- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. Last date 04/13. **Warning**
- 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. Water cup on prep table, corrected manager discarded. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf dry storage. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep reach in cooler corrected manager added. **Corrected On-Site** **Warning**
- Basic - Soda gun holster with accumulated slime/debris. On bar. **Warning**
- Basic - Spray bottle containing a food product not labeled. Oil, corrected manager labeled. **Corrected On-Site** **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. On bar. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sweet sauce 110°, manager placed in ice bath. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg wash on ice by cook line 46° corrective action manager added more ice. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Letter in file states Harry's corporate training used however no proof of training provided. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Several items being held, green beans. Gave operator blank form. **Warning**
|
10/13/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. On sides of fryers and inside fryer doors. **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters. Grease build up on hood filters at cook line. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above prep tables next to food items and single serve items throughout kitchen.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket and bag stored next to food on shelf in dry storage area.
- Basic - Equipment and utensils not properly air-dried - wet nesting. On dish racks next to walk in cooler.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Light gap at exterior door next to men's restroom.
- Basic - Food storage container/container lid cracked or broken. Plastic containers on dish rack near walk in cooler.
- Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle in front of grill. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. On dish racks near walk in cooler. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Corn and roasted potatoes on speed racks. **Corrected On-Site** **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawers at cooler next to fryers: fish 48°, raw chicken 44°, green tomatoes 48°, cut potato 55°, chicken wings 56°. All items moved to walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. In walk in cooler: three tubs of grits 45° - 46° and container of corn at 44°. Employee voluntarily discarded items. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw pork stored over washed cobs of corn on speed rack. Also ground beef stored over raw pork on shelf. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Build up of black mold like substance on interior door, front of deflector shield, and behind deflector shield around chute at ice machine in kitchen. Also build up of black mold like substance on deflector shield of ice machine at bar. **Repeat Violation**
- Intermediate - Cold holding equipment incapable of 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. Reach in cooler drawers at cooler next to fryers: fish 48°, raw chicken 44°, green tomatoes 48°, cut potato 55°, chicken wings 56°. Corrective action moved all items to walk in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken wings on speed rack outside walk in cooler at 86°. Moved to walk in cooler. **Corrected On-Site**
|
4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Tops of fryers, behind doors as well.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Boxes of beef. **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable. Chemical spray bottles being used for sauces.
- Basic - No handwashing sign provided at a hand sink used by food employees. End of cook line next to batter station, also on other side of same wall.
- Basic - Old labels stuck to clean dishes. Container on storage rack in rear prep area.
- Basic - Stored food not covered in walk-in cooler. Multiple items on top of speed racks in walk in cooler.
- Basic - Waste line missing at soda gun holster. Entrance to bar, affixed line. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk rib rub in prep area. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Roasted tomatoes 74° at cook line. Corrective action - put on temporary time control. Will refrigerate/keep on ice in the future.
- Intermediate - Accumulation of black substance in the interior of the ice machine. On ice shield and around chute.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dish washing area. Removed items. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Damaged.
- Intermediate - Records/documents for required employee training do not contain all of the required information. Some certificates improperly filled out.
|
11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/27/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Food not in a clean/dry location that is not exposed to splash/dust. Bowl used for fried food exposed to splash from handsink at end of cook line near fryers.
- Critical - Hand wash sink lacking proper hand drying provisions. At server station, corrective action added paper towels.
- Critical - Handwash sink not accessible for employee use at all times. Multiple blocked by brooms and cart.
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. On dry storage shelf over bottles of oil, corrective action.
- Critical - Observed buildup of slime in the interior of ice machine. Near ice chute.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before gloves when prepping food. **Repeat Violation**
- Critical - Observed handwash sink used for purposes other than handwashing. Ice dumped in handsink near back door. Also dish scrubber stored in sink at end of cook line near office.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw pork over cooked sausage and hot dogs, corrective action reversed storage.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw pork in walk in cooler, corrective action reversed storage.
