- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of employee food in 1 door glass reach in cooler **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. 1 glass door reach in cooler in kitchen area, 2 door reach in cooler/ freezer in kitchen area **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen area, two bulbs shielded, two bulbs not shielded
- Basic - No copy of latest inspection report available.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Discussed with operator posting items and times on card or board for Time as a Public Health Control **Corrected On-Site**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Area around nozzles, dispensing machine in customer self-service area **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples on self-service buffet, discussed options for displaying apples.
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. One in kitchen, one in dry storage area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs 48°in reach in cooler near ice machine, egg patties 62° in reach in cooler next to three compartment sink
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Orange juice machine in breakfast area
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sausage patties in reach in cooler
- 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. Bottom shelf of reach in cooler in breakfast area ambient temperature 53° top shelf 39°
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6/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Dairy reach in cooler.
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1/29/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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