- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Build up of green debris around soda nozzles in customer self service area.
- Basic - Ceiling tile missing. 2 tiles missing above cooler back of kitchen. Manager verified that home in ceiling will be repaired today, has tiles. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. Bottom microwave by hand sink has encrusted food debris. Manager cleaned out microwave. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler across from steam table
- Basic - Reach-in cooler gasket torn/in disrepair. On reach in cooler under drink mix machine. **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket by hand sink over 200 ppm, corrected to 200 ppm. **Corrected On-Site**
- 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. For coleslaw by steam table, establishment needs time marking system.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Sauerkraut reach in cooler back of kitchen, marked 8-16. Manager verified product was actually opened only 3 days prior.
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. On orange fridge juice, heavy accumulation of juice debris/ mold like substance **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink front of blocked by trays, removed by manager. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water shut off at entrance to back of kitchen, manager turned on water. **Corrected On-Site** **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. For coleslaw on front counter, made every 4 hours according to employee. Provided Time as a Public Health Control forms **Corrected On-Site**
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cases of cups and lids on floor in office area. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Bag of sugar on floor in rear prep area. **Corrected On-Site**
- Basic - Ceiling tile missing. 2 large, Missing ceiling tiles above reach in cooler rear prep area
- Basic - Cutting board has cut marks and is no longer cleanable. Small cutting board by triple sink, employee voluntarily discarded. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on center prep table rear kitchen prep area. **Corrected On-Site**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Forks and spatulas next to triple sink have multiple pieces missing.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle in bulk sugar container under center prep table rear kitchen area.
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler under prep table by hand wash sink across from cash register.
- Basic - Soiled reach-in cooler gaskets. Gaskets have liquid and food build up under prep table near front hand wash sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coleslaw 48° on front counter in bucket of ice next to frosty machine, corrective action, employee added more ice.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese sauce 58° on front counter next to frosty machine. Corrective action, employee turned up heat.
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Frosty machine orange nozzle has excessive build up of mold like substance.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At hand sink front of rear prep area. **Repeat Violation**
- Intermediate - Records/documents for required employee training do not contain all of the required information. All Certificates missing training dates. **Repeat Violation**
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula at cook line, 71° water.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Rear prep area.
- Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates have employee names, some missing training dates.
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - License expired within 30 days after expiration date.
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6/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/13/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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