Basic - Working containers of food removed from original container not identified by common name. Multiple in reach in cooler, spice in cabinet above make table
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200ppm, sanitizer bucket 200ppm **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 50° in make table, hot dogs 48° pasta salad 47°
High Priority - Pots or other cooking equipment not being sanitized. Observed employee using tongs to pull open salamander broiler and then using on food, not sanitizing between use. Corrective action: spoke with operator and employee on correct procedure of using and sanitizing equipment.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta salad in reach in cooler
09/02/2014
Routine - Food
Inspection Completed - No Further Action
Basic - No Heimlich maneuver/choking sign posted.
No child labor law poster. For reporting purposes only.
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