- Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean dishes stored/drained on soiled towels next to 3 sink
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Both refrigerators, first freezer **Corrected On-Site**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Sponge/ green pad combo used on waffle iron
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over food prep area kitchen
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Short white reach in refrigerator
- High Priority - Displayed food not properly protected from contamination. Bread holder is not self closing on food bar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk, moved to freezer, then to refrigerator capable of maintaining 41° or below.
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. On food bar Also microwave ceiling has accumulation of food
- Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Hand sink in kitchen
- Intermediate - Probe thermometer not readily accessible for use. Battery is dead.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Straw coffee stirrers provided for customer self-service not individually wrapped or in an approved dispenser.
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9/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. kitchen
- Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. In kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Kitchen
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6/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen
- Lights missing the proper shield, sleeve coatings or covers. Missing end caps
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product. Not working at all
- Critical - Observed handwash sink used for purposes other than handwashing. Towels, and bag of vanilla flavoring
- Critical - Observed toxic item improperly stored. Soap over gloves **Corrected On-Site**
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Milk
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12/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. certificates not filled up properly Repeat Violation.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. one shelf
- Critical - Observed food stored on floor. oatmeal box
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk opened yesterday morning Repeat Violation.
- Critical - Observed unlabeled spray bottle. several in kitchen shelf
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. milk not written on log
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/27/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - No Certified Food Manager for establishment. 30 days to obtain; schedule for Feb 8th
- Critical - No conspicuously located thermometer in holding unit. reach-in cooler
- Critical - No current boiler certification provided/available. For reporting purposes only.
- 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. 60 days to obtain ; has safe staff books
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. wood shelves in kitchen
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
- Critical - Observed toxic item improperly stored. soap by gloves Corrected On Site.
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1/27/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical - Establishment operating without a DBPR license. Milk jug, opened bread, open cereal, manager didn't think needed a license.
- Critical - No boiler certification. For reporting purposes only. Not complied (other).
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1/3/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Establishment operating without a Division of Hotels and Restaurant license. New owner has 60 days to obtain.
- Critical - Hand sink not accessible. Towel in sink.
- Critical - No boiler certification. Label on water heater says it's capable of 400 degrees F. For reporting purposes only.
- Critical - No protection from customer contamination for muffins, unwrapped in container.
- Critical - Waffle batter prepped at 5:30 am 48 degrees F at 11:15 am. COS. Discarded
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10/26/2011 | Routine - Food | Warning Issued |
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