- Basic - Buildup of food debris/soil residue on equipment door handles. Observed on standing reach in cooler at handles and door frames.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed case of raw shrimp and red fish stored on floor in walk-in freezer.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed hood filters missing over in use fryers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed inspector unable to locate thermometer in cold hold sandwich station unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observec bag of chicken breasts thawing in standing water. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Observed metal tubes for storing styrofoam drink cups at drink station area with no lid on top of tubes and customer contact area exposed to possible contamination.
- Basic - Wall soiled with accumulated food debris and grease. Observed next to fryers. Also observed on ceiling near fryers.
- High Priority - License expired within 30 days after expiration date. Observed DBPR license expired June 1, 2014. Please call our customer contact center at 850-487-1395 or visit our website at myfloridalicense.com to renew.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee not wearing gloves touch apron and hair after washing hands and engaging in food preparation.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee with no gloves on touch bun while heating and then assembling hamburger with bare hands. Observed temperature of bun 90°F. Employee advised inspector of location of gloves and inspector advised employee on when to use gloves. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed cutting board and knife washed and rinsed in handwash sink in kitchen with no sanitizing step. Observed raw chicken cut on board after washing.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed cheese sauce hot holding at 95°F. Food had only increased to 97°F by end of inspection despite the unit temperature being turned up.
- Intermediate - Employee rinsed utensil in handwash sink. Observed employee wash and rinse a cutting board and knife in handwash sink in kitchen.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed cutting board and dishes stored in kitchen handwash sink.
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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed unable to locate thermometer in cold hold prep unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed frozen oysters thawing on counter near sink. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Observed styrofoam cups in metal tub at wait station drink service area. Cups were not inverted and lids were not on top of the tube. Advised establishment to replace metal caps on tubes or to place plastic drink cup lid on top cup to help protect from possible contamination.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed half and half opened on Tuesday per manager with no date mark. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed Brunswick stew and oyster stew in walk-in cooler prepared on Wednesday per manager with no date mark. **Corrected On-Site**
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shield needed in hot dog stand area and in walk in freezer area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed ambient thermometer needed in cold hold prep unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen, drink station and restroom handwash sinks. **Corrected On-Site**
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection. Operators have signed up to take ServSafe food manager exam.
- Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottles, one containing a blue substance and one containing a purple substance.
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10/22/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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