- No Violations Were Observed
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6/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Open dumpster lid.
- Basic - Reach-in-freezer soiled with encrusted food debris.
- Basic - Working containers of food removed from original container not identified by common name. Salt.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 45° 46° in reach-in cooler. Removed for reheat/hot hold.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cut tomato, cut leafy green from prep in reach-in cooler not maintaining non time/temperature control for safety foods at 41° or less. Removed to another cooler.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has books for training, post-conf callback not scheduled yet from former admin. Complaint, no warning issued at this time for employee training.
- Intermediate - Refrigerator 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. 2 dr reach-in cooler in prep area. Owner is going to move time/temperature control for safety foods to another reach-in cooler holding at 37-38°.
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5/12/2014 | 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. Raw chicken at 50 in bottom reach-in cooler, being removed to cook. Cut tomato 47 in top salad reach-in cooler. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** at callback, cut tomato, cut leafy green, peppers, carrots onions in salad cooler at 62°, ambient cooler temp 58°. Cut tomato, cut leafy green were just prepared 15 minutes prior, were moved to another cooler to chill, store.
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2/18/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 50° in bottom reach-in cooler, being removed to cook. Cut tomato 47° in top salad reach-in cooler. **Warning**
- High Priority - Raw animal food stored over cooked food. Chicken over pasta in white reach-in cooler. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site** **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, cooked potatoes, cooked beef and chicken. **Warning**
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12/11/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Ice scoop.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Male restroom used by employees.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ribs, chicken 44-45°
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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6/19/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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