- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Prep table in kitchen. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. On prep table. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Operator stated he had placed a work order. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 48° sitting on jug of oil. Cook stated he was working on cutting chicken but they got busy. Corrective action taken, started to work with chicken. **Repeat Violation** **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Container of raw chicken over container of raw lamb. Make table in kitchen across from fryers. Rearranged by cook. **Corrected On-Site** **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Vegetable stuffed grape leaves date marked 9/18 in make table in kitchen. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight build up on interior compartment. Cleaned by operator. **Corrected On-Site** **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Dumping ice in kitchen. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. Corrective action taken, moved to triple sink. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Single service items and mixer bowl blocking handwash sink next to dish machine. All items removed by operator. **Corrected On-Site** **Warning**
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Operator stated his certificate is at a different location. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mike, working here for about 6 moths. **Warning**
- Intermediate - Three-compartment sink or dishmachine used to clean maintenance tools. Rinsing and filling mop bucket. Discussed with operator this process must be done at mop sink. **Warning**
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10/07/2014 | Routine - Food | Warning Issued |
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Spoons in dirty bucket.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Prep table, kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple, tables in kitchen.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine is not working properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta salad 49-50°, make table. Cook stated it was left out during rush time, corrective action taken, moved walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Egg plant 100-101°, yellow squash 99-102°, on stove. Corrective action taken, manager decided to put it to cool in walk in cooler and reheat just as needed.
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw kibbi over containers of cooked stuffed grape leaves. Reach in cooler. Also, walk in cooler container of raw shell eggs over bag cheese. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance on/around soda dispensing nozzles. Soda dispenser in dining room.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cook/dishwasher doesn't know how to use chlorine test kit in dish machine or what color (ppm) is needed to disinfect equipment. I discussed this him and practice a couple of times. Also explained to him how to set up manual sanitization station in triple sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Stepping stool, crate with bleach jugs in front of sink, also jug of vinegar and container lids stored in sink. Next to dish machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken noodle soup on prep table. Cook states it has been an hour, 95°. Corrective action taken, moved to walk in cooler.
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3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
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