Jacks Hamburger House Improves its Sanitary Rating
4201 N Federal Hwy
Fort Lauderdale, FL 33308
;
4201 N Federal Hwy
Fort Lauderdale, FL 33308
Basic - Employee beverage container on a food preparation table on the cook line as well as side prep area. Manager moved the drink. **Corrected On-Site**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of onions, placed inside a bin. **Corrected On-Site**
Basic - Floor not cleaned when the least amount of food is exposed. Soiled floor under pallets at Drystorage area
Basic - Missing drain plug at dumpster.
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Touching raw beef then bread with out changing gloves and washing hands, changed gloves and washed hands upon request. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bagged cut tomato and lettuce in an ice bath at 65°f, excess food moved to a cooler. Burgers at 44-46°f in the Cookline flip top cooler, moved inside the cooler. Implemented time control procedure. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Hot dogs at 112°f in the hot holding unit, operator turned the unit hotter, 146°f at the end of the inspection, **Corrective Action Taken**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outdoor by the back door.
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Flip top Cookline cooler.
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quay at greater than 400ppm, diluted to 300ppm
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed plastic knives, and cup lids at front counter. **Corrected On-Site**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed on cookline, employee handle raw beef and then handle serving container where food is served on. **Corrected On-Site**
High Priority - Displayed food not properly protected from contamination. Sauces and toppings on the self service line on hinged containers remained open. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey, ham and cheese at 45°f on the cookline flip top reach in cooler. Cut tomato and lettuce in an ice bath at 62°f, Iced down to 41°f **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Chili cooling overnight in a tightly closed, deep, plastic container found at 51°f on the center, 44°f on the sides. Stop Sale order issued.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot dogs at 107°f in a Bain Marie, reheated to 135°f
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chili cooling in a deep, plastic and tightly closed container
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chili prepared two days ago. **Corrected On-Site**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, cut tomato and cut lettuce at 65-67°f on the prep area, moved inside a cooler. Burgers on the flip top reach in cooler at 48°f, operator closed the lid, 45°f at the end of the inspection. **Corrected On-Site** **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot dogs, reheated to 165°f **Corrected On-Site**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans, utensils.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, quaternary 200 ppm. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 48° burgers, turkey, roast beef moved to working cooler, 40° **Corrected On-Site**
Basic - Ice scoop handle in contact with ice. Frontline.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
Critical - Observed raw animal food stored on/with ready-to-eat food. hot hots laying on top of raw beef burgers in cookline fliptop cooler - cross contamination. Corrected On Site.Repeat Violation.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When putting on and changing gloves. Corrected On Site.
Lights missing the proper shield, sleeve coatings or covers. storage area. Repeat Violation.
Wet mop not hung to dry. Corrected On Site.
Critical - Observed an uncovered electrical box. live electrical light switch box missing cover plate/using homemade cut cardoard as cover plate in walk-in cooler. For reporting purposes only.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced cheeses, turkey, ham, hot dogs in walk-in cooler. Corrected On Site.
Critical - Raw animal food not properly separated from ready-to-eat food. sliced cheeses directly on top of raw hamburg er beef patties in same container in fliptop cooler on cookline . Corrected On Site.
Observed food debris accumulated on walk-in cooler floor. under shelfs.
Lights missing the proper shield, sleeve coatings or covers. bulb in storage area.
Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
Storage/handling of clean equipment, utensils
Single service items properly stored, handled, dispensed
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Critical - Observed toxic item stored by food. Corrected On Site.
No Violations Were Observed
Critical - Observed food stored on floor. Chilli sauce.
Critical - Observed toxic item stored in food preparation area.
Critical - Observed unlabeled spray bottle.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chilie .
No suitable facilities provided to store employee clothing and other possessions.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
Critical - Observed food stored on floor. Walk in cooler
Observed personal care item stored with single service items Corrected On Site.
Critical - Electrical cover plate disrepair . For reporting purposes only.
No suitable facilities provided to store employee clothing and other possessions.
Observed employee with no hair restraint.
Critical - Observed unused opening in panel box taped. For reporting purposes only.
Wet wiping cloth not stored in sanitizing solution between uses.