- No Violations Were Observed
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09/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Two CO2 tanks in storage closet in men's restroom.
- Basic - Employee personal items stored in or above a food preparation area. Employee phone and keys stored on top of slicer next to tomatoes. Manager moved items. **Corrected On-Site**
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Seating increased from 28 seats to 46 seats by inspector count.
- Basic - In-use wet wiping cloth/towel used under cutting board. In kitchen prep area, wet wiping cloth under cutting board. Employee moved wiping cloth from under cutting board. **Corrected On-Site** **Repeat Violation**
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. No label on pudding, cake, cole slaw, tabbouleh, and deli salads in front counter display cooler. Also no label on baked goods at front counter. **Repeat Violation**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of Powerade in tall two door reach in cooler. Manager discarded bottle. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Build up of soil mud grease residue around grease trap in kitchen.
- High Priority - License is expired and is more than 60 after expiration date. License expired 6/1/2014. **Admin Complaint**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs at cook line and then began to out bread in the toasted. Educated employee on hand washing procedure and employee washed hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. In cook line make table, raw bacon over ready cooked steak and sauces. Also raw hamburger over shell eggs and deli meats in right side of make table reach in cooler. Employee rearranged items in cooler. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight black mold like build up on edge of deflector shield in ice machine. Also black mold like build up around interior ice chute behind deflector shield. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. In kitchen prep area, hand wash sink blocked by stacked up pots.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. At self serve soda fountain, black/red mold like build up t ice chute.
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09/03/2014 | Routine - Food | Administrative complaint recommended |
- Basic - In-use wet wiping cloth/towel used under cutting board. Cutting board under make table at cook line.
- Basic - Soiled reach-in cooler gaskets. At make table cooler on cook line. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths in both kitchen and food prep area.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. At make table on cook line: hamburger 54°, sausage 48°, and ham 48°. Items in top of make table are cooling with ham 48°, tuna salad 48°, cut tomato 50°, and cut lettuce 50°. Corrective action: turned thermostat from 3 to 5 on cooler. Instructed manager to move items to other cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw hamburger patties stored over raw bacon in tall two door silver reach in cooler in kitchen. Also at cook line in make table, raw hamburger stored over raw smoked sausage. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight brown mold like build up behind deflector shield in ice machine. **Repeat Violation**
- 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. In make table unit on cook line: ham 48°, tuna salad 48°, cut tomato 50°, and cut lettuce 50°. All items in cooler at 48° to 54°. Instructed manager to place ice on items.
- 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. At make table on cook line: hamburger 54°, sausage 48°, and ham 48°. Items in top of make table are cooling with ham 48°, tuna salad 48°, cut tomato 50°, and cut lettuce 50°. All items in cooler from 48° to 54°. Corrective action: turned thermostat from 3 to 5 on cooler. Instructed manager to move items to other cooler. **Repeat Violation**
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6/10/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee keys and phone stored on spice shelf in kitchen prep area. **Corrected On-Site**
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Items in salad cooler next to front counter. **Repeat Violation**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Single serve plastic knives next to soda fountain not all facing one direction. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Reach in cooler gaskets at make table unit on cook line.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Reach in cooler make table at cook line: Ham 58°, cut lettuce 58°, chicken salad 58°, cut tomato 59°, tuna salad 58°, hot dog 58°, hamburger 58°, and ham 54°. Corrective action: instructed operator to turn unit down and to contact technician to look at cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Container of cooked Philly steak in tall two door reach in cooler at 47.5°. Issued stop sale.
- 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. Shell eggs on cook line. Added time mark. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw ground beef over ready to eat biscuits in reach in cooler make table at cook line. In kitchen talk reach in cooler, raw hamburger stored over raw shell eggs and cooked steak.
- High Priority - Shell eggs in use or stored with cracks or broken shells. Raw shell eggs in tall two door reach in cooler. Issued stop sale. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight brownish black mold like build up on right side of deflector shield. Also slight mold like build up on outside of ice chute at soda fountain.
- 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. Reach in cooler make table at cook line: Ham 58°, cut lettuce 58°, chicken salad 58°, cut tomato 59°, tuna salad 58°, hot dog 58°, hamburger 58°, and ham 54°. Corrective action: instructed operator to turn unit down and to contact technician to look at cooler.
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4/15/2014 | Complaint Full | Inspection Completed - No Further Action |
- 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. Cup of coffee on shelf over/with coffee bags.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple items in self service cooler next to service area by front counter. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In produce cooler by rear exit door. **Repeat Violation**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Sporks in self service area not all facing the same direction to prevent contamination from coughing/sneezing.
- 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. Shell eggs at cook line. Marked time. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black substance in the interior of the ice machine. Around chute of machine. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. Rear prep area.
- Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid sanitizer, under hand sink near ice machine.
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Some product without stickers. **Repeat Violation** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In self service cooler and produce cooler. **Repeat Violation** **Warning**
- 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. Shell eggs on make table top. Marked time. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cut onions in reach in cooler in prep area. **Repeat Violation** **Warning**
- Intermediate - Accumulation of black substance in the interior of the ice machine. Around chute. **Repeat Violation** **Warning**
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9/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Inside fryer behind door. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone on counter with single service cups. **Warning**
- Basic - Exterior door has a gap that opens to the outside. Left side of rear exit door. **Repeat Violation** **Warning**
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Some product without stickers. **Repeat Violation** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In self service cooler and produce cooler. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon, front counter in ice 48°. Corrective action - pushed down into ice to cool. **Warning**
- 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. Shell eggs on make table top. Marked time. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cut onions in reach in cooler in prep area. **Repeat Violation** **Warning**
- Intermediate - Accumulation of black substance in the interior of the ice machine. Around chute. **Repeat Violation** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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7/23/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. Inside fryer behind door.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Able to see light coming through left and right sides of rear exit door. **Repeat Violation**
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Potato salad, pasta salad and hummus.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In small produce cooler.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Spoons on top of trays not protected, other cutlery overfilled in bottom trays, allowing for heads of cutlery to be exposed.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 91? on flat top. Corrective action - added to time control.
- High Priority - Produce with mold-like growth. Bell peppers. Corrective action - discarded.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cut potatoes, two door reach in cooler in rear prep area.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400 ppm chlorine.
- Intermediate - Accumulation of black substance in the interior of the ice machine. Around chute of machine.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Given plan, helped to fill out.
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2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical - Observed buildup of black debris in the interior of ice machine. Around knob of ice machine and around chute.
- Critical - Observed bulk food available for consumer self-service not properly labeled. Tuna salad, chicken salad, potato salad grab and go's in reach in cooler at self service area. Needs name of establishment, address, and phone number.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed raw animal food stored over cooked food. Raw shell eggs over cooked onions in tall 2-door reach in cooler in rear prep area.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Forks, spoons over-stocked in trays in self service area. Tops not covered allowing for possible coughing/sneezing contamination.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Light coming through bottom, sides of rear exit door.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Eggs at cookline.
- Wet wiping cloth not stored in sanitizing solution between uses. On cutting board on make table at cookline.
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9/12/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
If you would like to verify, please contact primary owner Jim Rutledge 904.705.2204.
Removing this Gina's Deli listing from City Data website would be appreciated. Thank you.
If you have any questions, please contact me - Ken Harper II, ken@jaxseoworks.com, 904.333.3357. Thank you.
Restaurant representatives - add corrected or new information about Gina's Deli, 803 Edgewood Ave S, Jacksonville, FL »