- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. Last reviewed 2012, **Repeat Violation**
- Basic - Bowl or other container with no handle used to dispense food. Cup for cheese scoop in walk in cooler corrected manager removed. **Corrected On-Site**
- 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 prep table, corrected manager removed. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In pizza prep reach in cooler, corrected manager added thermometer. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Pizza prep reach in cooler. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Unlabeled powder sugar.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Plastic household storage containers throughout establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler chicken wings 47° sausage 48° chicken patties 47° prepared before lunch manager placed in walk in cooler.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 300 ppm, corrected manager diluted to 100 ppm. **Corrected On-Site**
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Soiled reach-in cooler gaskets. Gaskets with mold like black build up at pizza make table.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. At front counter make table unit: Steak 48°, cooked peppers 48°, cut lettuce 49° 50°, cut tomato 50°, cooked chicken 49°, Italian sausage 49°, roast beef 53°, ham 48°, turkey 45°. Corrective action: items moved to pizza cooler and cooler turned down.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Plastic lids covering containers of cooling cooked chicken in walk in cooler. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. At front counter make table unit: Steak 48°, cooked peppers 48°, cut lettuce 49° 50°, cut tomato 50°, cooked chicken 49°, Italian sausage 49°, roast beef 53°, ham 48°, turkey 45°. Unit is reading 44.5° ambient with inspector thermometer. Corrective action: items moved to pizza cooler and cooler turned down.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee expired.
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves. Shelves at cook line storing single service items.
- Basic - Outer openings not protected with self-closing doors. Rear exit door self closer broken, **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500 ppm chlorine bucket. Refreshed 100 ppm.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scrub pad, hand sink next to triple sink. Removed. **Corrected On-Site**
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. Storing wet wiping cloth and dish scrubbers, corrective action removed.
- Observed nonfood-grade containers used for food storage. Storing basil in brown paper bag.
- Critical - Observed unlabeled spray bottle. Corrective action labeled.
- Critical - Outer openings not protected with functioning self-closing doors. **Repeat Violation**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soups in steam table 127-131?F, corrective action reheated to 165?F.
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Souflee cup in minced garlic container. Corrected On Site. Removed souflee cup.
- Critical - Handwash sink not accessible for employee use at all times. Buckets in sink, corrective action moved bucket out of sink.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink. Quaternary ammonium.
- Critical - Observed food stored on floor. Bottled water. Corrected On Site. Moved water off floor.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Lunch meats in front reach in sandwich prep cooler, sour cream, ricotta cheese in pizza prep cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over beef walk in cooler, corrective action- reversed. Repeat Violation.
- Critical - Outer openings not protected with functioning self-closing doors. Repeat Violation.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board, prep area. Corrected On Site. Removed.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Pizza peels on dusty oven top. Corrected On Site. Moved/cleaned.
- Critical - No complete 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. Employee working, Chase, has been working over 60 days, needs to be trained.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw ground beef in walk in cooler. Corrected On Site. Reversed.
- Critical - Observed toxic item improperly stored. Sanitizer stored next to single serve "to-go" containers, next to steam table at cookline.
- Critical - Observed unlabeled spray bottle. Blue liquid cleaner. Under front counter. Corrected On Site. Labeled.
- Critical - Outer openings not protected with functional self-closing doors. Rear exit door has been repaired, but still does not completely close.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagna, walk in cooler. Made yesterday. Corrected On Site. Dated.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Soup 78F, soup 146F, both in steam table, both put in around 11AM per manager. Currently 1:11PM. Corrected On Site. Put both into pots on stove, started rapidly heating to 165F.
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom. Unisex restroom.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle. Corrected On Site. Moved.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. Jug of cooking oil next to fryers. Corrected On Site. Moved.
- Critical - Observed handwash sink used for purposes other than handwashing. Storing scrub pad, hanging spray bottles on sink, next to triple sink. Corrected On Site. Removed items. Repeat Violation.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Need quat, have chlorine test strips.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sliced deli meats in walk in cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 400+ ppm, bucket. Corrected On Site. 80 ppm.
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9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Equipment or utensils not designed or constructed in a durable manner./ permanent marker on pizza peel.
- Critical - Observed handwash sink used for purposes other than handwashing./ dumping sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ olive oil with fresh garlic. Corrected On Site. / product placed in the reach in cooler by the owner.
- Critical - Working containers of food removed from original container not identified by common name./ flour.
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4/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. / touching cooked pizza with bare hands. mgr. washed hands and wear gloves. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.pizza sauce pitcher.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. / incorrect time marking / time of discard not available. improper documentation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./ minestrone soup hot held hot holding unit at 110 degf. Corrected On Site. Soup has been placed in stove for reheating to 165 degf.
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2/24/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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