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Licensee

Name:	CHEZ MADAME JOHNS RESTAURANT	License Number:	SEA2324767
Rank:	Seating	License Expiration Date:	10/01/2022
Primary Status:	Closed	Secondary Status:
Location Address:	975 NE 125 ST NORTH MIAMI, FL 33161-5742

Inspection Information

Inspection Type	Inspection Date	Result	High Priority Violations	Intermediate Violations	Basic Violations
Routine - Food	07/21/2017	Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.	2	10	17

Violations:

A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violation		Observation
32-21-4		Basic - Bathroom door not self-closing. On both bathrooms.
36-06-4		Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk in cooler floor.
14-05-4		Basic - Cardboard used to line food-contact shelves. In prep area.
08B-45-4		Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. In walk. In freezer various bags of meat in direct contact with floor.
32-12-4		Basic - Covered waste receptacle not provided in women's bathroom.
35A-03-4		Basic - Dead roaches on premises. Or dead roach observed by walk ins.
36-18-4		Basic - Floor tiles cracked, broken or in disrepair. Throughout prep area.
10-01-4		Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Pitcher used to scoop rice with handle in contact with rice.
22-19-4		Basic - Interior of microwave soiled with encrusted food debris.
05-09-4		Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler.
31B-04-4		Basic - No handwashing sign provided at a hand sink used by food employees. Behind front counter.
27-10-4		Basic - No hot running water at mop sink.
08B-13-4		Basic - Stored food not covered in walk-in cooler. Several items in walk in cooler.
08B-14-4		Basic - Stored food not covered in walk-in freezer.
21-12-4		Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-09-4		Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
02D-01-5		Basic - Working containers of food removed from original container not identified by common name.
03A-16-4		High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. In walk in cooler observed fish (49°F - Cold Holding); cooked pork (49°F - Cold Holding); cooked beef (49°F - Cold Holding); cooked lamb (49°F - Cold Holding); cut tomato (49°F - Cold Holding).
03D-05-4		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. See stop sale. In kitchen observed cooked pork (71°F - Cold Holding) which as per owner had been placed in cooler n get before and taken out recently.
02C-03-4		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.
22-05-4		Intermediate - Cutting board(s) stained/soiled.
31A-04-4		Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. By prep sink in back prep area.
16-35-4		Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
31B-02-4		Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In prep area.
31B-03-4		Intermediate - No soap provided at handwash sink. In prep area.
03D-20-4		Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Container of cooked pork.
02C-02-4		Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
22-18-4		Intermediate - Soil residue in food storage containers.
14-76-5		Intermediate - Walk-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.