- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. By three door cooler in kitchen, mgr put them up **Corrected On-Site** **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. Coffee on prep table, mgr discarded it **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Egg cooler **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep unit, put it as dirty **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 63° raw bacon, 55° American cheese on table, 75° pancake mix on table, 70° butter chips, at front counter, corrective action: mgr placed them in cooler, and wrote time on butter, explained time as public health control **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw shrimp-open over fully cooked chicken, upright freezer, mgr rearrange **Corrected On-Site** **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Little oven, kitchen **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cooked gyro opened on Saturday, mgr dated **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By triple sink, mgr got some **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. Couldn't find **Repeat Violation** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pastas salads, made yesterday morning and Saturday, mgr discarded one and dated other one **Corrected On-Site** **Repeat Violation** **Warning**
- 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. On 6/2014 **Warning**
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09/23/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling vents soiled with accumulated grease. Cooking area
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Raw shelled eggs then cheese for burrito **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 117° sausage patties, explained time as public health control, corrective action: wrote time
- High Priority - Toxic substance/chemical improperly stored. By tea, by cups and over souffl cups, front counter and kitchen **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Hot dogs opened a couple of days ago
- Intermediate - Handwash sink used for purposes other than handwashing. Bucket in it, front counter **Corrected On-Site** **Repeat Violation**
- Intermediate - No certified food manager for establishment. Sent thru phone msg **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products. Couldn't find it
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg salad, tzatziki sauce, and pancake mix, made a couple of days ago
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Eggs and sausage patties on grill, front counter
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Corrected On-Site**
- Basic - Food stored on floor. Oil jugs **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at 70° on prep table, explained time as public health control, corrective action: discarded by mgr
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Tuna salad made on 10-15-13, discarded by mgr
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- Intermediate - Handwash sink not accessible for employee use at all times. Kitchen **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Container in it **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Eggs, gave sign and posted it **Corrected On-Site**
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink.
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4/8/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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