- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins on storage shelf outside walk in cooler.
- Basic - In-use tongs stored on equipment door handle between uses. Strainer utensil hanging along cook line, removed by manager.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi bar, sushi chef placed in sanitizer. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. In bar area, bartender removed. **Corrected On-Site**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Multiple spatulas, tongs on steam table in 116° water, tongs in customer self service area for lemons in ambient temperature water, manger removed water and will clean every 4 hours. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 116°, beef 112°, Lo mein 110°, soup 123°, manager reheated items to 165°-180°. White sauce made with chicken broth 120° recommended adding to Time as a Public Health Control.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. For three compartment sink quaternary ammonium in bar, also buckets.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice, cornstarch, on Time as a Public Health Control, provided forms and explained. **Corrected On-Site**
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09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
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