- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs 47°, butter packets 47°, milk 46° in white refrigerator in back storage room. Corrective action-moved product to other cooler
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Orange juice machine has some old substance build up around nozzles
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. White refrigerator in back storage room ambient temperature at 46°, establishment thermometer inside unit also reading 46°. Corrective action-manager turned unit colder to adjust temperature
|
08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Triple sink not set up. Tested utensils in drain board for sanitizer and found they were not sanitized. Informed operator that all utensils in drain area need to be sanitized prior to use.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by apron, paper towels and bottle of soap. **Corrected On-Site**
|
1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of microwave in kitchen
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Several lights not protected throughout facility
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing from white refrigerators and freezer in kitchen area
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. Blueberry waffle batter 80° not discarded Corrective action-breakfast attendant voluntarily discarded product
|
7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In refrigerators
- Basic - Interior of microwave soiled with encrusted food debris. Unit in kitchen area interior top
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In refrigerator on left kitchen area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Gallon of milk 45? Voluntarily discarded
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Refrigerator on left in kitchen
|
1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Missing in refrigerator holding milk in storage room
- Critical - Observed buildup of old juice on dispensing nozzles. Orange juice nozzle has excessive build up onand around it.
|
10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed open dumpster lid.
|
2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Corrected On Site.
|
11/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No proof of required employee training provided. 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. employee read book but didn't get certifications
- Critical - No thermometer provided to measure temperature of food product. 0-220F
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wood not sealed on storage area
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. re-usings plastic gloves
|
3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. coffee boxes Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. dome tops on it Corrected On Site.
- Critical. Observed handwash aids at a non-handwash sink. soap at 3 comp sink Corrected On Site. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Ceiling not smooth and easily cleanable. ceiling tiles in kitchen
- Critical. Observed toxic item improperly stored. spray bottles by clean dishes Corrected On Site.
- Critical. Observed unlabeled spray bottle. pink solution Corrected On Site.
- Critical. Certified Food Manager unable to answer basic Food Code questions. didn't remember big 4 foodborne illnesses, gave chart
|
10/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/29/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Waffle mix, milk on counter; must be discarded at 9:30; explained time as public health control Corrected On Site. Repeat Violation.
- Critical. Displayed food not properly protected from contamination. breads in containers that lids open by custumers, not under sneeze guard
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed interior of microwave soiled. interior top
- Observed single-service items stored on floor. cups, plates
- Observed single-service articles stored without protection from contamination. plates not inverted, front counter
- Critical. Observed handwash aids at a non-handwash sink. soap, papers towels and handwashing sign at 3 comp sink instead of at handsink
- Critical. No handwashing sign provided at a handsink used by food employees. restroom
- Lights missing the proper shield, sleeve coatings or covers. reachin room
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. more than 200ppm bleach in 3 comp sink Corrected On Site.
|
4/12/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. milk
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk 57 f, waffle batter 65 f. Corrected On Site. Refrigerated
- Critical. Handwash sink not accessible for employee use at all times. ds on handsink.
- Critical. Hand wash sink lacking proper hand drying provisions.
|
10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/18/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Comfort Inn, 76043 Sidney Place, Yulee, FL »