- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind reach in freezer and reach in cooler in kitchen/prep area.
- Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage pantry, kitchen area.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Box of guest cups in housekeeping dry storage area.
- Basic - Case/container/bag of food stored on floor in kitchen. Box of guest coffee packets in housekeeping dry storage area.
- 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. Bottle of coke on prep table in kitchen. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Container of red crumbs on dry storage shelf in kitchen prep area. Asked employee who stated it was bacon bits.
- 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. Alfredo sauce in reach in cooler was 47°. Employee stated food was cooked and placed in cooler last night.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Alfredo sauce in reach in cooler was 47°. Employee stated items were cooked last night and placed in cooler. Corrective action, explained to employee and manager that when cooling hot items you should place in small shallow containers and leave uncovered.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle of pink liquid in kitchen area.
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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Box of cups in cabinet, no shelf in cabinet.
- 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. Rear prep table.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cereal bowls at buffet.
- Intermediate - No soap provided at handwash sink. Rear handsink.
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cereal bowls.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. Kitchen area
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples at buffet
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Pans, papers in handsink.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Ice machine.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage 116f, dicarded. Waffle batter 74f, discarded.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage 116f, discarded.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Over chafing dishes.
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Cutting boar in sink.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Dairy
- Critical - Observed uncovered food in holding unit/dry storage area. Apples ot individually wrapped.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Over chafing dishes.
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4/12/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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