- Basic - Interior of microwave soiled with encrusted food debris On cookline, corrected employee cleaned. **Corrected On-Site** **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In warewashing prep area.
- Basic - Plumbing system in disrepair. Hand wash sink at front buffet leaking on floor, manager stated repair has been ordered.
- Basic - Working containers of food removed from original container not identified by common name. Large containers of flour/sugar unlabeled, corrected employee labeled. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. Can of cheese sauce. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice on back steam table 110° corrected manager reheated to 135°.
- Intermediate - Employee used handwash sink as a dump sink. Ice in front kitchen sink.
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on storage shelf. **Repeat Violation**
- Basic - Food stored on floor. Cooking oil in dry storage area. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. On cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Knife in dipper well on top of wet wiping cloth on cook line. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- High Priority - Dented/rusted cans present. Manager voluntarily removed. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook changed gloves on line no hand wash. Advised of requirement to wash hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line large pans of chicken 43° 50°, pork 50°. Corrective action taken manager moved to open pans in freezer. And on buffet salad items cut melon, tuna salad, pasta salad 45° to 50°.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Tray of eggs on top of cheese. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On lid and around lid. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. None available
- Intermediate - Records/documents for required employee training do not contain all of the required information. Some records do not contain trainers name or certification no.
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting. Front line.
- Basic - Food storage container lid cracked or broken. Cook line.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Across from fryers.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Less than 50 ppm. Bucket. Switched to quaternary 300 ppm. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liver wash. 73°F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Vegetable soup in barrel, front line 116-118°. Reheated to 189°F
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Trays of raw ground beef over prepared vegetables. Walk in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Containers of raw chicken over containers of raw pork. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Sink across from fryers, approximately 80°F
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11/20/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metals bins on dry storage shelf by three compartment sink.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Both walk in coolers.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried Chicken on front line 127°-148°
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. 2 pans of cooked yams in walk in cooler were date marked 10/12/13. Manager voluntarily discarded both pans. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Nozzles and back splash at soda dispensers throughout establishment. Corrective action taken, started to clean.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. One by three compartment sink and one by front waiter station.
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees must be trained within 60 days of hire/opening.
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12/31/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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