Jerry And Joes Pizza, 9873 Sw 184 St, Miami, FL - Restaurant inspection findings and violations

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Business Info

Name: JERRY AND JOES PIZZA
Type: Permanent Food Service
Address: 9873 Sw 184 St, Miami, FL 33157
License #: 2328818
Total inspections: 16
Last inspection: 08/25/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Food stored on floor. Flour bag in kitchen floor.
  • Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink.
  • High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Pizza cheese pie 97°f.
  • Intermediate - Accumulation of encrusted food debris on/around mixer head.
  • 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.
  • Intermediate - Encrusted, soiled material on slicer.
  • Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Reach in cooler door handle.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For pizza pie sold by slices.
  • Intermediate - Soil residue in food storage containers.
08/25/2014Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
4/3/2014Routine - FoodCall Back - Complied
  • Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
  • Basic - Working containers of food removed from original container not identified by common name. **Warning**
  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
  • Intermediate - Employee rinsed utensil in handwash sink. **Warning**
  • Intermediate - Handwash sink not accessible for employee use at all times. **Warning**
  • Intermediate - Handwash sink used for purposes other than handwashing. **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. **Corrected On-Site** **Warning**
  • Intermediate - No probe thermometer provided to measure temperature of food products. **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**
12/27/2013Routine - FoodWarning Issued
  • Basic - Accumulation of food debris/soil residue on handwash sink.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
7/3/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Reach-in cooler gasket torn/in disrepair.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 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.
  • Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
4/19/2013Complaint FullInspection Completed - No Further Action
  • Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
  • 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.
  • Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
  • Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
  • Intermediate - No soap provided at handwash sink.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
1/15/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
  • Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical - No handwashing sign provided at a handsink used by food employees.
  • Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
  • Observed gaskets/seals on cold holding unit in poor repair.
  • Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
  • Critical - Observed soiled reach-in cooler gaskets.
  • Critical - Observed soiled reach-in cooler gaskets.
8/9/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Establishment operating without a current Hotel and Restaurant license.
  • Critical - Hand wash sink lacking proper hand drying provisions.
  • Critical - Handwashing cleanser lacking at handwashing lavatory.
  • Critical - No handwashing sign provided at a handsink used by food employees.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
  • Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Repeat Violation.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Wet mop not hung to dry.
1/25/2012Routine - FoodAdministrative complaint recommended
  • Floors not maintained smooth and durable.
  • Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
  • Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. asked employee and she said that the in-use cutting board has not been cleaned since 5 am.
  • Critical - Hand wash sink lacking proper hand drying provisions.
  • Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
  • Critical - Handwashing cleanser lacking at handwashing lavatory.
  • Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pastry warmer. Repeat Violation.
  • Critical - Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.
  • Critical - Manager lacking proof of Food Manager Certification. Manager not present at the time of inspection.
  • Critical - No handwashing sign provided at a handsink used by food employees.
  • Critical - No proof of required employee training provided. Information on file, manager not present at the time of inspection
  • Critical - Observed 3 dead roaches on premises.
  • Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  • Observed floor and wall junctures not coved. back area.
  • Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  • Critical - Observed food warmer surfaces encrusted with grease and/or soil deposits.
  • Critical - Observed handwash sink used for purposes other than handwashing.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Critical - Observed potentially hazardous food thawed at room temperature.
  • Critical - Observed soil residue in storage containers.
  • Critical - Observed the use of an unclean thermometer. thermometer inside food warmer
  • Observed wall in disrepair. by water heater.
  • Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. eggs 108 degrees, pastry 110 degrees at food warmer. Repeat Violation.
8/8/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
  • No copy of latest inspection report.
  • Critical - Observed buildup of soiled material on mixer head.
  • Observed cooler gasket torn/in disrepair.
  • Observed employee with no hair restraint.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving around
  • 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.
  • Critical - Observed interior of microwave soiled.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
  • Critical - Observed soil residue in storage containers.
  • Critical - Observed soil residue in storage containers.
  • Critical - Observed the use of an unclean thermometer.
  • Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.pizza pies
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.pizza pies
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Unwrapped single-service utensils not presented so that only the handles are touched.
  • Wet mop not hung to dry.
  • Wet wiping cloth not stored in sanitizing solution between uses.
5/17/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
  • Critical. Working containers of food removed from original container not identified by common name.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pizza pies and garlic and oil mix
  • Observed employee with no hair restraint.
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed the use of an unclean thermometer.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed buildup of soiled material on mixer head.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving around
  • Critical. No handwashing sign provided at a handsink used by food employees.
  • Observed dusty ceiling tiles and/or air conditioning vent covers.
  • Critical. Observed unlabeled spray bottle.
  • Wet mop not hung to dry.
  • Observed unnecessary items on the premise.
  • Critical. Observed expired Food Manager Certification.
9/22/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.garlic and oil mix
  • Violation: 13-03-1 Observed employee with no hair restraint.
3/17/2010Routine - FoodCall Back - Complied
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
  • Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.pizza pies ,
  • Critical. Working containers of food removed from original container not identified by common name.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.garlic and oil mix
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.pizza pies
  • Critical. Observed raw animal food stored over ready-to-eat food.eggs
  • Critical. Observed food stored on floor.
  • Critical. Observed uncovered food in holding unit/dry storage area.cheese inside freezer
  • 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.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Observed employee with no hair restraint.
  • Observed a nonfood-grade basting brush used in food.
  • Critical. Observed the use of an unclean thermometer.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed soil residue in storage containers.
  • Critical. Observed encrusted, soiled material on slicer.
  • Critical. Observed buildup of soiled material on mixer head.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.someareas around kitchen
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Critical. Observed handwash sink used for purposes other than handwashing.
  • Observed wall soiled with accumulated food debris.
  • Lights missing the proper shield, sleeve coatings or covers.
  • Wet mop not hung to dry.
  • 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. Pro
1/14/2010Routine - FoodWarning Issued
  • Critical. Working containers of food removed from original container not identified by common name.
  • Critical. No thermometer provided to measure temperature of food product.
  • Critical. Observed torn packages/bags of food exposing the contents to contamination.
  • Critical. Observed food stored on floor.
  • 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.
  • Observed employee with no hair restraint.
  • Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
  • Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.prep area
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelves around kitchen
  • Lights missing the proper shield, sleeve coatings or covers.
  • Wet mop not hung to dry.
  • Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
  • 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. Pro expired
7/8/2009Routine - FoodInspection Completed - No Further Action
No report available. 2/26/2009Routine - FoodAdministrative complaint recommended
No report available. 9/22/2008Routine - FoodInspection Completed - No Further Action

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