- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 75° water, spatula, whisk **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Upright cooler **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk containers by oven **Corrected On-Site** **Repeat Violation**
- High Priority - License expired within 30 days after expiration date. Expired on 6.1.13
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 60° hash brown patties on table, explained time as public health control, corrective action : placed in cooler **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 90° nacho cheese on table, explained time as public health control, corrective action : discarded **Repeat Violation**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw hamburger meat on same tray with ham **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Chlorine **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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6/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Raw chicken **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two in prep areas **Corrected On-Site**
- Basic - Food stored on floor. Bread **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. White powder **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm chlorine, added chlorine **Corrected On-Site**
- 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. One glove on, touched bread with bare hand **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Adding vinegar as sanitizer, drained out and added chlorine 200 ppm **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. Two
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 50? chick peas, cheese, peas, corn at buffet, sitting on ice, explained time as public health control, corrective action: wrote time **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 110? chicken on buffet, explained time as public health control, corrective action: wrote time
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over lettuce and cold cuts in 2 different coolers, bag of lettuce over shelled eggs **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Green substance on food shelf **Corrected On-Site** **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Prep unit
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 36? in ice water
- Intermediate - Reach-in cooler shelves soiled with food debris. Both prep coolers **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Green substance, faded label **Corrected On-Site** **Repeat Violation**
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. front counter
- Critical - No conspicuously located thermometer in holding unit. prep unit Corrected On Site. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. both restrooms
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. fan
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. 2 doors upright reach in cooler in dining room; and top shelf on lettuce cooler
- Observed clean equipment stored on floor. prep unit lids
- Observed dusty ceiling tiles and/or air conditioning vent covers. kitchen
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. washed in mop sink Corrected On Site. washed again in handsink
- Critical - Observed food employee use the toilet room then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. came from using restroom Corrected On Site. washed hands
- Critical - Observed food-contact surfaces encrusted with vents and/or soil deposits. 2 doors upright reach in cooler in dining room Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. ground beef
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 71F water, utensils in it
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 45F peas, 48F chick peas at buffet line; iced down to 37F Corrected On Site.
- Critical - Observed toxic item stored by food. siap with food jugs on shelves Corrected On Site. removed
- Critical - Observed unlabeled spray bottle. 2 bottles Corrected On Site. Repeat Violation.
- Observed unnecessary items on the premise. broken reach in cooler
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. didn't remember minimum reheating temperature
- Critical - Handwashing cleanser lacking at handwashing lavatory. front counter
- Critical - Handwashing cleanser lacking at handwashing lavatory. front counter
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. slight
- Observed food debris accumulated on kitchen floor. by ice machine
- Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. vents in upright reach in cooler
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cottage cheese Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw steak over cold cuts, raw chicken over soup in freezer Corrected On Site.
- Critical - Observed toxic item improperly stored. spray bottle by lids, front counter Corrected On Site.
- Critical - Observed unlabeled spray bottle. by mop sink Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sandwich Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. eggs, gave sign Corrected On Site.
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1/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Shelf lined with cardboard reach in cooler.
- No copy of latest inspection report.
- Nonfood-contact equipment not designed and constructed in a durable manner. Shelves lined with newspaper.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelf where spices stored.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. Cooking oil.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham 45 f, reach in cooler. Corrected On Site. Covered
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sliced meats, potato salad, etc.
- Wet mop not hung to dry. On drainboard 3 comp sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Bulk flour
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. blocked by drink
- Lights missing the proper shield, sleeve coatings or covers. storage room
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. utensil bucket
- Critical - Observed cloth used as a food-contact surface. paper towels under deli meat and veggies in make table
- Critical - Observed food being cooled by nonapproved method. sitting out Corrected On Site.
- Critical - Observed food container not properly labeled.
- Observed food debris accumulated on kitchen floor. under equipment
- Critical - Observed food stored on floor. diet coke bottles Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/4/2011 | Complaint Full | Inspection Completed - No Further Action |
- Non-food contact surfaces clean
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1/10/2011 | Food-Licensing Inspection | Call Back - Complied |
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Critical. Cross-connection, back siphonage, backflow
- Critical. Toxic items labeled and used properly
- Critical. Current license properly displayed
- Other conditions sanitary and safe operation
- Critical. Food management certification valid
- Critical. Employee training validation
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12/22/2010 | Food-Licensing Inspection | Call Back - Extension given, pending |
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Critical. Cross-connection, back siphonage, backflow
- Critical. Toxic items labeled and used properly
- Critical. Current license properly displayed
- Other conditions sanitary and safe operation
- Critical. Food management certification valid
- Critical. Employee training validation
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10/7/2010 | Food-Licensing Inspection | Warning Issued |
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