- Basic - Exterior door has a gap at the threshold that opens to the outside. At back door by dish washing area. **Repeat Violation**
- Basic - Food stored on floor. Large bin of sugar dry storage, corrected manager moved to shelf. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. On walk in cooler and reach in cooler by line. **Repeat Violation**
- Basic - Walk in cooler fan has accumulation of food debris/dust/grease/soil residue.
- Basic - Walk-in cooler gaskets soiled with build-up. Meat walk in cooler.
- Basic - Wiping cloth sanitizing solution stored on the floor. Two containers on line corrected manager moved to shelf. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ranchero sauce 50° stop sale. Main walk in cooler, carne marinade 47° separated into smaller pans in covered.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Tomato sauce 94°, corrective action manager stirred to uniform temperature of 137°.
|
10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cup in green salsa in walk in cooler. **Corrected On-Site**
- Basic - Clean cups/glasses not properly air dried - wet nesting. Plastic cups in server area next to soda fountains.
- Basic - Covered waste receptacle not provided in women's bathroom. In both bar and restaurant bathrooms.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Light gap beneath exit door from kitchen to patio.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. At ice bin in bar area closest to bar entrance. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. At middle tall silver reach in cooler next to ovens.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths at bar area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa on counter in kitchen at 48° and butter on prep line at 78°. Corrective action: salsa placed on ice bath and butter taken to be melted.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Racks of chicken at 85° - 90° and racks of cooked corn at 81° left on speed rack next to tall silver reach in freezer. Items moved to walk in cooler.
|
4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Make table. Cook line.
|
12/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. Make table. Cook line.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups, server station. Corrective action taken, cups removed to be rewashed.
- Basic - Reach-in cooler and reach-in freezer gasket torn/in disrepair. Multiple in cook line. Manager stated gaskets have been ordered.
- 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. Brisket, chicken, ground beef, carnitas and carne Asada all at 44-51°. Walk in cooler. Walk in cooler ambient temperature is 39°. See Stop Sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Full large pans, wrapped and covered. Brisket, chicken, ground beef, carnitas and carne Asada.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired on June/2013
|
10/4/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In seasoning containers in dry storage room, corrective action removed.
- Basic - Build-up of mold-like substance on nonfood-contact surface. Walls behind dish machine.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Rack of clean glasses next to handwash sink in clean dish area.
- Basic - Garbage on the ground and/or pad around dumpster. Both dumpsters full with garbage around dumpsters on ground.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 door make table cook line across from convection oven.
- Basic - Plumbing system in disrepair. Pipe from waste dump pit to drain too short, water leaking onto floor.
- Basic - Walk-in cooler gasket torn/in disrepair. 2 door make table at end of cook line across from convection oven.
- Basic - Working containers of food removed from original container not identified by common name. Seasoning container in dry storage room.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Black beans at 90-104?F in steam table next to flat top. Corn in steam table next to 2 door make table across from grill at 127-131?F, corrective action all reheated to 165?F.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw eggs over washed lettuce in 2 door reach in cooler at end of cook line next to convection oven.
- Intermediate - Employee used handwash sink as a dump sink. At server station ice dumped in sink.
- Intermediate - Reach-in cooler shelves soiled with food debris. Cooler storing clean glasses at end of bar near entrance, corrective action removed glasses.
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled. Under handsink at server station, corrective action labeled.
|
1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Women's bathroom leading to patio.
- Critical - Covered waste receptacle not provided in women's bathroom. One stall in women's bathroom.
- Equipment and utensils not properly air-dried. Wet nesting, corrective action unstacked containers.
- Critical - Hand wash sink lacking proper hand drying provisions. Server area, corrective action added towels.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Handle in flour container, corrective action removed handle.
- Observed garbage on the ground and/or pad around dumpster. Operator stated they have a call in for pick up.
- Critical - Observed unlabeled spray bottle. At bar, corrective action labeled.
- Observed unnecessary items on the premise. Unused equipment outside back door.
|
11/19/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Tacolu, 1712 Beach Blvd, Jacksonville Beach, FL »