- Basic - Cove molding at floor/wall juncture broken/missing. Under warewashing area. **Repeat Violation** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins in storage and drying areas. **Warning**
- Basic - Old labels stuck to food containers after cleaning. On metal containers. **Repeat Violation** **Warning**
- 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. See stop sale. Crab soup Hot held previous day and placed in Walk in cooler overnight now 60° and 56°. **Warning** CALLBACK: Crab soup in Walk in cooler dated 9/10 47°.
- High Priority - Vacuum breaker missing at hose bibb. Next to outdoor Mopsink. **Warning** CALLBACK: vacuum breaker purchased, operator unable to remove hose, plumber contacted.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
- 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. According to spreadsheet provided by operator, 16 current employees have expired training. New training materials have been ordered. **Warning**
|
09/11/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean equipment stored on floor. Bin lids in milk crate on floor near back oven. Corrected by manager. **Corrected On-Site** **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. Under warewashing area. **Repeat Violation** **Warning**
- Basic - Dead roaches on premises. Two dead near back oven. Corrected by manager. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins in storage and drying areas. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Cookline prep cooler. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout kitchen and warewashing area. **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep Reach in cooler. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. In warewashing area. Provided operator with sign. **Corrected On-Site** **Warning**
- Basic - Old labels stuck to food containers after cleaning. On metal containers. **Repeat Violation** **Warning**
- Basic - Single-service items stored on floor in wait station. Cases of to go containers under expedite table. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. Under and behind dish machine. **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour and sugar bins in warewashing area. Corrected by manager. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Drawer: chicken 47° 52° 54° shrimp 51° fish 45° comminuted meat 52°. Ambient 50°. All items in drawers three hours or less, moved to Walk in freezer or put on ice to rapidly cool. **Warning**
- 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. See stop sale. Crab soup Hot held previous day and placed in Walk in cooler overnight now 60° and 56°. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes in hot holding unit 120°. Item moved to reheat to 165°. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 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. Crab soup Hot held previous day in Walk in cooler 60° and 56°. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Next to outdoor Mopsink. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Outdoor ice machine. **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar side soda dispenser. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
- Intermediate - Refrigerated drawers not 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. Drawer: chicken 47° 52° 54° shrimp 51° fish 45° comminuted meat 52° ambient 50°. **Warning**
- 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. According to spreadsheet provided by operator, 16 current employees have expired training. New training materials have been ordered. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid, yellow liquid in warewashing area, sanitizer buckets. Corrected by manager. **Corrected On-Site** **Warning**
|
09/10/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at end of steam table.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above sauces in expedite area.
- 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. Drink on shelf in warewashing area. Corrected by manager. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins in drying and storage areas. **Repeat Violation**
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Throughout kitchen. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. On cookline. corrected by manager. **Corrected On-Site** **Repeat Violation**
- Basic - Light not functioning. Beneath hood in rear kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout kitchen. **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair. Exterior handles of prep coolers and drawers on cookline.
- Basic - Old labels stuck to food containers after cleaning. Masking tape labels on metal bins in drying area.
- Basic - Standing water in floor drain/floor drain draining very slowly. Standing water in warewashing area below dish machine.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Beneath warewashing machine. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook. Corrected by manager. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On sensor in ice outdoor ice machine.
- Intermediate - Employee filled water pitcher/cup at handwash sink. Cook filling pitcher at rear hand wash sink. Corrected by manager. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Metal bins in handwash sink in warewashing area. Corrected by manager. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Soda gun soiled. Buildup in soda gun behind bar. Corrected by manager. **Corrected On-Site**
|
3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dish storage area.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins in storage area.
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. In warewashing area.
- Basic - Food stored on floor. Items in dry storage and in Walk in freezer. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In sugar bin near warewashing area. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Numerous throughout. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Make table on cook line. **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area. Beneath warewashing machine.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Less than 10ppm. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Beef on steam table 120°. Product stirred to evenly distribute heat.
- High Priority - Dented/rusted cans present. See stop sale. One can of olives dented on lid seam.
- 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. Crab soup prepared 9/22 stored in Walk in cooler. 46°.
