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Restaurant: LINDA JEAN JULES
Address: 6820 Ne 2 Ave, Miami, FL 33138
Type: Permanent Food Service
License #: 2327654
Total inspections: 7
Last inspection: 07/23/2010
Inspection findings | Inspection Date | Type | Disposition |
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- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in unit.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. reach in unit.
- Critical. Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. new owner in place. needs change of owner protocol .
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53B-08-1 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
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07/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in unit.
- Critical. No conspicuously located thermometer in holding unit. reach in unit.
- Critical. Observed uncovered food in holding unit/dry storage area. reach in unit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Faucet/handle missing at plumbing fixture. handwashing sink.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed unnecessary items on the premise. back room.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Observed incorrect information on Hotel and Restaurant license. new owner in place. needs change of owner protocol .
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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07/19/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meat.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area. reach in unit.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Critical. Observed empolyee wash hands with no hot water.
- Critical. Observed employee wash hands with no soap.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Equipment and utensils not properly air-dried. Pots and pans left in the 3comp sink.
- Faucet/handle missing at plumbing fixture. handwashing sink in kitchen area.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Garbage storage area insufficient in capacity.
- Observed garbage on the ground and/or pad around dumpster.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed unnecessary items on the premise. back room. Recycling containers.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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1/12/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-06-1 Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53B-08-1 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
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8/3/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Observed uncovered food in holding unit/dry storage area. reach in units .
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed nonfood-grade containers used for food storage. supermarket plastic bags.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed floor area(s) covered with standing water. back room.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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7/27/2009 | Routine - Food | Warning Issued |
| No report available. | 12/22/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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