- Basic - Bowl or other container with no handle used to dispense food. On sugar over reach in cooler **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. One half out of bag and touching floor and another completely out of bag in storage room **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Back pack over sugar, storage area **Corrected On-Site**
- Basic - Plumbing system in disrepair. Handsink at back prep area not draining properly
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Basic - Wiping cloth sanitizing solution stored on the floor. Back prep area **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. White powder over reach in cooler **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. 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. 46° raw pork, raw hamburger and canned artichoke, 46° cut lettuce, crab, cheese, in prep unit, unit temp at 42°, 48° blue cheese in prep unit, corrective action: some food discarded, some iced down
- High Priority - Raw animal food stored over ready-to-eat food. Raw steak over sauce in prep unit by stove **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- High Priority - Toxic substance/chemical improperly stored. By clean pots, over triple sink **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Bar, dumping ice in it
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Upright, server area, shelves and vent dirty
|
5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Freezer
- Basic - Water leaking from faucet/faucet handle. Hand sink by ice machine
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Risotto from last night at 48-58° in reach in cooler, 1 sm pan, corrective action: manager discarded it
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 60° shredded cheese and pooled eggs sitting on ice, corrective action: added water
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 120° sausage links and patties in warmer, corrective action: reheated on grill **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500 ppm quat in bucket **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Unable to read
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sour cream **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covering risotto while cooling **Repeat Violation**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. One at 20° **Corrected On-Site** **Repeat Violation**
|
7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. Cookies at bar
- Critical - Food thermometer not accurate within /- 2 degrees Fahrenheit. One reading 28? in ice water **Corrected On-Site** **Repeat Violation**
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Smoked salmon, on package doesn't say it is pre cooked, mgr called supplier and got letter with farm raised info **Corrected On-Site**
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Upright cooler by entrance **Repeat Violation**
- Critical - Observed food being cooled by nonapproved method. Not enough ice in bath to cool shrimp stock, corrective action : added more ice
- Critical - Observed food stored on floor. Rice bucket in storage **Corrected On-Site**
- Critical - Observed handwash sink used for purposes other than handwashing. Dumping ice at bar
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Prep reach in cooler, by lid **Corrected On-Site**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Half half at bar
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 107? clam strips in warmer box, reheated in fryer
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates at buffet and spoons at bar area
- Critical - Working containers of food removed from original container not identified by common name. Shelf **Corrected On-Site**
|
12/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-07-1 Thermometers not calibrated according to manufacturer's specifications. one reading 28F Corrected On Site. Repeat Violation.
- Critical - Violation: 22-26-1 Observed buildup of soiled material on racks in the reach-in cooler. 2 upright reach in coolers
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination. no pre wrap straws at bar self service Corrected On Site.
|
7/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm , glasses dishmachine Set up manual sanitation until dishmachine is fixed
- Critical - Equipment food-contact surfaces and utensils not sanitized. glasse, dishmachine not properly working
- Critical - Food Service Manager not certified after 30 days of employment. Mr Richard Waters
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Lights missing the proper shield, sleeve coatings or covers. prep table by office
- Critical - No handwashing sign provided at a handsink used by food employees. restrooms
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. upright reach in cooler Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves to make a sandwich Corrected On Site. washed hands
- Critical - Observed food stored in undrained ice. raw salmon
- Critical - Observed food stored on floor. salt bags Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. bags with raw shrimp and cooked shrimp on same pan, prep reach in cooler Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp mix 50F discarded
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Observed single-service articles stored without protection from contamination. straws at bar Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. chicken, melon, fish at buffet area Corrected On Site. wrote times
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. potatoes made on Saturday Corrected On Site. wrote date
- Critical - Required consumer advisory for raw/undercooked animal food not provided. gave sign Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications. reading 22F Repeat Violation.
|
7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Food not cooked to 145 degrees Fahrenheit or above. fried oysters between 110-150F, fried again to 180F Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. handsink at back prep area Corrected On Site. Repeat Violation.
- Critical - No Certified Food Manager for establishment. mgr at Doctor's office
- Critical - No conspicuously located thermometer in holding unit. grill cooler Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- No plan review submitted and renovations in progress. bar relocated, gave plan review form
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. vents in walk in cooler Corrected On Site.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. 2 upright reach in coolers
- Critical - Observed employee use food thermometer to take food temperatures without first sanitizing the thermometer.
- Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. vents in two upright reach in cooler Corrected On Site. Repeat Violation.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Observed single-service articles stored without protection from contamination. no pre wrap straws at bar self service Corrected On Site.
- Observed single-service items stored on floor. box with cups, storage area Repeat Violation. Corrected On Site.
- Critical - Observed toxic item stored by food. soap squeeze bottle on top of ice machine Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications. one reading 28F Corrected On Site. Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb. cold water faucet at mop sink
|
4/27/2012 | Routine - Food | Warning Issued |
- Critical - Observed bare hand contact with herbs (COS) got gloves.
- Observed cloth towel over scallops. (COS)
- Observed commercially processed food opened and held for more than 24 hrs no date marked. (COS) half half
- Observed cooling by a non approved method. Cooling pasta with cover on. (COS)
- Critical - Observed dusty vents in upright reach-in cooler by cook line.
- Critical - Observed no cold water at mop sink. (COS) Faucet fell over.
- Critical - Observed no paper towels at handsink by prep sink. (R) (COS)
- Observed plastic lids on floor (box) in storage. (COS)
- Observed prepared potentially hazardous food held for more than 24 hrs no date marked. Chicken (COS) in WIC.
- Observed probe thermometer not calibrated. 26 degrees F on ice water. (COS)
- Observed some foods not under sneeze guard by bar. Potato chips, apples, lemon wedges, cookies.
- Observed spoons not inverted by prep area. (COS)
- Observed tea bags (box) on floor, storage area. (COS)
|
11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Observed attached equipment soiled with accumulated grease.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. under cutting board
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed equipment in poor repair. reach-in pooling water
- Observed food debris accumulated on kitchen floor. under equipment
- Observed gaskets with slimy/mold-like build-up. multiple
- Observed single-service items stored on floor. Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. sneeze guards present but ineffective. Corrected On Site.
|
6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on low oven handle Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. unsealed wood cutting board Corrected On Site.
- Observed equipment in poor repair. reach-in pooling water
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed gaskets with slimy/mold-like build-up. reach-in
- Observed single-service items stored on floor. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. blocked by equipment
- Critical. Observed handwash sink used for purposes other than handwashing. filling water pitcher Corrected On Site.
- Ceiling tiles missing. Repeat Violation.
- Observed attached equipment soiled with accumulated dust. vent covers in walk-in
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. bar triple sink
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. hanging from equipment rack Corrected On Site.
|
1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, HAM.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name, 2 BULK CONTAINERS.
- Critical. Thermometers not calibrated according to manufacturer's specifications/ BATTERIES IMPAIRED .
- Critical. Observed food stored on floor, BOX OF POTATOES / NEAR OFFICE.
- Critical. Observed employee , handle clean equipment , THEN TOUCHING DIRTY, REPEATING CYCLE , without washing hands.
- Critical. Observed soiled reach-in cooler gaskets, NEAR STOVE.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine, PLASTIC PANEL
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on TABLE MOUNTED MIXER.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue, NEAR STOVE.
- Critical. No handwashing sign provided at a handsink used by food employees, EMPLOYEES RESTROOM .
- Ceiling tile missing, 5 NEAR KITCHEN WINDOW .
- Wet mop not hung to dry.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. IN OFFICE.
- Critical. Circuit breaker box blocked and/or inaccessible. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 7/22/10.
|
5/21/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. across from oven
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cod Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. reading 22F
- Critical. Displayed food not properly protected from contamination. soup not under sneeze guard and ham
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. lamb next to ground beef in walk-in cooler, and steak over fish in walk-in freezer Corrected On Site. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. hamburger patties over butter in reach-in Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm at bar
- Critical. Reach-in cooler not cleaned prior to accumulation of mold like substance residue. on interior label, upright 2 doors by cook line
- Critical. Observed soiled reach-in cooler gaskets. and dore frame, reachin across fRom cook line
- Critical. Observed encrusted, soiled material on slicer. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on shelves at dishmachine area
- Equipment and utensils not properly air-dried. aluminum pans on shelf
- Observed utensils stored in crevices between equipment. knife between coolers Corrected On Site.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. not under sneeze guard Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. on dump sink at bar
- Observed food debris accumulated on kitchen floor. along wall
- Observed hole in ceiling. ceiling tiles missing, working on a/c
- Carbon dioxide/helium tanks not adequately secured. at bar closet Repeat Violation.
|
10/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/10/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/4/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Univ Club Dining Rm, 1301 Riverplace Blvd, Jacksonville, FL »