- No Violations Were Observed
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09/19/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Required employee training expired 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**
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07/18/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. RIC across from wok **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed cooked pork 45° F, cooked chicken 45° F, baby corn 45° F in RIC with ambient temp of 45° F across from wok **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed food in nonfood grade containers in WIC **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked rice 80° F at room temp for approximately 1 1/2 hours using TPHC with no time mark or paperwork. **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Magazine stored in handwash in back by three comp sink **Warning**
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No soap provided at handwash sink. At handwash by three comp sink **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed cooked chicken 100° F, rice 130° F, dumplings 90° F, and cooked noodles 91° F left at room temp to cool corrective action taken food placed in WIC **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed stem thermometer off by 5° F **Warning**
- 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. Observed cooked pork 45° F, cooked chicken 45° F, baby corn 45° F in RIC with ambient temp of 45° F across from wok **Warning**
- Intermediate - Required employee training expired 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**
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07/17/2014 | Routine - Food | Warning Issued |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. On cookline
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed food stored in thank you bags in WIC
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sani bucket 0 ppm chlorine **Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Cooked rice on cookline counter at 100° F corrective action take, gave time as a public health control forms and time marked.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over washed green onions and onions in WIC **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. By three comp sink
- 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. By three comp
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Jackie's Chinese Restaurant, 1089 N Collier Blvd Ste 425, Marco Island, FL »