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Licensee
Name:
LIGHTHOUSE DINER
License Number:
SEA6021189
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
1510 N US HWY 1 JUPITER, FL 33469
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
06/19/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
5
4
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 - Food stored outside. Flats of loafs of bread, outside near dumpsters. Operator states early delivery/short staffed. Operator moved bread to interior of establishment. **Corrected On-Site**
Basic - Reuse of single-service articles. Commercially processed syrup containers with lemonade and orange juice stored in containers, at small reach in cooler in wait station. Reviewed with operator.
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At three compartment sink, no sanitizer in sink. Operator added bleach bringing ppm to 100 chlorine. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
At flip top cooler at front cook line, raw chicken (60°F - Cold Holding); sliced cheese (58°F - Cold Holding); raw pork (58°F - Cold Holding)
At flip top reach in cooler at back cook line, raw shell eggs (69°F - Cold Holding); sliced turkey (60°F - Cold Holding); cooked shredded chicken (59°F - Cold Holding); commercially processed egg whites (56°F - Cold Holding); heavy cream (56°F - Cold Holding); cut greens (68°F - Cold Holding). Operator states items moved from walk in cooler to cook line less than 4 hours. Operator moved TCS items to walk in cooler.
At back cook line, raw shell eggs pooled (49°F - Cold Holding). In ice bath with ice melting. Cook placed more ice in container.
WIC 2/Produce cooler; cut melon (58°F - Cold Holding); heavy cream (58°F - Cold Holding). Operator states items were out of cooler to fill cook line, less than 4 hours. Moved to working walk in cooler.
WIC 3/meat cooler; raw beef (56°F - Cold Holding); raw chicken (56°F - Cold Holding); raw pork (56°F - Cold Holding); raw salmon (60°F - Cold Holding); raw ground beef (58°F - Cold Holding). Operator states raw meats delivered less than 4 hours prior. Operator moved to walk in freezer.
Service technician was called. **Corrective Action Taken**
High Priority - Raw animal food stored over ready-to-eat food. In prepared food walk in cooler, raw salmon and raw beef over bags of sliced turkey on speed rack. Reviewed food storage. Operator stored foods properly. **Corrected On-Site**
High Priority - Stop Sale issued due to adulteration of food product. Spring mix in flip top cooler at back cook line, possible contamination due to greasy squeeze bottle of dressing laying directly on spring mix. Spring mix with intention to be used as ready to eat food, no additional washing of spring mix will take place.
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At wait station and back cook line, sanitizer buckets at 200+ ppm chlorine. Operator diluted to 100ppm chlorine. **Corrected On-Site**
Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
Produce walk in cooler with ambient temperature of 54F, meat walk in cooler with ambient temperature of 55F, flip top cooler on front line with ambient temperature of 57F and flip top cooler at back cook line with ambient temperature of 59F.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At hand wash sink in back prep area near mixer and hand wash sink next to three compartment sink. Operator removed. **Corrected On-Site**
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Chlorine test kit available with extremely faded comparison chart.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In prep area near mixer. Operator provided. **Corrected On-Site**
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.
