Critical - Certified Food Manager unable to answer basic Food Code questions. didn't know big 4 foodborne illnesses
Critical - Equipment food-contact surfaces and utensils not sanitized. doesn'have bleach in premises
Critical - Food not properly protected from contamination. onions under 3 comp sink Corrected On Site.
Mobile food dispensing vehicle not keeping commmissary log as required.
Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. in mobile
Critical - Observed food stored in ice used for drinks. tea jugs
Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. has quat, needs chlorine
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 50F sausage, cooked 56F cheese, ice down Corrected On Site.
Critical - Person in charge failed to insure employees are properly sanitizing equipment. wasn't aware of proper dishware sanitation
Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. on counter, iced down Corrected On Site.
Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
4/13/2011
Routine - Food
Inspection Completed - No Further Action
Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
Critical. No handwashing sign provided at a handsink used by food employees.
Critical. Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
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