- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No Certified Food Manager for establishment.
- Critical - No conspicuously located thermometer in cold holding unit.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Repeat Violation.
- Critical - Observed accumulation of grime in warewashing machine and associated equipment. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface, hood filters. Repeat Violation.
- Observed employee with no hair restraint, cook.
- Critical - Observed handwash sink used for purposes other than handwashing, dumping ice. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food, shell eggs over produce in reach in. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, squeeze bottles. Corrected On Site.
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4/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, sour cream, half and half, cheesr etc. in reach in.
- Critical. Observed uncovered food in holding unit/dry storage area, shrimp in freezer. Corrected On Site.
- Critical. Observed Shrimp in freezer with double stacked sheet pans, no cover between pan and product. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands, dumped ice, bar.
- Critical. Observed accumulation of white scale inside warewashing machine and associated equipment.
- Critical. Observed interior top of microwave soiled. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface, hood filters.
- Observed clean equipment stored on cloth, bar.
- Critical. Cold water not provided/shut off at front bar employee handwash sink. Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed, quaternary in red sani buckets.
- Note: Operator of a commissary must maintain a daily registry.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Repeat Violation. Only 1 employee hired over 60 days.
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9/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hot food at proper temperatures
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Foods handled with minimum contact
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Water source safe, hot and cold under pressure
- Critical. Current license properly displayed
- Other conditions sanitary and safe operation
- Critical. Employee training validation
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6/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided.
- Observed no child labor law poster.
- Critical. No Certified Food Manager for establishment.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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4/28/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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