- 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. / over prep table / **Corrected On-Site**
- Basic - Employee wearing soiled apron.
- Basic - Food stored on walk in cooler floor / a case of vegetables / **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. / front counter.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. / took gloves off and washed hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / tuna salad, chicken salad 51F / overnight in front display case cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. / tuna salad, chicken salad 51F / front display case cooler.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. / kitchen hand sink / battery out.
- Intermediate - Spray bottle containing toxic substance not labeled. / clear liquid bottle on prep table / **Corrected On-Site**
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08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Beef roast in walk in cooler temped 117°f at the center. Operator stated that product had been cooling since approximately 2:40 pm. Product was temped at approximatley 3:41pm at the center. Product was tightly wrapped with plastic. Second temperature of product was taken at 4:13pm, in walk in cooler, in center of the roast. Temped 107°f. Corrective action: operator uncovered product for rapid cooling. Inspector also recommended ice bath.
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
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1/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / **Corrected On-Site** **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. / salt container. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / top shelf above the grill. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. / blocked by speedy rack / **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. / used to rinse cut lettuce. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / kitchen. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. / all employees certificates are copies, no originals available. **Warning**
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10/29/2013 | Routine - Food | Warning Issued |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Kitchen **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 42-46
- High Priority - Toxic substance/chemical improperly stored. Chemicals on hand sink edge **Corrected On-Site**
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6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with ineffective hair restraint while engaging in food preparation.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Back line
- Basic - Wiping cloth/towel used under cutting board. Frontline
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rare roast cooling 3 hours at 90F.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spatulas food contact area not immersed in water.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Soft cheese, right make line cooler 46
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
- Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool. Roast beef 90 cooling for 3 hours per operator in too large amount in walk in cooler. Reduced size and placed into walk in freezer for quick cooling to 41 within 3 more hours
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Preparation and Warewashing areas
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material/rust on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Swiss cheese 45F in right makeline cooler. Advised to use metal pans for better temperature control
- Critical - Right makeline cooler incapable of maintaining potentially hazardous food at proper temperatures. Right makeline cooler food temperature 42-45F. Advised to lower temperature to 41F or colder. Alternate refrigertation available
- Wet wiping cloth not stored in sanitizing solution between uses. Makeline
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Warewashing, blocked by vacuum cleaner. Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment licensed 4-29-12.
- Observed single-service articles improperly stored below frontline handsink
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Tested 400 ppm, manufacturers recommendation 200 ppm
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5/17/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Train all food handlers within 60 days of hire.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. For rare roast beef.
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4/27/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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