- Basic - Bowl or other container with no handle used to dispense food. On raw black beans, employee removed container **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Lids in dirty container
- Basic - Food storage container/container lid cracked or broken. For ham in upright reach in cooler by freezer
- Basic - Food stored in dry storage area not covered. Beans, opened bag, employee closed it **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Upright cooler by dry storage closet, and reach in cooler at front counter
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. For flour, rice, all bulk
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 45-47° empanadas, potato balls, ham croquets, corrective action: mgr moved them to other cooler
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef and bacon over ham and cheese in prep reach in cooler, employee rearranged **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Under handsink by triple sink
- Intermediate - Accumulation of food debris/grease/dust on food-contact surface. Upright cooler by handsink in kitchen
- Intermediate - Cold holding equipment incapable of 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. Upright cooler by handsink in kitchen, reading 44° ambient thermometer
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Eugenia Rodriguez 7/18/07, took test but didn't pass
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Sandwiches 50° in reach in cooler at 44°, corrective action: mgr moved them to another cooler
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. In kitchen
- Basic - Old labels stuck to food containers after cleaning. For flan and bread pudding **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Above express machine **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 125° coffee with mil, front counter, corrective action: heated up, 120° chicharron with meat, 130° chicken quarters, explained time as public health control, corrective action: heated **Repeat Violation**
- High Priority - Shell eggs in use or stored with cracks or broken shells. One in white cooler, discarded **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Flan, bread pudding in display unit **Corrected On-Site**
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan
- Basic - Employee personal items stored in or above a food preparation area. Employee food with customer food **Corrected On-Site**
- Basic - Equipment in poor repair. Reach in cooler at front counter not properly working, thermometer reads 50°, don't use this reach in cooler until thermometer reads 41° or below
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 55° milk and cream cheese, in reach in cooler front counter, rices 52°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 90° rice scrapes and plantains in buffet area, but sitting in between containers, explained time as public health control , corrective action : discarded
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 90° guava and cheese pastry on rack , corrective action : placed in cooler
- Intermediate - Reach-in cooler shelves soiled with food debris. Two reach in coolers
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Outer openings not protected with self-closing doors. Rear exit door.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table.
- High Priority - Raw animal food stored over cooked food. Container of raw beef over container of rice in upright produce cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to 3 compartment sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Multiple foods not re-dated with proper thaw date.
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5/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple throughout kitchen.
- 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. Multiple bulk containers in rear storage room.
- Basic - Utensils in poor condition. Knife with broken handle on prep surface in kitchen.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted.
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1/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Back rear exit door not 16 mesh.
- Critical - Interior of reach in freezer dirty. Next to mixer table.
- Leaking faucet on 3 compartment sink.
- Critical - No date marks on food in reach in cooler next to mixer table.
- Old food stuck to knife, stored as clean.
- Personal item (cellphone) stored on shelf above prep table.
- Critical - Personal items (medication) stored on food contact surface next to mixer.
- Spoon/scoop handle touching food. Handle in spice container under microwave.
- Top of convection oven soiled with old food and grease build up.
- Critical - Unlabeled container of powdered sugar. Under prep table.
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, low front reach in cooler. Corrective action- only non potentially hazardous food left in this unit.
- Critical - No conspicuously located thermometer in some cold holding units.
- Critical - Observed employee improperly washing hands. Turned off water with bare hands.
- Observed equipment in poor repair, non-working 3 door stand up freezer- is empty.
- Critical - Observed handwash sink used for purposes other than handwashing, knife and other cake decorating items in handsink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, front low reach in cooler. Moved to working cooler. Corrective action taken.
- Critical - Observed unlabeled spray bottle, water.
- Critical - Working containers of food removed from original container not identified by common name, confectioners sugar.
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4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service items stored on floor. Box of single serve cups on floor.
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12/28/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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