- Basic - Bowl or other container with no handle used to dispense food. Single use cups used as scoops in bulk flour/ sugar containers next to oven. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf above prep table across from triple sink, manager removed. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler side of kitchen across from ice machine, also in reach in cooler by take out window.
- Basic - Old labels stuck to food containers after cleaning. On labels on containers next to triple sink. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. Behind coffee dispenser on front counter.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat bucket under front counter 0 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey, ham, cream cheese 47-48°, cooked egg 44° in prep area, Egg white omelet 46°, sausage 47°, tuna salad 42°, flat egg white with veg 47° in reach in cooler side of kitchen. **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. Needed on non chemical side of splitter, vacuum breaker is in wrong location. **Repeat Violation**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Quat bucket sitting directly next to prep cooler top left side across from ice machine, manager removed. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Reach in cooler side of kitchen ambient 49° all TCS food above 41° **Repeat Violation**
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09/22/2014 | Complaint Full | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. sausage, egg 46°, tuna 50-53°, cream cheese 54°, Turkey, sausage, 50-54°, egg 47° in prep and drawers in reach in cooler across from ice machine, recommended moving food to walk in cooler. **Warning** At callback - Turkey, ham, cream cheese 47-48°, cooked egg 44° in prep area, Egg white omelet 46°, sausage 47°, tuna salad 42°, flat egg white with veg 47° in reach in cooler side of kitchen.
- High Priority - Vacuum breaker missing at mop sink faucet. On non chemical side mop sink back of kitchen. **Warning** At callback- vacuum breaker installed in wrong location, needed on non chemical side of mop sink.
- Intermediate - Cold holding equipment incapable of 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. All TCS foods above 41° in reach in cooler across from ice machine. **Warning** At callback - Reach in cooler side of kitchen ambient 49° all TCS food above 41°
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09/22/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. In bulk sugars next to oven, plastic cups in bulk **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Coffee filters on dairy dispensing machine on front counter, also filters on top of coffee machine by hand sink near kitchen entrance. **Warning**
- Basic - Old labels stuck to food containers after cleaning. On plastic bins near triple sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. sausage, egg 46°, tuna 50-53°, cream cheese 54°, Turkey, sausage, 50-54°, egg 47° in prep and drawers in reach in cooler across from ice machine, recommended moving food to walk in cooler. **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. On non chemical side mop sink back of kitchen. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top. **Warning**
- Intermediate - Accumulation of mold-like substance on milk dispensing nozzle/equipment. Around nozzles of dairy dispensing machine on front counter, behind nozzles of dairy dispensing machine by ice machine. **Warning**
- Intermediate - Cold holding equipment incapable of 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. All TCS foods above 41° in reach in cooler across from ice machine. **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Kathleen Myers expired 2012. Certificate was emailed, expires 2017 **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Large bucket stored in hand sink at kitchen entrance, corrected by manager. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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08/11/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In both powdered sugar containers, cup used as scoop.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front reach in cooler next to take out window.
- Basic - Old labels stuck to food containers after cleaning. On containers next to triple sink.
- High Priority - Live flies in kitchen. In front of kitchen and back of kitchen around donut racks, also around mop sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 47°, cream cheese 46-47°, ham 54°, tuna salad 53°, egg 47°, all moved directly from walk in cooler into prep area, corrective action recommended Time as a Public Health Control, added ice, turned down unit. Manager said he would call for service today.
- Intermediate - Accumulation of mold-like substance on milk dispensing nozzle/equipment. Next to coffee machine on front counter.
- Intermediate - Cold holding equipment incapable of 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. Main prep cooler reading ambient 47-50°. Manager was able to turn down temperature in unit, ambient 43° end of inspection. **Corrected On-Site**
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6/12/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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