- Violation: 14-33-1 Observed equipment in poor repair. Surface rust on shelf under preperation tables
- Critical. Violation: 31-07-1 Hand sink missing at dishwashing machine or area. Observed evidence of old location of a hand sink Repeat Violation. Repeat Violation.
- Critical. Violation: 53A-11-1 Certified Food Manager unable to answer basic Food Code questions. Health Exclusion Questions and Safe food handling temperature questions Repeat Violation.
- Critical. Violation: 53B-08-1 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. Pro
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9/11/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Eggs
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. multiple items in the reach-in; ie,mac salad, luncheon meat,
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Potential hazardous foods in individual containers in the display cases
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.' In the white stand-up freezer; preperation area
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Eggs Corrected On Site.; employee discarded
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw thawed beef over Ready to eat items in the walk-in
- 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; cook uses sanitizer not proper hand washing Corrected On Site.
- Observed equipment in poor repair. Surface rust on shelf under preperation tables
- Observed utensils in poor condition. bulk metal ice scoop is cracked down the middle
- Food-contact surface not smooth and easily cleanable. Reach-in has excessive ice build up
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. preperation table;
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of reach-in freezer
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelf over preperation table; back room
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Utensil in heavily soiled drawer; in dish area
- Critical. Water pressure lacking at fixtures that require the use of water. women bathrooms Repeat Violation.
- Plumbing system in disrepair. at mop sink
- Critical. Hand sink missing at dishwashing machine or area. Observed evidence of old location of a hand sink Repeat Violation. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. preperation area Repeat Violation.
- Observed open dumpster lid.
- Dumpster not on proper pad. Repeat Violation.
- Critical. Observed the presence of insects, rodents, or other pests. flying insects around trash can in the kitchen
- Observed food debris accumulated on kitchen floor. Entire floor; preperation area
- Observed debris accumulated on dining room floor.
- Ceiling tile missing. Dining area
- Observed wall in disrepair. by women bathrooms
- Observed wall soiled with accumulated excessive food debris. through-out kitchen areas; preperation area Repeat Violation.
- Observed attached equipment soiled with accumulated dust. ceiling fans in kitchen area
- Observed ceiling in disrepair.' dry wall not properly repaired, insulation exposed; dish area
- Lights missing the proper shield, sleeve coatings or covers. through -out kitchen area
- Critical. Observed unlabeled spray bottle. clear substance in the kitchen
- Wet mop not hung to dry. Mop in soiled water;
- Critical. No Certified Food Manager for establishment.
- Critical. Certified Food Manager unable to answer basic Food Code questions. Health Exclusion Questions and Safe food handling temperature questions Repeat Violation.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Knowledge of food temperatures and dish washing requirements
- 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. Pro
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7/6/2009 | Routine - Food | Warning Issued |
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