- Basic - Bowl or other container with no handle used to dispense food. PLASTIC CUP FOR STEAK.
- Basic - Employee personal items stored in or above a food preparation area. CELL PHONE, SCATE BOARD. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. HAM @ 51°; DICED TOMATOES @ 50°; STEAK @ 46°.
- High Priority - Vacuum breaker missing at hose bibb. MOP SINK.
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. BEEF AND CHICKEN WINGS.
- Intermediate - Reach-in cooler not 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. PIZZA STATION.
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08/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. HAM @ PIZZA STATION COOLER.
- Intermediate - Accumulation of food debris/grease on food-contact surface. CONVEYOR OVEN.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. CHICKEN AND CHICKEN WINGS.
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. COOKED PIZZA.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER.
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous(time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. PORTIONED CHICKEN, BEEF TOPPING.
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Baking tin
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Working containers of food removed from original container not identified by common name. Flour
- Intermediate - Encrusted material on can opener blade.
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/8/2012 | Food-Licensing Inspection | Call Back - Complied |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. throughout establishment
- Critical - Handwashing cleanser lacking at handwashing lavatory. throughout establishment
- Critical - Hot water not provided/shut off at employee hand wash sink. throughout establishment This violation must be corrected by : 11/8/12.
- Critical - No conspicuously located thermometer in holding unit. reach in and walk in cooler
- Critical - No handwashing sign provided at a handsink used by food employees. throughout establishment
- Critical - Observed encrusted material on can opener.
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11/7/2012 | Food-Licensing Inspection | Warning Issued |
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