Flying Iguana, 207 Atlantic Blvd, Neptune Beach, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins on storage shelf by warewashing.
- Basic - Old labels stuck to food containers after cleaning. On plastic containers by warewashing.
- Basic - Soiled reach-in cooler gaskets. On prep line, server side.
- 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. Reading 0 ppm after three runs, dish machine technician fixed sanitizer read 100 ppm chlorine. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. On mop sink outside, non chemical side.
- High Priority - Small flying insects in bar area.
|
11/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80° water by cook line 77° water by fryer.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Zero ppm **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Cook line. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Waitress taking chips to table with fingers touching chips. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean salad , Kim chi 47-50°. Chicken 48° cut lettuce 48°. Corrective action wrote times
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer. Raw chicken in open box over beef. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Ledge under lid.
- 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. Prep reach in cooler ambient thermometer reading 48° owner adjusted thermostat.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Corrective action placed in walk in.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken 112° empanadas 63°
- 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. Cut tomatoes cut cabbage and salsa/fresh tomatoes in cooler ambient temp. 48°. Corrective action wrote time.
|
2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
|
10/7/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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