- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic and metal bins on dish rack across from dish machine. **Repeat Violation** **Warning** At callback, metal and plastic bins are wet nesting on dish across from dish machine.
- Basic - Gaskets with slimy/mold-like build-up. Gaskets at keg cooler in bar area. **Warning** At callback, black mold like build up still present at gaskets.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light bulb in dry storage shed. **Warning** At callback, no shield over light.
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08/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic and metal bins on dish rack across from dish machine. **Repeat Violation** **Warning**
- Basic - Food stored on floor. Plastic container of sugar and bag of panko bread crumbs on floor in dry storage shed. Also bag of salt on ground for water softener next to storage shed. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Gaskets at keg cooler in bar area. **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. Tongs on flat top grill handle at cook line. Employee moved tongs off handle. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light bulb in dry storage shed. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In outside walk in cooler trailer all items 46° - 52° with : chicken gravy 48°, vegetable soup 47°, tasso cream 47°, pot roast 50°, pasta salad 50°, bruschetta mix 50°, kidney beans 52°, chicken salad 47°, ham 49°, Au jus 47°, cut spinach 52°. Cooler fan blowing 52° ambient with thermostat reading 56°. Stop sale issued on all items dated 5/13/2014 or earlier. In walk in cooler near bar area: beef 46°, marinara 44°, Tasso 49°, fontina cheese 48°. Corrective action: instructed chef to put items on ice. At make table on end of cook line: Cut lettuce 47°, Chicken salad 47°, hard boiled egg 47°, cut tomato 46°, mozzarella cheese 70° black bean hummus 47°. Corrective action: instructed chef to ice down items. In reach in cooler in middle of cook line: cooked chicken 50°, pasta salad 47°, cole slaw 49°. Corrective action: instructed chef to ice down items. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. In outdoor walk in cooler: 1 quart chicken gravy, 2 quart vegetable soup, 4 quarts Tasso cream 47°, 12 quarts of pot roast, 2 quarts pasta salad, 1 quart bruschetta mix with cut tomato, 1 quart kidney beans, 2 quart chicken salad, 7 lbs of ham, 8 qts Au jus, and 3 lbs cut spinach. All items at 47° - 52°, cooler fan blowing 52°. **Warning**
- Intermediate - Cold holding equipment incapable of 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. Walk in cooler trailer with all items 47° - 52°. Cooler fan at 52° ambient. Walk in cooler in bar area at 52° ambient. Make table on cook line with all items 47 - 50° in cooler. No ambient thermometer for unit. Maintenance contacted for units. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. In dish washing area, hand sink blocked by pan. Employee moved pan off sink. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at cook line used to fill up metal pan. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Items cooling in walk in cooler trailer: Cole slaw 52°, roast beef 55°, tomato bisque 115°. Cooler at 52° ambient. Corrective action: instructed chef to move items to working coolers and to ice down items. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in bar area. Bartender stated that the liquid in the bottle was sanitizer. Manager added label to bottle. **Corrected On-Site** **Warning**
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08/14/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank not chained up in outside bar area. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with lid/straw over prep line in kitchen. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins wet nesting in dish rack in dish wash area.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation**
- Basic - Wood food-contact surface not properly sealed. Wood shelf used to hold food above prep line not sealed.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw ground beef over raw fish in reach in cooler at prep line. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Bar uses quats for triple sink.
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2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/27/2013 | Complaint Partial | Call Back - Complied |
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Ice machine located outside with plans reflecting that the ice machine must be located inside. Licensure was contingent upon ice machine being located INSIDE establishment. Ice machine MUST be removed from premises by callback inspection or Administrative Action will be taken. New plan review must reflect location that ice machine will be placed inside establishment as well as location of walk in cooler that establishment plans to add to building.
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8/22/2013 | Complaint Partial | Warning Issued |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Cooler at entrance to cook line.
- Basic - Food-contact surface not smooth and easily cleanable. Chemical spray bottle used for oil.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. Removed. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Behind bar.
- High Priority - License is expired and is more than 60 after expiration date. License expired 6-1-13. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef 123°. Mashed potatoes 108° both in hot box at cook line. Corrective action - turned up heat on unit.
- High Priority - Vacuum breaker missing at hose bibb. Next to ice machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Hot bacon dressing cooling at 130°, rental walk in cooler. Corrective action - vented.
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8/21/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Case of single-service articles stored on floor in dry storage area. Cups in dry storage room **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets of fries
- Basic - Clean cups/glasses not properly air dried - wet nesting. At bar
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives under steam unit
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Restroom in outside bar area.
- Critical - No handwashing sign provided at a handsink used by food employees. Restrooms inside establishment.
- 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. Licensing inspection.
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10/25/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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