Larry's Giant Subs, 10920 Baymeadows Rd, Jacksonville, FL - Restaurant inspection findings and violations

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Business Info

Name: Larry's Giant Subs
Type: Permanent Food Service
Address: 10920 Baymeadows Rd, Jacksonville, FL 32256
License #: 2612756
Total inspections: 4
Last inspection: 08/11/2014
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Inspection findings

Inspection Date

Type

Disposition
  • No Violations Were Observed
 08/11/2014Routine - FoodAdmin. Complaint Callback Complied
  • Basic - Reach-in cooler gasket torn/in disrepair. Make table.
  • Basic - Stored food not covered in walk-in cooler. Numerous cut vegetables and cooked egg rolls. **Repeat Violation**
  • Basic - Wall in disrepair. Sheet metal wall behind triple sink has numerous holes along the on bottom section of the wall. At call back 6/11/14 partially repaired wall
  • High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Trays of frozen raw beef over trays of cooked pork in chest freezer. Also trays of raw chicken and raw beef over bags of fries in up right reach in freezer.
  • 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. Clear door reach in cooler at cook line. Ambient temperature is 63°F At call back 6/11/14 ambient temperature 63° no Time/Temperature Control for Safety food stored in unit at time of inspection.
 6/11/2014Routine - FoodEmergency Order Callback Complied
  • Basic - Bowl or other container with no handle used to dispense food. With cooked chicken, cook line.
  • Basic - Dead roaches on premises. Observed two dead roaches under triple sink in kitchen, one by walk-in cooler in kitchen. Two dead roaches in a tin can under triple sink in kitchen. 4 dead roaches under dry storage rack behind make table. Also, there is a sticky trap with 15-20 dead roaches in it, trap is at the make table compressor partition. One floating on condensation water bucket, make table.
  • Basic - Reach-in cooler gasket torn/in disrepair. Make table.
  • Basic - Stored food not covered in walk-in cooler. Numerous cut vegetables and cooked egg rolls. **Repeat Violation**
  • Basic - Wall in disrepair. Sheet metal wall behind triple sink has numerous holes along the on bottom section of the wall.
  • High Priority - Container of medicine improperly stored. Three different containers with pills above make table.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Wonton 52°, brown gravy 48°, egg rolls 53°, cooked chicken 53-57°. Manager stated food was placed in unit before lunch. Clear door reach in cooler. Corrective action taken, moved food to make table and walk in cooler.
  • High Priority - Raw animal food stored over ready-to-eat food. Containers of raw chicken over canned drinks, glass door reach in cooler. **Repeat Violation**
  • High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Trays of frozen raw beef over trays of cooked pork in chest freezer. Also trays of raw chicken and raw beef over bags of fries in up right reach in freezer.
  • High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach by walk in cooler door, killed on site. One live roach came out of base board around walk in cooler, went behind base board behind dry storage shelf. 7 live roaches under triple sink in kitchen. Two live roaches under reach in freezer in kitchen. One live roach in an empty soy sauce container, by make table in kitchen.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken, moved to walk in cooler. **Corrected On-Site**
  • 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. Clear door reach in cooler at cook line. Ambient temperature is 63°F
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Brown gravy in reach in cooler, manager stated is made every three days but he doesn't remember when this one was made.
 6/10/2014Routine - FoodEmergency order recommended
  • Basic - Build-up of grease on nonfood-contact surface. Hood filters.
  • 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 drinking from bottled water.
  • Basic - Employee personal items stored in or above a food preparation area. Phone on prep table
  • Basic - Equipment and utensils not properly air-dried - wet nesting.
  • Basic - Reuse of single-use number 10 cans. Used to store vegetables walk in cooler
  • Basic - Stored food not covered in walk-in cooler. Cooked meats and vegetables.
  • Basic - Wiping cloth/towel used under cutting board.
  • Basic - Working containers of food removed from original container not identified by common name. Flour
  • High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over produce walk in cooler. **Corrected On-Site**
 8/7/2013Food-Licensing InspectionInspection Completed - No Further Action

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