- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen
- Basic - Gaskets/seals on holding unit in poor repair. Reach in freezer by oven and upright cooler by bread rack
- Basic - Interior of microwave soiled with encrusted food debris. Employee cleaned it **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. 1 door unit by gril, mgr put another one **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Prep area, chicken area, mgr put them on trays **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Cinnamon sugar in walk in cooler, employee wrote name **Corrected On-Site**
- High Priority - Food not properly protected from contamination. Bare cheese touching back of cooler not very clean, mgr discarded it, 1 door cooler by grill **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 126° cold cut, corrective action: employee placed it on grill again
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 500 ppm quat, mgr diluted **Corrected On-Site** **Repeat Violation**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Under prep table, cooler not on use, also one door cooler **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By triple sink, mgr placed a roll, another dispenser not dispensing towels by dough station **Corrected On-Site** **Repeat Violation**
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09/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Reach in cooler inside panel broken/popped out of place, 1 door by cook line
- Basic - Gaskets with slimy/mold-like build-up. On upright freezer by oven, and cooler by green rack
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. By office handsink **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. To Make sandwich **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw country fried steak over taquitos in freezer by oven **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Bottle with no cap next to gloves on storage rack **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500 ppm quat in bucket also 500 ppm in triple sink
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 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. Milk. Opened 2 days ago, front counter **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooler under prep unit, not in use cooler; vent dusty in front counter reach in cooler
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By upright reach in cooler **Corrected On-Site**
- 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. Some employees don't have them
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/26/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Equipment in poor repair. Upright reach in cooler not properly working, thermometer reading 53. Don''t use this cooler until thermometer reads 41 or below
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 55 hamburgers in reach in cooler, 53 cold cuts, and chicken in reach in cooler, corrective action: some placed with time and some discarded
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12/27/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Equipment in poor repair. Upright reach in cooler not properly working, thermometer reading 53°. Don't use this cooler until thermometer reads 41° or below
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Several, fryer hood
- Basic - No copy of latest inspection report available.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Soil residue build-up on nonfood-contact surface. Paper towel dispenser
- Basic - Soiled reach-in cooler gaskets. Upright freezer
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw hamburger then bread with same gloves, explained to her **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 55° hamburgers in reach in cooler, 53° cold cuts, and chicken in reach in cooler, corrective action: some placed with time and some discarded
- 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 is for 5 hrs instead of 4. Cut lettuce, cut tomatoes, blue cheese, mgr fixed it **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Hot dogs opened on 23rd, and has expired day as 30th, should be 29th. Opening day is day 1
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. In corporate, couldn't get it through fax or phone picture
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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10/23/2013 | Routine - Food | Warning Issued |
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