- Basic - Bowl or other container with no handle used to dispense food. Cup used inside the potatoes salad, Reach in cooler for salad and Walk in Cooler **Repeat Violation** **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. Grease/ dust build up, by cookline **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. All Reach in cooler in cookline **Warning**
- 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. Employee open bottle water on the shelf above the soda machine by service area, manager discarded **Repeat Violation** **Warning**
- Basic - Food stored on floor. Case of bread on the Walk in Cooler floor **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Both microwaves on the shelf by ice machine **Repeat Violation** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand Wash Sink by cookline **Warning**
- Basic - Old labels stuck to food containers after cleaning. Date mark on the clean containers on the shelf by dry storage room **Warning**
- Basic - Outer openings not protected with self-closing doors. Broken, back door **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Throughout the kitchen **Warning**
- Basic - Soiled reach-in cooler gaskets. All Reach in cooler in cookline **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Hand Wash Sink at Bar area **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Live, small flying insects in food preparation area. Throughout the whole kitchen and bar **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 48°-52°F, stored in the cooler drawer under the grill overnight, ambient temperature of cooler 49°F, container of pico 47°F, stored in the Reach in cooler for salad over night, ambient temperature of cooler is 44°F, manager discarded **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cheese 48°-52°F, stored in the cooler drawer under the grill overnight, ambient temperature of cooler 49°F, container of pico 47°F, stored in the Reach in cooler for salad over night, ambient temperature of cooler is 44°F, manager discarded **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Grease build up inside the deep fryer, cookline **Warning**
- 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. Cheese 48°-52°F, stored in the cooler drawer under the grill overnight, ambient temperature of cooler 49°F, container of pico 47°F, stored in the Reach in cooler for salad over night, ambient temperature of cooler is 44°F, manager discarded **Repeat Violation** **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Manager used the copies of certificates for some employee and no original certificates available in the store. **Repeat Violation** **Warning**
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08/29/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Container used in the sugar container on shelf dry storage room **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on the shelf by ice machine do not have overhead protection, also container of knife and forks on the counter in bar area not stored in same direction.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on the top shelf above the food, cookline, service area, and please make sure all the drink have lid and straw. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. Prep table by ice machine **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Two microwave on the shelf by ice machine
- Basic - Soiled reach-in cooler gaskets. Reach in cooler by ice machine, cookline **Repeat Violation**
- High Priority - Live flies in kitchen. Mop sink, service area, dry storage room
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 89°, cooked potatoes 78° by steam table, cookline, , cheese, cut tomatoes, cooked chicken, cold cut 44°-46°F , all food in Reach in cooler by pizza oven cookline. Corrective action taken, ice bath.
- High Priority - Raw animal food stored over ready-to-eat food. Container of shell eggs behind the container of cut tomatoes by steam table, cookline **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Open bag of raw chicken above the fries, Reach in freezer by cookline, also in 3 doors upright Reach in freezer by back door. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket place next to bottle alcohol in bar area **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Drawer cooler under the grill have a lot of white stuff build up, cookline, also deep fryer have grease build up, cookline.
- Intermediate - Encrusted material on can opener blade. Black stuff build up **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Drain cover found in the Hand Wash Sink by Walk in Cooler, knife inside the Hand Wash Sink by cookline **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel inside the drawer, bar area. Also paper towel not available in Hand Wash Sink by cookline, and need the Hand Wash Sign.
- 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. cheese, cut tomatoes, cooked chicken, cold cut 44°-46°F, all food in Reach in cooler by pizza oven temped 44°-46°F, manager already schedule to have check up
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Manager keep the copies in the store and give the employee the original one
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid in the spray, under the Hand Wash Sink by service station
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3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. By back door
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Prep area
- Basic - Hole in wall. By Dish machine
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. By hand sink prep area
- Basic - Old labels on containers in the rack by the back door.
- Basic - Outer openings not protected with self-closing doors. Back door
- Basic - Soiled reach-in freezer gaskets. Double door Reach in freezer by prep area
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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. Next to hand sink, by prep sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Several sinks
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10/3/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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