11/2014 | Routine - Food | Call Back - Complied |
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.reach in cooler#1/kitchen **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.frontline **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.raw eggs/reach in cooler#1/kitchen **Corrected On-Site** **Warning**
- Intermediate - Encrusted, soiled material on slicer.kitchen **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.kitchen **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kitchen **Warning**
- 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. **Warning**
- Intermediate - No soap provided at handwash sink.employee restroom **Corrected On-Site** **Warning**
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4/9/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.chicken/kitchen **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.prep area **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.frontline
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.frontline **Corrected On-Site**
- 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. **Warning**
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10/4/2013 | Routine - Food | Warning Issued |
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Nonfood-grade basting brush used in food.
- 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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5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. towel.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. sanitizer bucket not set up. Corrected On Site.
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11/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification. have 60 days to complete .
- 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. have 60 days from date of hire to complete employee training .
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3/6/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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