Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop laying in bulk cracker meal container with handle touching product **Warning** Scoops laying in all three bulk containers with handles touching product at callback inspection
High Priority - Live flies in kitchen. Flies in front counter and dining room areas **Warning** Several flies in dining room at callback inspection
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 127°-131° in hot holding unit on cooks line. Corrective action-manager placed back on smoker **Warning** Chicken in left side hot holding unit 119°-122° at time of callback inspection. Manager placed back in smoker to reheat
09/02/2014
Food-Licensing Inspection
Call Back - Complied
Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cases of styro foam cups on floor in back storage room **Corrected On-Site** **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cups on make table on cooks line **Warning**
Basic - Food stored on floor. Cases of pork on floor in walk in cooler **Corrected On-Site** **Warning**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop laying in bulk cracker meal container with handle touching product **Warning**
Basic - Mop/service sink in disrepair. Mop sink has been pulled off stand and is no longer useable, Plumbing has been disconnected **Warning**
Basic - Open dumpster lid. **Corrected On-Site** **Warning**
Basic - Outer openings not protected with self-closing doors. Self closer broken on back door **Warning**
High Priority - Live flies in kitchen. Flies in front counter and dining room areas **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 127°-131° in hot holding unit on cooks line. Corrective action-manager placed back on smoker **Warning**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Whole shell eggs stored over packs of macaroni and cheese in walk in cooler **Corrected On-Site** **Warning**
High Priority - Vacuum breaker missing at hose bibb. Missing on bibb where hose is attached in back storage room **Warning**
Intermediate - Spray bottle containing toxic substance not labeled. Two bottles (one with soap and one with window cleaner ) on shelf above triple sink not labeled **Corrected On-Site** **Warning**
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