- No Violations Were Observed
|
10/30/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Timothy Noble **Warning** At callback, no food manager certification for Timothy Noble. Request has been placed to National Registry of Food Safety Professionals for duplicate copy.
|
09/23/2014 | Complaint Full | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Two large CO2 tanks in alley, next to the water softener, are not secured.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee backpack and jacket stored on shelf with food in dry storage area.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack above triple sink. **Repeat Violation**
- Basic - Food stored outside. Salt for water softener stored on top of garbage can in outside alley.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 86° next to walk in cooler. Manager moved scoops out of water. **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler make table at end of cook line across from the grill.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. At make table on cook line across from grill: tofu 55°, cooked tofu 55°, cut lettuce 52°, cut cabbage 55°, salsa 58°, raw chicken 47°, egg roll 60°, spring roll 55°, and crispy duck 50°. Corrective action: items moved to walk in freezer. Items have been in cooler less than 6 hours. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. In make table at end of cook line, raw shell eggs over bean sprouts. Manager moved eggs. **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. Spray bottle of soap and water hanging over soda syrups. Employee removed spray bottle. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. In bar area, employee used hand wash sink to dump glass of wine. **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. For use with triple sinks. **Repeat Violation**
- 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. At make table on cook line across from grill all items from 47° - 60°. Ambient thermometer in cooler reading 51°. Corrective action: items placed on ice or moved to walk in freezer. **Admin Complaint** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Near soda syrup, bottle of pink liquid. Employee stated that the bottle was soap and water.
|
08/25/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to rear exit from kitchen, employee drink on prep table where chicken is being prepped. Employee discarded drink. **Corrected On-Site** **Warning**
- Basic - Food stored in dry storage uncovered. Bulk container of corn starch and bulk container of baking soda uncovered in dry storage area. Employee placed lids on items. **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle at flat top grill on cook line. Employee moved tongs. **Repeat Violation** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At make table on end of cook line, scoops stored in water. Employee removed scoops. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Leaking pipe at plumbing fixture. White drainage line pipe in alley leaking water. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at sink to the right of dish machine. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. At end of cook line closest to restrooms in make table unit, raw fish and squid stored in make table behind ready to eat vegetables. Employees changed order of make table to move raw items to front. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Small flying insects in bar area. Near area of bar with beer taps **Warning**
- High Priority - Vacuum breaker missing at hose bibb. No backflow preventer on hose bibb in restaurant alley. **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket stored in hand sink in dish wash area. Manager removed bucket. At bar area, bottle of dish detergent stored in hand sink. Manager removed bottle. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Timothy Noble **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink to right of dish machine. Employee put new paper towels in dispenser. **Corrected On-Site** **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beef stew in walk in freezer. Employee added date marking. **Corrected On-Site** **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Only photocopies of employee training available. **Warning**
|
07/14/2014 | Complaint Full | Warning Issued |
- 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. Walk in cooler at ambient temperature of 54° with the following items: Cut bok Choy 56°, egg roll mix 56, garlic in oil 56°, rehydrated noodles 55°, cut lettuce 58°, cooked pork 60°, cooked duck 55°, cooked shrimp 55°, rice 57°. Both make tables on cook with temps above 50° for the following items: Cut cabbage 55°, salsa 49°, cooked noodles 54°, cooked tofu 60°, tofu 56°, shrimp 56°, fish 56°, cut tomatoes 56°, bean sprouts 56°, cut cabbage 56°, cooked chicken 56°, raw chicken 55°, cooked shrimp 56°, beef 56°, Chicken wings 52°, rehydrated noodles noodles 60° 63°, cooked chicken 60°, pork 63°. **Warning** At callback, make table units holding food at 41° or below. Walk in cooler being serviced at callback.
|
5/8/2014 | Complaint Full | Call Back - Complied |
- 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. Open bottle of water at end of cook line. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Numerous employee drinks stored along cook line. **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. At make table at end of cook line closest to restrooms. Knives stored between make table and wall. **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. Tongs on equipment handles along cook line. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in room temperature water next to walk in cooler on prep table. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. At end of cook line near make table across from grill. Employee removed cloth from under cutting board. Discussed placing latex gloves under cutting board. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signs at hand sinks throughout restaurant in kitchen and bar area. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. At end of cook line. Manager moved sanitizer bucket off ground. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. On cook line at make table units: Cut cabbage 55°, salsa 49°, cooked noodles 54°, cooked tofu 60°, tofu 56°, shrimp 56°, fish 56°, cut tomatoes 56°, bean sprouts 56°, cut cabbage 56°, cooked chicken 56°, raw chicken 55°, cooked shrimp 56°, beef 56°. In reach in cooler portion of coolers: Chicken wings 52°, rehydrated noodles noodles 60° 63°, cooked chicken 60°, pork 63°. Corrective action: placed items on ice and called for refrigeration truck. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Walk in cooler fan blowing at 54° with the following items: Cut bok Choy 56°, egg roll mix 56, garlic in oil 56°, rehydrated noodles 55°, cut lettuce 58°, cooked pork 60°, cooked duck 55°, cooked shrimp 55°, rice 57°. Corrective action: ice placed on all items. General manager ordered a cooler truck for out of temp items. **Warning**
- 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. Walk in cooler at 54° ambient on inspector thermometer. All items above 54°. Inspector measured the following temperatures: cut bok choy 56°, egg roll mix 56, garlic in oil 56°, rehydrated noodles 55°, cut lettuce 58°, cooked pork 60°, cooked duck 55°, cooked shrimp 55°, and rice 57°. Discarded the following items dated 5/6/2014: 12 chicken egg rolls, 24 lbs crispy pork, 5 lbs roast duck, 5 lbs meatballs, 2 lbs satay chicken, 6 lbs cooked tofu, 1 lb julienne pork, 20 lbs potstickers, 4 lbs fish strips, 2 lbs cooked shrimp, and 40 lbs rehydrated noodles. **Warning**
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In make table unit at end of cook line, raw fish stored behind cut cabbage and prepped vegetables. **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. On spigot in alleyway outside of kitchen. **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. Walk in cooler at ambient temperature of 54° with the following items: Cut bok Choy 56°, egg roll mix 56, garlic in oil 56°, rehydrated noodles 55°, cut lettuce 58°, cooked pork 60°, cooked duck 55°, cooked shrimp 55°, rice 57°. Both make tables on cook with temps above 50° for the following items: Cut cabbage 55°, salsa 49°, cooked noodles 54°, cooked tofu 60°, tofu 56°, shrimp 56°, fish 56°, cut tomatoes 56°, bean sprouts 56°, cut cabbage 56°, cooked chicken 56°, raw chicken 55°, cooked shrimp 56°, beef 56°, Chicken wings 52°, rehydrated noodles noodles 60° 63°, cooked chicken 60°, pork 63°. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Ice dumped in hand wash sink next to dish machine. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cooling numerous items in walk in cooler at ambient temperature of 54°. Corrective action: bags of ice placed on items. **Warning**
|
5/7/2014 | Complaint Full | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bins on dish rack above triple sink.
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signs at sinks throughout kitchen. **Corrected On-Site**
- No child labor law poster. For reporting purposes only.
|
2/3/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Hawkers Asian Street Fare, 1001 Park St, Jacksonville, FL »