- Basic - Bowl or other container with no handle used to dispense food. Souffl cup used in bottle of old bay seasoning in prep area near dish machine.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on dish rack across from dish machine.
- Basic - Old labels stuck to food containers after cleaning. Paper labels on plastic mayonnaise containers that are washed and reused.
- Basic - Soiled reach-in cooler gaskets. At salad make table cooler.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to fryers: calamari 49°, raw chicken 50°, buttermilk 53°, blanched potatoes 53°, and partially cooked chicken 53°. Corrective action: moved items to other reach in cooler and contacted maintenance.
- High Priority - Live flies in kitchen. Small flying insects in kitchen and dish wash area.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over cans of whip cream and butter in outside walk in cooler.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Tofu dated 4/19/2014 in outside walk in cooler. Also carton of half and half in bar cooler dated 05/04/2014. Owner discarded voluntarily.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Around ice chute in ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Date last serve not marked on tags for oyster, mussels, or clams.
- 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.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler next to fryers at 56° using inspector thermometer: calamari 49°, raw chicken 50°, buttermilk 53°, blanched potatoes 53°, and partially cooked chicken 53°. Corrective action: moved items to other reach in cooler and contacted maintenance.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In tall silver reach in cooler on cook line: shrimp bruschetta, prepared oysters with toppings, and crab cakes. Chef stated that the items were prepared yesterday over 24 hours ago.
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glasses on shelf
- Basic - Equipment in poor repair. Reach in cooler by bar not properly working, thermometer reading 43° . Don't use this reach in cooler until thermometer reads 41° or below
- Basic - Food stored on floor. Cholula sauce by office **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. By cook line shelf **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 48° butter, milk, half-half in reach in cooler by bar, all discarded by mgr
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical stored by or with single-service items. By coffee filters, by tea makers
- High Priority - Vacuum breaker missing at hose bibb. Mop sink
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- 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 a d half half **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease/ dust and/or soil deposits. Vent in reach in cooler by cook line
- Intermediate - Handwash sink used for purposes other than handwashing. Strainer at bar **Corrected On-Site**
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11/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Opened two weeks ago. New employees to be trained within 60 days of hire/opening. **Warning**
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3/18/2013 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes, homemade dressing, blue cheese, Caesar dressing, lettuce 45?F in salad station cooler, corrective action turned down temperature of unit. Owner stated they have been in and out of cooler a lot over past hour. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Salmon over tomatoes. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Salmon over crawfish meat. **Warning**
- 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 at server station. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Warning**
- 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. Opened two weeks ago. New employees to be trained within 60 days of hire/opening. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sign provided. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Salad station cooler at 45?F-2 thermometers inside unit reading same temperature, corrective action turned own temperature of unit **Warning**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient air temperature 50?F, corrective action removed TCS foods. **Warning**
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3/15/2013 | Routine - Food | Warning Issued |
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