JAN'S PLACE RESTAURANT
1990 JENSEN BEACH BLVD, JENSEN BEACH 34957
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 4/19/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair- torn gaskets at cooler #3 at cook line - From follow-up inspection 2024-04-19: **Time Extended**
- 01B-14-4:High Priority - - From initial inspection : High Priority - Shell eggs in use or stored with cracks or broken shells. In cooler #1 at cook line; See stop sale. - From follow-up inspection 2024-04-19: High Priority - Shell eggs in use or stored with cracks or broken shells. In cooler #1 at cook line; See stop sale. Admin Complaint
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine test for dishwasher - From follow-up inspection 2024-04-19: **Time Extended**
Food safety inspection conducted on 4/19/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 4/18/2024
High Priority
3
Intermediate
2
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair- torn gaskets at cooler #3 at cook line
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. In cooler #1 at cook line; See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (62F - Cold Holding) on ice at expo line ; food not listed on TPHC form; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food added on the form; potato salad (42-50F - Cold Holding); in cooler #1 at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food overstocked; smaller portioned made ; raw shell eggs (50F - Cold Holding); heavy cream (50F - Cold Holding) cooler #3 at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to walk-in cooler to quick chill ; sliced cheese (44-52F - Cold Holding); in cooler #3 at cook line; food not prepared or portioned today; food not stored properly in the pan; food stored flat in dipper pan; **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patties (116F - Hot Holding)under heat lamp at cook line; as per operator food out of temperature for approximately 30 minutes; food to be reheated to 165 F **Corrective Action Taken** Repeat Violation Admin Complaint
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced ham (40-52F - Cooling)at 9:51 to 55 F at 10:14 since 8:40; in cooler#1 at cook line; at this rate food will not reach 41 F within 4 hours; foods stacked up to high in a working cooler close to cook line; smaller portioned made ; **Corrective Action Taken** Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine test for dishwasher
Food safety inspection conducted on 4/18/2024 revealed 6 total violations (3 high priority, 2 intermediate, 1 basic).
Inspection on 8/18/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/18/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/17/2023
High Priority
5
Intermediate
3
Basic
0
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over French fries at reach in freezer cook line. Operator stored properly. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak and raw pork over cooked chorizo walk in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in by dish area: sliced ham (49F - Cold Holding); sliced tomatoes (47F - Cold Holding); tuna salad (54F - Cold Holding); chicken salad (54F - Cold Holding); potato croquettes (50F - Cold Holding); Reach in by omelette station: cream cheese (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products held overnight. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in by dish area: sliced ham (49F - Cold Holding); sliced tomatoes (47F - Cold Holding); tuna salad (54F - Cold Holding); chicken salad (54F - Cold Holding); potato croquettes (50F - Cold Holding); Reach in by omelette station: cream cheese (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products held overnight. See stop sale.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table by walk in cooler: onion soup (123F - Hot Holding) Per operator, out of temperature for approximately 2.5 hours. Operator returned to stove to reheat to 165F+. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooler by omelette station: diced chicken (57F - Cooling) at 11:15 since 8:30 - 54F at 12:00 At current rate of cooling product will not reach 41F within 4 hours. Operator placed on ice bath to quick chill. **Corrective Action Taken**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has butter on time control with no written plan, time stamp was in place and within time parameters. Sent time control procedure to operator. **Corrective Action Taken** Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Quat sanitizer in spray bottle not labeled. Operator labeled properly. Corrected On-Site
Food safety inspection conducted on 8/17/2023 revealed 8 total violations (5 high priority, 3 intermediate, 0 basic).