- Critical - Certified Food Manager unable to answer basic Food Code questions on Big 5 illnesses and symptoms. Informational poster provided.
- Critical - Observed interior top of microwave soiled.
- Observed leaking pipe at plumbing fixture, under 3 compartment sink.
- Observed nonfood-grade containers used for food storage, breaders on shelf.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, milk. Corrected On Site.
- Critical - Observed toxic items improperly stored, on top of drink cooler in kitchen.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, salads and vegetables, rice. Corrected On Site.
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2/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Current Hotel and Restaurant license not properly displayed. Verified paid and current.
- Critical - Hand wash sink lacking proper hand drying provisions.
- 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. Has ordered books.
- Observed build-up of grease on nonfood-contact surface, hood filters.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, used dishwashing sink.
- Critical - Observed interior top of microwave soiled. Corrected On Site.
- Observed single-service articles stored without protection from contamination, not inverted. Corrected On Site.
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9/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- 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.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, bare wood shelves.
- Critical - Observed food being cooled by nonapproved method, lids left on cooling rice and fruit found at 85 degrees. Corrected On Site.
- Observed knife block in use to store knives.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not date marked after opening.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, mac n cheese. Corrected On Site, placed in oven.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not date marked.
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3/10/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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