- Basic - Case/container/bag of food stored on floor in dry storage area. Case of coffee on floor in dry storage room, case of oranges on floor in kitchen **Corrected On-Site**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Area around juice nozzles have some black and green mold like build up on it
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sausage gravy 73° in reach in cooler covered in plastic wrap and lid with several other containers stacked on top of it. Corrective action-breakfast attendant removed lid and moved product to top shelf as well as poked holes in plastic wrap
- 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. Missing proof for Denise at time of inspection **Repeat Violation**
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10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Not able to locate thermometer inside unit at front counter. Found thermometer under unit, placed it back inside
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs 45° in small cooler on breakfast bar. Corrective action-voluntarily discarded product
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Pancake batter wrapped and placed in refrigerator when removed for unit at end of breakfast **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by sanitizer bucket. Red bucket sitting in hand washing sink **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Missing at sink in kitchen area
- 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. Missing for Denise at time of inspection
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Cases of cereal, coffee and water on floor in kitchen **Repeat Violation**
- Basic - Equipment in poor repair. Cooler in kitchen area ambient temperature 45°. Corrective action-attendant turned unit colder
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Cooler behind front counter in office missing thermometer
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic forks turned with tines facing upward in container on buffet line
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All TCS items in reach on cooler in kitchen 48°-52°. Corrective action-turned unit up to make colder
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 53° in cooler on buffet line
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking for past couple of days per log book
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Area around juice nozzles have some black build up **Repeat Violation**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Attendant did not utilize test kit to test triple sink ppm. When tested it exceeded 400 ppm quat
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by red bucket **Corrected On-Site** **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Establishment only has chlorine test kit available
- Intermediate - No soap provided at handwash sink. At sink in kitchen area
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sausage gravy pans 63° in reach in cooler covered tightly and other pans stacked of top of them while cooling. Corrective action-removed pans on top and turned lids on gravy pans to allow cold air to cool product **Repeat Violation**
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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris. Interior top of unit has old food built up in it **Repeat Violation** Old food built up on interior top of unit at call back inspection
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Juice nozzles in dining area have excessive mold like build up on them Some green mold like build up around nozzles at time of callback inspection
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10/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On counter in kitchen **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor. Case of coffee in storage room
- Basic - Interior of microwave soiled with encrusted food debris. Interior top of unit has old food built up in it **Repeat Violation**
- Basic - No mop sink or curbed cleaning facility provided. Unable to locate mop sink **Warning**
- Basic - Single-service items stored on floor. Case of plates on floor in storage room
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Juice nozzles in dining area have excessive mold like build up on them
- Intermediate - Employee dumping mop water in the three-compartment sink. In kitchen area
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash cart **Corrected On-Site**
- 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. No training for any employees at time of inspection **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Establishment utilizes program but didn't have written plan in place **Corrected On-Site**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Pans of scrambled eggs and sausage gravy cooling in closed containers and stacked on top of each other in reach in cooler **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in kitchen on labeled with "kitchen" on it, not with its contents
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8/6/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Refrigerator in buffet line ambient temperature at 52?. Items that were in unit over night have been discarded. Items that were loaded 1 hour before inspection were moved to refrigerator in kitchen area. Do not use equipment until internal ambient temperature is maintained at 41? or below.
- Critical - Observed buildup of slime in the interior of ice machine. Interior of ice chute has pink and black slimy build up in it
- Critical - Observed interior of microwave soiled. Interior of microwave in kitchen has old food build up in it.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs 50?, yogurt 52?, butter 53?, milk 62?, cream cheese 52? all in refrigerator on buffet line. Corrective action-voluntarily discarded
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
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