- Critical - Working containers of food removed from original container not identified by common name. Seasoning on dry storage shelf, corrective action labeled. **Repeat Violation**
|
12/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 12B-07-1 Observed beverage container on a food preparation table or over/next to clean equipment/utensils. To go cups at server station over sugar and sweetener packets, one on steam table on cook line.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. Storing container in handwash sink outside walk in cooler. Repeat Violation.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired. 10-22-2012 No certificates available.
|
10/22/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef brisket 42-44F, pork butt 43F both cooked yesterday temperatures taken during inspection and verified with Andy, Manager.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Nea dry storage room.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on fryer door handle. Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour container, corrective action inserted handle up.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Manager on duty has expired card.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quaternary ammonia strips for sanitizer buckets and bar.
- Critical - Observed beverage container on a food preparation table or over/next to clean equipment/utensils. To go cups at server station over sugar and sweetener packets, one on steam table on cook line.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before gloves when prepping food at front counter.
- Critical - Observed handwash sink used for purposes other than handwashing. Storing container in handwash sink outside walk in cooler. Repeat Violation.
- Critical - Observed live flies in kitchen. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk, heavy cream in upright cooler at server station.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. Flour container at end of cook line, corrective action labeled.
|
8/9/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
1/25/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Active managerial control not present/unable to answer applicable questions. Relating to times and walk-in cooler: how long unit had been malfunctioning.
- Critical - Bulk food removed from original container not labeled with common name. Flour, other bulk spices. COS.
- Critical - Can opener soiled with metal shavings. COS - started cleaning. Repeat violation.
- Ceiling/AC vents soiled over rear prep area.
- Clean lid/containers stored in container soiled with old food debris. Rear prep area.
- Critical - Cold holding unit unable to maintain potentially hazardous food at 41F or below. Multiple potentially hazardous foods in walk-in cooler at 45-46F. See temp list.
- Cutting board grooved, no longer cleanable; food contact surface not smooth, non-absorbant. Large wooden cutting board; unsealed, chipped wooden paddle. COS - discarded paddle. Repeat violation.
- Critical - Employee drinks not stored away from clean utensils/food prep surfaces. Multiple.
- Critical - Employee hand sink lacking hand wash sign/trash can where disposable paper towels are used. COS - provided sign/can.
- Employee handling food without sufficient hair restraint. COS.
- Critical - Employee imporoperly washed hands. Only washed hands for 5-7 seconds. COS - discussed proper procedure with manager.
- Critical - Establishment given stop sale notice due to temperature abuse. See stop sale notice.
- Critical - Food stored on ground. Jug of oil, dry storage. COS.
- Gaskets in disrepair. Container lid in disrepair. Multiple.
- Grease/debris build up on hood filters. Debris build up in soda gun holster. Behind bar. Repeat violation.
- Critical - Handsink used for other purposes than handwashing. Filling up pitcher with water. COS - switched to triple sink.
- In-use utensil used for potentially hazardous food not stored in clean, protected location. Tongs on oven handle. COS. Repeat violation.
- Old food stuck to clean dishes. Labels also. Multiple. Repeat violation.
- Critical - Potentially hazardous not cold held at 41F or below. Multiple potentially hazardous food items in walk in cooler. See temperature list.
- Critical - Presence of flies in kitchen. Repeat violation.
- Critical - Processed, potentially hazardous food ready-to-eat opened past 24 hours not properly date marked. Milk in reach-in cooler bar. COS. Discarded.
- Critical - Provided employee training certificates not all current. Multiple employees.
- Critical - Quat sanitizer exceeding maximum allowable strength. 450+ ppm in bucket. COs - remade solution 200 ppm.
- Critical - Ready-to-eat, potentially hazardous food not hot held at 135F or above. Pulled pork in hot drawer 128-136F, at cookline. COS. Put on time as a public health control, given form, discarded pork.
- Critical - Ready-to-eat, potentially hazardous food not reheated to 165F for 15 seconds, within 2 hours. Brisket 70-89F at 3 pm, by 5:15 pm only 120F, chicken 98-115F at 3 pm, by 5:55 pm only 140F. COS. Discarded both.
- Critical - Thermometer not located in warmest part of holding unit. Reach-in cooler at cookline. COS.
- Critical - Vacuum breaker missing at hose spigot. Under dish washing table.
