 |
|
Back to Florida Restaurants, Florida, FL smaller cities, FL small cities, All Cities.
Restaurant: JAZMINE THAI CUISINE
Address: 2629 Thomas Dr, Panama Beach, FL 32408
Type: Permanent Food Service
License #: 1305424
Total inspections: 3
Last inspection: 12/27/2010
Inspection findings | Inspection Date | Type | Disposition |
|---|
- Critical. Parasite Destruction. (A) Except as specified in Paragraph (B) of this section, before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH other than MOLLUSCAN SHELLFISH shall be frozen throughout to a temperature of: (1) -4 degrees Fahrenheit or below for 168 hours (7 days) in a freezer; or (2) -31 degrees Fahrenheit or below for 15 hours in a blast freezer. (B) If the FISH are tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern), the FISH may be served or sold in a raw, raw-marinated, or partially cooked READY-TO-EAT form without freezing as specified under Paragraph (A) of this section.
- Critical. Using a Handwashing Facility. (B) A handwashing facility may not be used for purposes other than handwashing.
- Critical. Using a Handwashing Facility. (B) A handwashing facility may not be used for purposes other than handwashing.
- EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Mechanical Warewashing Equipment, Wash Solution Temperature. (A) The temperature of the wash solution in spray type warewashers that use hot water to SANITIZE may not be less than: (1) For a stationary rack, single temperature machine, 165 degrees Fahrenheit; (2) For a stationary rack, dual temperature machine, 150 degrees Fahrenheit; (3) For a single tank, conveyor, dual temperature machine, 160 degrees Fahrenheit; or (4) For a multitank, conveyor, multitemperature machine, 150 degrees Fahrenheit. (B) The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120 degrees Fahrenheit.
- Critical. Public bathrooms shall be completely enclosed and shall have tight- fitting, self closing doors or, in bathrooms located outside a public food service establishment, have entrances and exits constructed in such a manner as to ensure privacy of occupants. Such doors shall not be left open except during cleaning or maintenance except that this [enclosure] requirement does not apply to a toilet room that is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical. Handwashing Cleanser, Availability. Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
|
12/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented cans in the dry storege room.
- Critical. Working containers of food removed from original container not identified by common name in the walkin cooler.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Observed a plastic bowls inside the sugar container.
- Critical. Observed hand wash sink used for purpose other than washing hands.Observed a plastic bowls inside the handsink in the kitchen area.
- Wet wiping cloth not stored in sanitizing solution between uses on the cook line.
- Critical. No handwashing sign provided at a handsink used by food employees in the waitress station.
- Critical. No handwashing sign provided at a handsink used by food employees in the kitchen area.
- Critical. No handwashing sign provided at a handsink used by food employees in the sushi area.
- Critical. No handwashing sign provided at a handsink used by food employees in the bar area.
- Critical. Observed unlabeled spray bottle in the cook line. l
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.observed extension cord in the kitchen by the steamer.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.Observed on the license 18 seats ,called the office talk with mrs paula she saw there was a problem,will send change record so Tallahassee will mske the changes.
- Carbon dioxide/helium tanks not adequately secured by the post mix.
|
3/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No professional hygiene and/or foodborne illness training provided.
|
12/31/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
|
Back to the top
Create your own business profile on city-data.com. It's completely free!
| Business Search - 14 Million verified businesses
|
Back to Florida Restaurants, Florida, FL smaller cities, FL small cities, All Cities.
Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site. Use at your own risk.
Some parts © 2013 Advameg, Inc.
|
 |
Restaurant representatives - add corrected or new information about Jazmine Thai Cuisine, 2629 Thomas Dr, Panama City Beach, FL »