Jakes2, 2335c Southridgewood Ave, Daytona Beach, FL - Restaurant inspection findings and violations

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Business Info

Name: JAKES2
Type: Permanent Food Service
Address: 2335c Southridgewood Ave, Daytona Beach, FL 32119
License #: 7407016
Total inspections: 10
Last inspection: 07/22/2014
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Inspection findings

Inspection Date

Type

Disposition
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In white cooler, butter 46F, milk 47F.
  • 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. White cooler. Advised to adjust thermostat.
 07/22/2014Complaint FullInspection Completed - No Further Action
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes sitting above top of drop in portion of sandwich cooler at 49. Advised to store in drop ice older or underneath.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In white reach in cooler, milk and raw chicken 46, not out of cooler today per operato.
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Bacon over container of salad.
  • 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. Advised to adjust thermostat
 2/5/2014Routine - FoodInspection Completed - No Further Action
  • Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reads 39 in ice water
 9/19/2013Routine - FoodInspection Completed - No Further Action
  • High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Canned chili 125-128, reheating meatballs 140-160, both reheating approximately 2 hours per operator. Advised to turn to high.
 4/25/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Observed pain relief cream in reach in cooler door. **Corrected On-Site**
 11/14/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions. restroom, Corrected On Site.
  • Critical - Observed raw animal food stored over ready-to-eat food. raw sausage over bagels Corrected On Site.
 7/10/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter in closed buter case at 49F in reach in cooler. advised to leave case open
 2/20/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 8/25/2011Routine - 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. Deli meats inside reach in cooler.
 4/26/2011Routine - FoodInspection Completed - No Further Action
  • Critical. No thermometer provided to measure temperature of food product.
  • Critical. No conspicuously located thermometer in holding unit. Front line cooler.
  • Critical. No handwashing sign provided at a handsink used by food employees.
  • Critical. Observed unlabeled spray bottle.
  • Critical. Manager lacking proof of Food Manager Certification.
  • Critical. No proof of required employee training provided.
 1/5/2011Food-Licensing InspectionInspection Completed - No Further Action

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