- Basic - Bowl or other container with no handle used to dispense food. In oregano, cook line, mgr removed it **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Mop sink, shelf under table by triple sink, and exterior of taster, also exterior of seasoning container by cook line, and shelves on storage rack by oven
- Basic - Build-up of grease on nonfood-contact surface. Heavy on cart by cook line
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. By single service, table at front counter, mgr discarded it **Corrected On-Site**
- Basic - Equipment in poor repair. Great trap rusted and appears to be moved a few inches from its place
- Basic - Food debris accumulated on kitchen floor. Triple sink room, also wall behind triple sink
- Basic - Food stored on floor. Frying oil, by cooklin, overnight per mgr, mgr moved it to shelf **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Prep unit by cook line
- Basic - Hole in ceiling. By oven
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs on shelf above cooked turkey wings, in 6 door cooler, mgr rearranged **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease/dust and/or soil deposits. Dust in vent, 2 door upright cooler by warmer table, also 6 door cooler
|
10/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. With grease build up above fryers.
- Basic - Case/container/bag of food stored on floor in kitchen. Carton of oil next to fryers. **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cup with no lid on prep table near ovens. **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. Scoop handle in Mac n cheese at steam table. **Corrected On-Site**
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Interior of chest freezer near dish washing area.
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink in dish wash area. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Left side of tall two door silver reach in cooler in prep area and at make table unit across from the stove.
- Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam to go containers stored on shelf in dry storage room. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Reach in cooler gaskets at make table unit across from stove.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Next to waffle iron at front counter area and next to steam table. **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. Employee touched corn bread muffins with no gloves. Discussed wearing gloves with employee.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sweet potato souffl 80° and Mac n cheese at 70° under steam table unit. Placed items in cooler. Cooked cabbage 110° and field peas 126°. Turned up steam table. Gravy on shelf in cook area at 70°. Chef discarded gravy.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Bags of raw chicken stored with pork spare ribs and a box of sausage patties in dry storage room.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Food debris build up on shelf on the right side of fryers. Also on wire shelf in cook area.
- Intermediate - Encrusted material on can opener blade. Can opener blade next to dry storage rack. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in dish washing area.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Stored inside dry storage room next to tall one door reach in cooler.
|
4/16/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cart under microwave, top of stove, shelf on table by cook line
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food storage container/container lid cracked or broken. For spices on table **Corrected On-Site**
- Basic - Food stored on floor. Cooking oil, flour bag by cook line **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Prep unit and upright reach in cooler
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep unit **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site** **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers in storage shelf, closet **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To grab bread from toaster **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 65° water wash on table, for raw pork chop, explained time as public health control, corrective action: wrote time, 50° chittlin loaf in prep unit top, corrective action: moved to ric bottom, 65° Mac and cheese, corn bread dressing under steam table, corrective action: wrote time **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 98° cabbage, 88° green beans on steam table, double pan, explained time as public health control, corrective action: wrote time
- High Priority - Toxic substance/chemical stored by or with single-service items. Clorox spray bottles by aluminum trays, shelf by front counter **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm chl in bucket
- Intermediate - Accumulation of food debris/grease/dust on food-contact surface. Vents in Upright reach in coolers and interior of spice container on table **Repeat Violation**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Container in it
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Eggs, gave sign and posted it **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Hanging on shelf by front counter, purple substance **Corrected On-Site**
|
3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cart by cook line
- Basic - Faucet/handle missing at plumbing fixture. Not working properly, hot side, handsink by cook line
- Basic - Leaking pipe at plumbing fixture. Under handsink
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep unit by cook line
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Seasoning by cook line
- High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 67° water to dip raw food and then bread it, explained time as public health control, corrective action: wrote time
- Intermediate - Accumulation of food debris/grease on food-contact surface. Seasoning container at cook line, interior and exterior
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink. By cook line **Corrected On-Site**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher. Has quat instead of chlorine
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potato salad made yesterday morning
|
10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice temp 120?F in pan on top of oven. Corrective Action, employee placed product on steam table.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Containers of raw chicken of raw fish in maketable reach in cooler across from fryers.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Across from 3 compartment sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Container of peas. **Corrected On-Site**
|
5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. On prep surface next to 3 compartment sink. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. On prep surface. Corrected On Site.
|
10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Sink by dish room.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Bulk food containers. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Observed cutting board grooved/pitted and no longer cleanable. Make table.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Not sanitizing. Corrected On Site.
- Critical - Observed food stored on floor. Jug of oil. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Observed single-service items stored on floor. Cups. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Bleach and sanitizer. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked. Crab mix.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
|
7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 36-15-1 Observed grime accumulated on kitchen floors.
- Violation: 37-05-1 Observed wall soiled with accumulated grime and grease.
|
3/14/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
|
1/13/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - No conspicuously located thermometer in glass door cold holding unit or prep unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, shelves, exterior of coolers and prep unit.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands after coming in from outside with food purchases.
- Critical - Observed encrusted material on can opener.
- Observed grime accumulated on kitchen floors.
- Critical - Observed handwashing sink not clean.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat, flour.
- Observed operator with no hair restraint.
- Observed residue build-up on nonfood-contact surface, bulk containers.
- Critical - Observed soil residue in bulk storage containers.
- Observed wall soiled with accumulated grime and grease.
- Critical - Potentially hazardous food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit.
- Critical - Potentially hazardous food reheated in a microwave oven for hot holding not stirred, covered and allowed to stand covered for 2 minutes to even temperture.
|
1/13/2012 | Routine - Food | Warning Issued |
- Violation: 23-03-1 Observed build-up of crusty greasey residue on nonfood-contact surfaces, cookline, fryer, griddle, stove areas.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Violation: 35A-08-1 Observed live flies in kitchen and dining area.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 44-02-1 Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering, bag on floor, overflowing.
- Critical - Violation: 53B-08-1 No proof of required employee training provided for employee hired 4 mo. ago. 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. Repeat Violation. Has books from FRLA, none completed.
|
10/11/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, spoons handles up in cup. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No proof of required employee training provided for employee hired 4 mo. ago. 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. Repeat Violation.
- Observed 2 employees with no hair restraint. Repeat Violation.
- Observed build-up of crusty greasey residue on nonfood-contact surfaces, cookline, fryer, griddle, stove areas.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed grease accumulated under cooking equipment.
- Critical - Observed live flies in kitchen and dining area.
- Critical - Observed toxic item improperly stored on shelf with single service items- toilet bowl cleaner.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering, bag on floor, overflowing.
- Wet mop not hung to dry, left in dirty water.
|
8/8/2011 | Routine - Food | Warning Issued |
- No copy of latest inspection report.
- 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.
- Observed employee with ineffective hair restraint, very long hair.
- Observed employees with no hair restraint.
- Critical - Observed improper horizontal separation of raw animal foods, cooler by cook line.
- Critical - Observed interior of cook line reach-in cooler soiled with accumulation of food residue, gaskets also.
- Critical - Observed raw animal food stored over cooked food. Shell eggs over cookef chicken in reach in. Corrected On Site.
- Observed single-service articles improperly stored, not inverted on shelf. Corrected On Site.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering, left on top of flour container.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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.
|
8/20/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Uncle Genes Soul & Seafood Cafe, 5123-4 Timuquana Rd, Jacksonville, FL »