- Wet wiping cloths not stored in sanitizer between uses. Multiple. COS. Put in buckets. Repeat violation.
|
1/24/2012 | Routine - Food | Warning Issued |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on grill handle. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Make table reach in cooler on cookline. Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of grease on nonfood-contact surface. Inside fryer doors. Corrected On Site. Cleaned.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. Soda gun behind bar. Corrected On Site. Cleaned.
- Observed clean equipment stored on floor. Containers in back room. Corrected On Site. Rewashed, sanitized.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. In heaviliy soiled container on storage rack in back room. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Large table cutting board on cookline.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Between changing gloves. Corrected On Site. Discussed proper procedure with manager.
- Critical - Observed encrusted material on can opener. Corrected On Site. Washed.
- Critical - Observed food being cooled by nonapproved method. Tightly covered. Multiple. Corrected On Site. Removed lids.
- Critical - Observed interior of microwave soiled. On cookline. Corrected On Site. Cleaned.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Bottom of keg cooler. Corrected On Site. Started cleaning.
- Critical - Observed live flying insects in kitchen.
- Observed old food stuck to clean dishware/utensils. On pan on storage rack in back room. Corrected On Site. Cleaned.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potato salad, phf dressing 45-47F, both in walk in cooler. Corrected On Site. Door was constantly being opened and closed and product was close to hot meat being cooled. Hot meat moved, door kept closed. Foods started cooling.
- Critical - Observed potentially hazardous food thawed at room temperature. Turkey. Corrected On Site. Put in walk in cooler.
- Critical - Observed unlabeled spray bottle. In dry storage. Corrected On Site. Discarded.
- Waste line missing at soda gun holster. Behind bar. Corrected On Site. Put back on holster.
- Wet wiping cloth not stored in sanitizing solution between uses. Multiple in back room. Corrected On Site.
|
7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Observed employee with no beard guard/restraint. Repeat Violation.
- Critical - Observed food stored on floor. / wal in cooler.Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing./ storing of dirty pitcher./ kitchen. Corrected On Site. Repeat Violation.
- Critical - Observed toxic item stored in food preparation area./ prep table. back kitchen.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ incorrect date marking Corrected On Site.
|
3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name./ flour container in the kitchen. Corrected On Site.
- 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. Repeat Violation. Corrected On Site.
- Observed employee with no beard guard/restraint./ kitchen empkoyee.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed soil buildup inside ice bin.
- Critical. Vacuum breaker mising at hose bibb./ under drip tray/ dishmachine
- Critical. Handwash sink not accessible for employee use at all times./ blocked with cleaning bucket with sanitizer. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing./ dumping sink. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
|
9/2/2010 | 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./ pulled pork inside walk in cooler. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above./ plant food cooked onions 90 deg F. Corrected On Site/ kitchen manager disposed off product.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./uses cup witout handle in scooping of ice.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./ bottle water on top of food preparation table. / kitchen handsink./ inside wait station. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times./ blocked with trash cans/ back food preparation area. Repeat Violation. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing./ storing wet towels.
- Critical. Observed toxic item stored in food preparation area./ squeeze bottle on top of equipment near open food copper.
|
2/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ cooked food /chicken, ribs & ready to eat food. sour cream.
- Critical. Working containers of food removed from original container not identified by common name./ flour bin Corrected On Site.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours./ added chopped cooked meat from cooler on chili. ( heat to 165 deg F) Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. / wear gloves / touching condiment/Corrected On Site.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed old labels stuck to food containers after cleaning.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength./ set up 3 compt. sink for sanitization. Corrected On Site.
- Critical. Observed soil buildup inside ice bin./ front.
- Critical. Observed encrusted material on can opener.
- Equipment and utensils not properly air-dried. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times./ blocked with box.in front.
- Critical. Hand wash sink lacking proper hand drying provisions./ front & back kitchen. Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label./ sanitizing bucket.
- Observed no child labor law poster.
|
9/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/24/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 12/31/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 9/22/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Mojo Kitchen, 1500 Beach Blvd Unit 111, Jacksonville Beach, FL »