- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee phone stored on top of napkins, under front register counter.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Handle in container of shredded cheese.In top portion of make table unit, salad side. Manager removed handle. **Corrected On-Site**
- High Priority - Live flies in kitchen. Dish washing area.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Place vacuum breaker on non chemical side between splitter and hose. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
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09/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. In container of chicken, cook line. **Corrected On-Site**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Baked potatoes 125°-131°. In steam table, cook line. Corrective action had manager heat to 165°.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Refrigerator 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. Sour cream 45°, ambient air temperature 47°. One door Reach in cooler by register.
- Intermediate - Spray bottle containing toxic substance not labeled. Green substance in chemical closet.
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In container of sugar with blue lid, located in cabinets under coffee maker.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Back splash of soda dispenser, customer self service station.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Cabinet under coffee maker. **Corrected On-Site**
- 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. Kitchen/prep area next to re thermalizer. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Ice cream reach in freezer chest, and ice machine. Shipment of gaskets received during inspection. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Explained proper hand washing techniques.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Deli meat 46°, deli meat 48°, cut tomatoes 48° in reach in cooler/make table unit by sandwich toasters. Corrective action, had manager move all TCS foods to another unit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Au Jus soup 128°, baked potato 112°, Steam table unit frontline. Corrective action, had manager heat to 135°. **Repeat Violation**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Multiple sanitizer buckets throughout establishment.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight buildup.
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Container on shelf.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Baked potatoes 129-130°. Top layer in steam able. Corrective action taken, roasted. Note: bottom layer at 157-160°
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On prep table. **Corrected On-Site**
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets. Cook line
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Pooling water. Cooler 3 in cook line
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust. Fans covers walk in cooler.
- Observed clean equipment stored on floor. Soups steamer lid. Corrected On Site.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions, LACKS KNOWLEDGE OF EXCLUSION POLICIES
- Critical - Observed buildup of slime in the interior of ice machine, PLASTIC PANEL and LIP WHERE DOOR SWING OPENS
- Critical - Observed employee improperly washing hands, TOUCHING HANDLE AFTER WASHING HANDS
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only, REAR
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1/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
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8/26/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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