Junior's Seafood Restaurant #2, 464097 Sr 200, Jacksonville, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Bowl or other container with no handle used to dispense food. Souffl cup used as scoop in bulk seasoning container **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters. Some grease build up on hood filters
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup on shelf on cooks line **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel sitting on make table
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. Time marking on items held under TPHC marked for 4.5 hours. Start time was 12:00. Corrective action-chef changed end time to 4:00 instead of 4:30
- High Priority - Raw animal food stored over ready-to-eat food in walk-in freezer. In house packaged raw burgers stored over open containers of soup packages
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Nozzles on soda dispensing unit in guest dining room have some slimy black build up on them **Corrected On-Site**
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. Unit in guest dining room has some build up in it
- 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 several employees at time of inspection
|
09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop laying in hush puppy container on cooks line
- Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets on floor in kitchen
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook changed gloves several times but did not wash hand between changes
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flounder 50°, lettuce-tomato sets 46° on cooks line. Corrective aciton-placed ice on flounder and closed lid where set are kept
- 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. Hush puppy mix and milk bath not time marked **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Baked potatoes 129° in cooler on cooks line. Corrective aciton-May add to TPHC program
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Crab cake mix dated 4/8/14 in walk in cooler. Corrective aciton-manager voluntarily discarded product
- Intermediate - Handwash sink used for purposes other than handwashing. Shrimp tail in hand washing sink at entrance to kitchen
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Operator stated he is utilizing the. TPHC program bit does not have appropriate paper work. Emailed forms and instructions to manager on duty
- 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 certification for several employees at time of inspection
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Crab cake mix and cooked shrimp prepared on Sunday and Monday not date marked **Corrected On-Site**
|
4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Outer openings not protected with self-closing doors. Self closer on back door broken
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At 3 of 4 sinks, operator let water run to allow unit to kick in.
|
11/13/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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