- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored on top of ice machine not inverted, chef turned upside down. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on center prep table across from ice machine p chef removed. **Corrected On-Site**
- Basic - Equipment in poor repair. Heavy Rust pitting on shelves of reach in cooler middle of cook line, gasket is also torn on right door.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato, butter, cooked vegetables, cooked onion 48-51° in reach in cooler end of cookline, chef moved to walk in cooler.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Container of hummus marked 9/17 in reach in cooler along front prep line, chef voluntarily discarded. Container of Ceasar dressing marked 9/8 in walk in cooler, chef voluntarily discarded.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer on outside of reach in cooler drawers end if cook line reading 30°, all TCS food above 41° inspector thermometer calibrated onsite.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam tags not in Order.
- 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. Reach in cooler drawers end of cook line reading 50° ambient, all TCS items inside above 41°
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Red cup on microwave. Yellow cup on shelf. Moved. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair. White tiles at base of wall at entrance of kitchen.
- Basic - No handwashing sign provided at a hand sink used by food employees. Server sink near expo. Added sign. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Blue tape on pans. Rewashed. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flours. Labeled. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand wash sink. Replaced. **Corrected On-Site**
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5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in dry storage area not secured.
- Basic - Clean knives/utensils stored in crevices between equipment. Clean knives stored between counters on cook line. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. Restaurant women's restroom lacks covered receptacles.
- Basic - Employee personal items stored in or above a food preparation area. Employee sunglasses located on shelf above cook line prep area. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal and plastic bins wet nesting on dish rack in kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths in server area not stored in sanitizing solution. **Corrected On-Site**
- High Priority - Employee washed hands with cold water. Cook on cook line washed hands at hand wash sink where no hot water was available. **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Ware washing employee unable to identify type of sanitizer used in dish machine and unable to identify which type of test strips to use.
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Bartender performing food prep in bar area wearing nail polish. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand wash sink on cook line has no hot water available.
- Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of pink sanitizer in bar area. **Corrected On-Site**
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Orzo in drawer **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas, tongs etc on cookline **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar
- Basic - Single-use gloves not stored in a clean, protected location. In storage closet on floor **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over cooked sausage/empanada mix **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar **Corrected On-Site**
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/17/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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