- High Priority - Roach activity present as evidenced by one live roach found. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed hands while wearing gloves. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At wait stations.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At expedite window. Dispenser not working at Three compartment sink. **Corrected On-Site**
|
9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Underside of handle on walkin cooler
- Basic - Case/container/bag of food stored on floor in dry storage area. Boxes on floor in storage at end of cookline
- Basic - Food stored on floor. Boxes on floor in storage at end of cookline. Cases of food in walkin freezer
- Basic - Gaskets/seals on holding unit in poor repair. Throughout
- Basic - In-use ice scoop stored on soiled surface between uses. Scoop on dirty ledge of outside ice machine
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage room. **Repeat Violation**
- Basic - Wiping cloth/towel used under cutting board. On back line prep area
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Containers of raw fish stored over cut lettuce. Re-located
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight buildup in interior top of outside ice machine
- Intermediate - Encrusted material on can opener blade. On back line
- Intermediate - Handwash sink used for purposes other than handwashing. On server cookline, spoon and lid in ink
|
3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting boards
- Lights missing the proper shield, sleeve coatings or covers. Throughout kitchen Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. Slight build up on outside icemachine
- Observed clean equipment stored on floor. Pots stored on floor in dishmachine area
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Bus pan of utensils with stagnant water/debris build up in the bottom. Items washed and put into clean container
- Observed cooler gasket torn/in disrepair. Throughout
- Critical - Observed food stored on floor. Plastic containers of dry food, in dry storage room. Placed racks underneath Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Plate sitting in handsink on server side of cookline
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Pans of raw pork and chicken stored behind pans of coleslaw, ambrosia salad and chicken salad, in drawer cooler on cookline. Items re-arranged
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw burgers and steaks stored over salads in drawer coolers. Drawersre-arranged
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop for salads, stored in water at 87F. Removed by manager
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Souffle cups of sour cream on front line, kept on ice temped at 66-77F. Discarded Repeat Violation.
- Observed residue build-up on nonfood-contact surface. Handle to top of make table cooler on cookline
|
10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Handsink on server side of kitchen . Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. In dry storage area and on back kitchen line.
- Critical - No conspicuously located thermometer in holding unit. In walkin cooler (external thermometer broken) and in drawer cooler
- Critical - No handwashing sign provided at a handsink used by food employees. Handsink by dishmachine
- Observed cooler gasket torn/in disrepair. Make table cooler on cookline and drawer coolers
- Critical - Observed food stored on floor. Containers of dry food and oil drum containers on floor in dry storage area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish batter at 78F on melted ice on cookline. Discussed and gave time in lieu form. Parmesan cheese on cookline. Batter and cheese discardec.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Containers of raw chicken stored over raw fish in drawer coolers on cookline Repeat Violation.
- Observed single-service items stored on floor. Box of paper towl on floor in dry storage room. Corrected On Site.
- Observed soda gun holster with accumulated slime/debris. Behind bar
- Critical - Observed soil buildup inside ice bin. Interior back at top, at soda fountain machine at both ice binsvin server areas
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Needed on weekend breakfast menu. Is on regular menu. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. At outside faucet by mopsink. Required after splitter on non-chemical side
|
5/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Observed food being cooled by nonapproved method. Lids on crab soup. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk.
- Critical - Observed raw animal food stored over ready-to-eat food. Reach in cooler drawers cook line. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Seasoning containers in dish room.
|
12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./ flour.
- Critical - Observed cloth used as a food-contact surface./ under chopping board.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served./ time limit not started. Corrected On Site./ product discarded by the cook.
- Critical - Observed uncovered food in holding unit/dry storage area./ top of shelf in reach in cooler.
- Critical - Working containers of food removed from original container not identified by common name./ flour.
|
5/31/2011 | 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 prep table. Repeat Violation.
- Critical. Observed food stored on floor./ 5 gal. container of cooking oil in kitchen floor.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation.
- Observed nonfood-contact equipment in poor repair/ holster cup is missing on top of service ice.
- Observed old labels stuck to food containers after cleaning.
- Equipment and utensils not properly air-dried./ w tnestting of pots & pans.
- Observed single-service articles stored without protection from contamination./ styro foam containers. on the floor.
- Critical. Hand sink missing in food preparation room or area./ handsink is missing in Bar Area. This violation must be corrected by : 03/05/2011. Handsink required.
- Critical. Observed handwash sink used for purposes other than handwashing./ storage of steel sponges. / food container. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing./ using 3 compt. sink. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers./ bake shop area.
- Critical. Unlabeled toxic container does not bear the manufacturer's label./ saitizing buckets for wiping cloths.
|
1/5/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name./ flour bin.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled./ warewashing area./ food preparation area./ Corrected On Site. employees washes hands and change new gloves.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Equipment and utensils not properly air-dried./ wetnesstting of pots & pans.
- Critical. Hand sink missing in food preparation room or area./ handsink no splash guards Bar Area / using 3 compt. sink.
- Critical. Observed handwash sink used for purposes other than handwashing./ storage of cleaning materials.
- Critical. No handwashing sign provided at a handsink used by food employees./ back food preparation area & warewashing area.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present./ backdoor with gap under/ hole near hinges
- Critical. Unlabeled toxic container does not bear the manufacturer's label./ sanitizing bucket.
|
5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site- manager voluntarily discarded 12/15/09 - red beans 49-57F, cooled over night, stewed tomatoes, 41F
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over pickles in low boy 12/15/09- shell eggs over cheese in walk in cooler
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. throughout
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
|
12/15/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name. bulk lexannes
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site- manager voluntarily discarded
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over pickles in low boy
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. went from handling dirty dishes to handling clean dishes with washing hands or changing gloves
- Observed gaskets/seals on cold holding unit in poor repair. throughout
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. black storage bin with utensils
- No copy of latest inspection report.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
|
12/14/2009 | Routine - Food | Warning Issued |
| No report available. | 4/28/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Barbara Jeans Restuarant, 15 S Roscoe Blvd, Ponte Vedra Beach, FL »