- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. A splash guard would be required to the hand sink by the drivers telephone station to protect the bread on the right of the hand sink
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit 45-48 stacked 6 layers deep the top three layers where removed and placed in the walk in cooler for cooling
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Two employees rotted from the outside and failed to wash hands before commencing food service activities. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Drivers who conduct food prep, sanitizing etc would require food safety training
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. By the Managers desk on the wire rack
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Baking/pizza pans have accumulation of black debris.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Failed to cool
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees new not trained
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Cheese processed the previous day wrapped tightly in bundles and stacked tightly placed in the reach in cooler in/at front counter
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. after picking up item off the floor and discarding it the employee was about to place on gloves without washing hands to break the contamination cycle Corrected On Site.
- Critical - Observed employee improperly washing hands. employee who was sweeping washed hands for less than 6 seconds Corrected On Site.
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9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. off by 4 f degrees Corrected On Site.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. needle jumping thru temperatures, not stable. discarded
- No copy of latest inspection report.
- 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. No training of any kind
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cold cuts held 24 hrs or greater not dated in the walk in cooler
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2/21/2012 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. Both hand wash sinks in kitchen.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Both hand wash sinks in kitchen.
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. Both hand wash sinks in kitchen.
- Critical - No handwashing sign provided at a handsink used by food employees. Both restrooms.
- 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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7/8/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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