Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
Basic - Walk-in cooler with rust that has pitted the surface. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, chicken 72°, corrective action taken, time marked and will discard at 3 pm. Steak 109° reheated to 171°. **Warning**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed, chlorine. **Corrected On-Site** **Warning**
Intermediate - Manager lacking proof of food manager certification. 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 - 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, several items in walk in cooler. **Warning**
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