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Licensee
Name:
JULIA'S MIDTOWN CAFE
License Number:
SEA2001260
Rank:
Seating
License Expiration Date:
06/01/2019
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
190 S LAWRENCE BLVD KEYSTONE HEIGHTS, FL 32656
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
12/05/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
5
6
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.
Basic - Bowl or other container with no handle used to dispense food.
Bowl used as scoop in container of sugar. Person in charge removed the bowl. **Corrected On-Site** **Warning**
Basic - Carbon dioxide/helium tanks not adequately secured.
Carbon dioxide tank in hallway. Person in charge properly secured tank. **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Open employee drink on prep table with no straw. Employee moved drink. **Corrected On-Site** **Warning**
Basic - Single-service articles improperly stored.
Box of single service cups stored on floor in dry storage room. Person in charge moved box off the floor. **Corrected On-Site** **Warning**
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.
Employee cutting cucumber for prep with bare hands. The employee stated that the cucumber will not be used as a topping or cooked to min. 145F. Employee put in gloves. **Repeat Violation** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
Observed two live flies in kitchen area. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Reach-in cooler at entrance to kitchen - cut lettuce (56°F - Cold Holding); cut tomatoes (56°F - Cold Holding); feta cheese (57°F - Cold Holding); meatballs (56°F - Cold Holding); ham (57°F - Cold Holding); deli meat (57°F - Cold Holding); homemade ranch dressing (57°F - Cold Holding). Person in charge stated that the cut lettuce, cut tomatoes, and feta were moved into unit at approximately 12:00pm. Person in charge moved items these items to rapidly cool. Person in charge stated that the meatballs, ham, deli meat, ranch dressing had been in unit overnight.
Prep table in kitchen - pizza sauce (53°F - Cold Holding). Person in charge stated that the item was placed in unit the night before and not been removed today. **Repeat Violation** **Warning**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
Raw shell eggs stored over ready to eat food in reach-in cooler at entrance to kitchen. Person in charge moved eggs. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Reach-in cooler at entrance to kitchen - meatballs (56°F - Cold Holding); ham (57°F - Cold Holding); deli meat (57°F - Cold Holding); homemade ranch dressing (57°F - Cold Holding). Person in charge stated that the meatballs, ham, deli meat, homemade ranch dressing had been in unit overnight.
Prep table in kitchen - pizza sauce (53°F - Cold Holding). Person in charge stated that the item was placed in unit the night before and not been removed today. **Repeat Violation** **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Cups stored in hand wash sink in back of kitchen. Person in charge moved items. **Corrected On-Site** **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Hand wash sink at entrance to kitchen. Person in charge added paper towels. **Corrected On-Site** **Warning**
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
Intermediate - Packaged food not labeled as specified by law.
Container on shelf in dry storage area not labeled. Person in charge identified the item as sugar and properly labeled. **Corrected On-Site** **Warning**
Intermediate - Spray bottle containing toxic substance not labeled.
Two chemical spray bottle under three compartment sink. The person in charge labeled the bottles. **Corrected On-Site** **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
