- Basic - Food stored on floor. Container of onions on floor. Manager moved and store properly. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Spoon handle in seasoning container by window. Manager removed. **Corrected On-Site**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Thermometer reading 36° in ice water. Manager calibrated thermometer. **Corrected On-Site**
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/28/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two.
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5/20/2014 | Routine - Food | Call Back - Complied |
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice noodles 90°. Owner states noodles were cooked this morning at 8:00. Stop Sale issued. At call back inspection on 5/19/2014 cooked potatoes 74° In make table unit. Potatoes were cooked at 10:00 am. Manager discarded items.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Rice noodles. At call back inspection on 5/19/2014 cooked potatoes 74° In make table unit. Potatoes were cooked at 10:00 am. Manager discarded items.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. heavy cream 51°, tzaziki 48-51°. In make table. At call back inspection on 5/19/2014 cut tomatoes were 56° bean sprouts 56°, cut lettuce 60°. Paneer cheese 51° tofu 52° ambient air temperature 52°. Tzaziki 51°. Manager discarded items.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two.
- Intermediate - Reach-in cooler 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. Ambient temperature 45°. Owners stated is because they turned on the generator not long ago. Also, top part of table is kept open due to preparation. At call back inspection on 5/19/2014 cut tomatoes were 56° bean sprouts 56°, cut lettuce 60°. Paneer cheese 51° tofu 52° Tzaziki 51° ambient air temperature 52° in make table unit and reach in cooler next to make table unit. Manager discarded items.
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5/19/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - No copy of latest inspection report available.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice noodles 90°. Owner states noodles were cooked this morning at 8:00. Stop Sale issued.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Rice noodles.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. heavy cream 51°, tzaziki 48-51°. In make table.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 115°, cooked chicken 115-117° in hot box outside of trailer. Rice in steam table is 117-146°. Corrective action stirred.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Ashita.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Owners state they turned water heater not long ago.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two.
- Intermediate - Reach-in cooler 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. Ambient temperature 45°. Owners stated is because they turned on the generator not long ago. Also, top part of table is kept open due to preparation.
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5/17/2014 | Routine - Food | Warning Issued |
- Intermediate - Hot water not provided/shut off at employee handwash sink. Electrician repairing plug on premises.
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12/18/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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