- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer buckets by hand sink and on bottom shelf of prep are excessively soiled, employee changed bucket.
- Basic - Working containers of food removed from original container not identified by common name. Plastic bottle on front prep, water pre employee. Labeled by manager . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 2 Containers of Raw Beef was marinated with ambient temperature sauce at 10:21 am, 2:10 pm temperature is 52-53°. Corrective action, placed in freezer to rapidly cool.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Cut red cabbage marked 8/30, manager voluntarily discarded. **Corrected On-Site**
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottles of water above produce in reach in cooler near dry storage. Moved by manager. **Corrected On-Site**
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5/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. 130° cooked cabbage on steam tray, explained they need a warmer or the time as public health control, corrective action: reheated
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To cut broccoli **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting broccoli for letter use , got gloves **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink, on hanging house
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw partially cooked chicken over raw beef in freezer **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Front counter **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Tray on it, front counter **Corrected On-Site**
- 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 cabbage
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dish drying racks shelves with rust that has pitted the surface.
- Basic - Leaking pipe at plumbing fixture. Air conditioner is leaking from ceiling into kitchen.
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6/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans **Corrected On-Site**
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop was in bucket of ice. Corrected On Site.
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1/31/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw beef Corrected On Site- units eletrical tripped, reset - beef cooling
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. grilled chicken held at low boy using the 4 hour time limit - time not marked Corrected On Site -5-7.5# discard by 6pm
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2/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Bulk product
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Licensing Inspection - new hires trained within 60 days
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12/3/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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