- High Priority: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, potentially hazardous food (time/temperature control for safety food) shall be maintained: (2) At 41 degrees Fahrenheit or less.
- Intermediate: Each licensed establishment shall have a minimum of one certified food protection manager responsible for all periods of operation. When four or more employees, at one time, are engaged in the storage, preparation or serving of food in a licensed establishment, there shall be at least one certified food protection manager present at all times when said activities are taking place.
- Intermediate: It shall be the duty of each public food service establishment to provide training in accordance with the described rule to all food service employees of the public food service establishment. The public food service establishment may designate any certified food service manager to perform this function. Food service employees must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Proof of training for each food service employee shall include the name of the trained employee, the date of birth of the trained employee, the date the training occurred, and the approved food safety training program used.
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08/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In yeast container, removed by employee. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Heavily cracked bulk container in walk in freezer.
- Basic - Old labels stuck to food containers after cleaning. Multiple containers throughout in reach in cooler by cook line, also on storage shelf across from triple sink back of establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. strawberry, lox cream cheese 47°, cinnamon 44°, jalapeo, garlic herb 46-47° in reach in cooler behind front counter. **Repeat Violation**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Bucket on prep table next to grill directly behind cutting boards.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by tray, spray bottle, trash can. Items removed. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tuna salad, egg salad, chicken salad made 2 days prior according to manager not properly date marked. Employee corrected. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris. Heavy food debris around slicer and slicer guard, cleaned by employee. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle by front hand sink behind front counter.
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08/08/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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