- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On lid and edge of opening of ice machine dust build up.
- Basic - In-use tongs stored on oven door handle. In main kitchen.
- Basic - No Heimlich maneuver/choking sign posted.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer. Burgers over shrimp.
|
09/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Skim milk pitcher 59, reduced fat milk 57, half n half dispenser by coffee 57. All these on front counter in dining room. Also, in buffet line yogurt 53, boiled eggs 47, butter chips 49, cream cheese cups 49 all in a small reach in cooler in buffet line. Corrective action taken, all product was discarded and discussed Time as Public Health Control as an option for these items. At callback all TTCS food moved to kitchen freezer and was at safe temperature after 20 minutes.
- 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. Small reach in cooler in buffet line, ambient temperature is 50F.
|
3/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor. Jugs of oil, and end of cook line. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Double door units in kitchen.
- Basic - Soil residue build-up on nonfood-contact surface. Back splash of juice and milk dispenser. Kitchen.
- Basic - Working containers of food removed from original container not identified by common name. Package of cheese, server is not sure if it is mozzarella or blue cheese.
- High Priority - No vacuum breaker on splitter added to hose bibb. Mop sink in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Skim milk pitcher 59°, reduced fat milk 57°, half n half dispenser by coffee 57°. All these on front counter in dining room. Also, in buffet line yogurt 53°, boiled eggs 47°, butter chips 49°, cream cheese cups 49° all in a small reach in cooler in buffet line. Corrective action taken, all product was discarded and discussed Time as Public Health Control as an option for these items.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Yogurt 53°, boiled eggs 47°, butter chips 49°, cream cheese cups 49°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Diced cooked potatoes 71°, tray of potatoes stored on rack under oven. Discussed Time as Public Health Control for this item, also en cook line diced potatoes were at 88-100° in steam unit. All other hot held items were at proper temperature.
- High Priority - Raw animal food stored over ready-to-eat food. Two trays of raw shell eggs above open bag of cut lettuce and mushrooms, and half and half. **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. Small reach in cooler in buffet line, ambient temperature is 50°F.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. 2 gallons of milk per server were opened yesterday morning, container with hard boiled eggs per server opened 5 days ago, also half and half in cook line reach in cooler has not date on cook doesn't know when was it open. This item was marked as discard at the end of breakfast. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar, also needs a hand washing sign.
|
1/8/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees. Both sinks.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Displayed food not properly protected from contamination. Sugar and raisins at buffet.
|
8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of homemade hot sauce, corrective action moved.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket on shelf with silverware and plates, corrective action moved jacket.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. When wrapping apples for customer service.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee wrapping apples in plastic wrap for service to customer, corrective action put gloves on.
- Intermediate - No soap provided at handwash sink. At bar.
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Gauge for rinse cycle not reaching 180?F, only reading 100?F. Do not use dish machine to sanitize until proper sanitization can be maintained.
|
1/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface. Under cutting board at waffle station.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before gloves when prepping food.
- Critical - Observed employee food stored with restaurant food. In reach in cooler in kitchen, corrective action moved below restaurant food.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. For waffle batter, milk. Form provided.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs at buffet 45F, corrective action added ice to ice bath to level of food in container.
|
8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Blocked by step stool, next to triple sink. Repeat Violation.
- Critical - No current 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. All certificates expired.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of old coffee around coffee dispensing nozzles. Coffee machine at buffet. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. On prep table near microwave.
|
3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Under hand sink in bar.
- Critical - Handwash sink not accessible for employee use at all times. Blocked by step ladder.
- Critical - No ORIGINAL 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. Certificates are copies.
- Critical - Observed buildup of slime around coffee dispensing nozzles.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in reach in cooler.
|
10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product.
- Observed reach-in cooler/ standing stainless steel cooler gasket/ torn/in disrepair.
|
2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area./ kitchen area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./ gatorade, bottled water.
- Carbon dioxide/helium tanks not adequately secured./ under front handsink.
|
8/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.-waffle mix 66; butter packs 48 and cream cheese 48; -discussed time in lieu; facility is to discard products at close of business-10 am(open at 7 am)
- Critical. No conspicuously located thermometer in holding unit.-2 reachin coolers in lobby area
- Critical. Hot water not provided/shut off at employee hand wash sink.-front bar handsink Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.- front bar
- Critical. Handwashing cleanser lacking at handwashing lavatory.-backroom sink
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
|
3/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed warewashing machine missing baffles, curtains in wash/rinse tanks./ dishmachine chemical sanitizing unit inoperative.
- Observed hole in wall./ under front handsink.
- Critical. Observed unlabeled spray bottle./ under counter in the kitchen.
- Critical. Electrical outlet missing cover plate. For reporting purposes only./ under food prepration table in the kitchen near dish machine.
- Carbon dioxide/helium tanks not adequately secured.
|
9/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/22/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Four Points By Sheraton Beachfront, 11 N 1 St, Jacksonville Bch, FL »