Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup on top of ice machine
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm, corrective action: manager added bleach to being up to 50ppm **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Soup 44° in reach in cooler under microwave **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. Provided manager with Time as a Public Health Control form
07/21/2014
Routine - Food
Inspection Completed - No Further Action
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham and roast beef 47, rear reach in cooler. Corrective action moved to another cooler.
Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Rear 2 door reach in cooler.
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