- Basic - Waste line missing at soda gun holster. Oyster side of bar
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Snow crab chowder 48-49°3/4/14, clam chowder 48-52° made 3/5/14
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Snow crab chowder 48-49°, broccoli soup 48-52°
- 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. Bar glass washer 0ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Snow crab chowder 48-49°, broccoli soup 48-52°
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. South side of main bar
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3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in sanitizer between uses. Tongs cookline
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Corrected On-Site**
- Basic - Reuse of single-service articles. Plastic Dressing cupTempura
- Basic - Waste line missing at soda gun holster. Service bar
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Kitchen cookline **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Sushi Reachin cooler **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice no written paln.
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9/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cookline Reachin cooler **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Dish room area **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Oyster bar hand sink **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Reachin cooler next to shuck oyster station **Corrected On-Site**
- Basic - Waste line missing at soda gun holster. Dish machine next bar
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Sushi bar hand wash sink
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5/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/18/2013 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Glass dishwasher at bar **Warning**
- Critical - License expired within 30 days after expiration date. **Warning**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Over reachin cooler **Warning**
- Critical - Observed buildup of slime in the interior of ice machine. **Warning**
- Critical - Observed cloth used as a food-contact surface. **Warning**
- Critical - Observed soiled reach-in cooler gaskets. Raw bar service reachin **Warning**
- Critical - Observed uncovered food in holding unit/dry storage area. Sushi reachin cooler **Warning**
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12/17/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lobster bisque
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Quat
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Spoon at hand wash in bar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 56-60f
- Critical - Observed raw animal food stored over cooked food. Eggs over ready to eat Corrected On Site.
- Critical - Observed small flying insects in bar area.
- Critical - Observed soiled reach-in cooler gaskets. Bar reachin
- Observed utensils stored in crevices between equipment. Knives Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No handwashing sign provided at a handsink used by food employees. front line.
- Critical - No handwashing sign provided at a handsink used by food employees. men's restroom and women's restroom .
- Critical - No oyster warning sign with required language provided.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting fruit. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. flour/bread crumb bins.
- Critical - Observed live flies in kitchen.
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5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Observed ice scoop with handle in contact with ice. ice bin.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice/bread crumbs bins. Corrected On Site.
- Observed single-service articles stored without protection from contamination. unwrapped straws - bar area.
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. blocked by food container. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. rear sink.
- Critical - No conspicuously located thermometer in holding unit. line coolers
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food stored in ice used for drinks. cut lemons Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked potatoes at 71. on shelf near stove at 71. for 1+hrs. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. shiela shine on shelf near steam table Corrected On Site.
- Observed utensils stored in crevices between equipment. knifes Corrected On Site.
- Critical - Water pressure lacking at fixtures that require the use of water. bar hot water at 97. should be 100+.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/4/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. sushi bar.
- Critical - No handwashing sign provided at a handsink used by food employees. all kitchen, bar hand sinks.
- Critical - No oyster warning sign with required language provided. provided. info
- 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. complete training within 60 days.
- Nonfood-contact equipment not designed and constructed in a durable manner. seal 3/comp sink to wall.
- Observed leaking pipe at plumbing fixture. front glass washer.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. provided info.
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3/4/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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