- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of doors in cooler at drive thru
- Basic - Coffee filters not stored in a protected manner to prevent contamination. On top of coffee machine, drive thru, employee placed hem in bag **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. In storage area on top of chocolate bag, mgr discarded **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Cook line hand sink
- Basic - Reach-in cooler gasket torn/in disrepair. Cooler at cook line-by fryers and cooler at front counter by coffee maker -dairy bags
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 25 ppm in bucket, employee changed sanitizer, cook line **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink, on green hose side **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 51-55° cut tomatoes, cut lettuce, Swiss and shredded cheese in reach in cooler by fries station, mgr aware of this cooler not working, corrective action: mgr wrote time and discarded lettuce and tomatoes-10 min to 4 hrs in ric- 52° egg whites comm proc in ric by cook line, corrective action: mgr will discard in 15 minutes,
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over folded eggs/egg patties in reach in cooler, cook line, cook rearranged **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Windex by packets at front counter, mgr moved chemical, and one by storage area, **Corrected On-Site** **Repeat Violation**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Red line broken, reach in cooler by drive thru, mgr got not her one **Corrected On-Site**
- 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. Reach in cooler by fries station, ambient thermometer reading 60° also cook line reach in cooler by fryers
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cook line, employee fixed it **Corrected On-Site**
|
07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. 1 door unit by cook line and 1 door by prep sink **Repeat Violation**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. By cook line, close to handsink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By microwave **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. To grab Canadian bacon **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink, on hanging hose side
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Table by cook line **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Bacon in bag in handsink by cook line
- Intermediate - Manager lacking proof of food manager certification. Uriah, at other store
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. On on 3-2013, Dallas
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Front counter
- Marked exit/path to marked exit blocked. For reporting purposes only. Big trash cart in front of it
|
2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Observed 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 until until the unit is capable of maintaining foods at 41 degrees Fahrenehit or colder. Small grill area 2. Priority: Intermediate.
- Intermediate - Observed accumulation of dried on substance on/around creamer dispensing nozzles. Also MCFLURRY dispenser. Corrected On-site. Priority: Intermediate
- Intermediate - Observed accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Corrected On-site. Priority: Intermediate
- Basic - Observed build-up of food debris on nofood-contact surface. Whipped cream drawer full of spills. Smoothie area. Corrected On-Site. Priority: Basic
- Basic - Observed clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Corrected On-site. Priority: Basic
- High Priority - Observed employee failed to wash hands before putting on gloves to work with food. Putting on blue gloves. Priority: High Priority
- Basic - Observed employee personal food not properly identified and segragated from food to be served to the public. Mountain Dew in front cooler. Corrected On-site. Priority: Basic
- Observed employee with ineffective hair restraint while engaging in food preparation. Long ponytail. Corrected on site. Priority: Basic
- High Priority - Observed employees failed to wash hands before putting on new set of gloves to work with food. Priority: High Priority
- Basic - Observed no conspicuously locoated ambient air temperature thermometer in cold holding units. Small cooler by fryer. Small cooler grill area 2. Priority: Basic.
- Observed no handwashing sign provided at a hand sink used by food employees. Restroom. Priority: Basic
|
8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Front counter hand sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Next to grill. **Corrected On-Site**
|
3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. Container of oil on floor next to fryers. Corrected On Site.
|
10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with ineffective hair restraint, long swinging ponytail.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
|
1/19/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, grill side freezer.
- Critical - No conspicuously located thermometer in front milk holding unit. Not conspicuous , broken also. Corrected On Site.
- Critical - Observed buildup of black stains in the interior top of ice machine.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, oreo dispenser opening, jiuce dispenser splash plate around nozzle. Corrected On Site.
|
1/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in salad cold holding unit and fry freezer.
- No copy of latest inspection report.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when changing gloves.
- Critical - Observed employees drinking in a food preparation or other restricted area.
- Observed employees with ineffective hair restraint. Braided Hair hanging in equipment when cleaning.
- Critical - Observed expired Food Manager Certification, Nelly unable to find current card.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Male touching visor, head, etc. while working.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, juice nozzle area, mcflurry candy dispenser openings, creamer dispenser area.
- Critical - Observed hand wash sink used for purpose other than washing hands, rinsing towels, equipment. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing, dumping drinks.
- Critical - Observed live flies in kitchen and dining areas.
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the time marked. Food may not be served. WRONG sticker on burrito egg mix. Corrected On Site, discarded.
- Critical - Observed unlabeled spray bottle, sanitizer.
- Critical - Quaternary ammonium sanitizer not at proper temperature, water too hot at 118 degrees F. (Quarternary uses room temperature water.)
|
7/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Insufficient space around electrical equipment to permit ready and safe operation of such equipment. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit, was in back. Corrected On Site.
- Critical - Observed buildup of splash residue on juice, creamer dispensing nozzle area.
- Critical - Observed buildup of stain in the interior of ice machine, rear left side of plastic deflector shield.
- Observed employee with ineffective hair restraint, long ponytail.
- Observed employee with no hair restraint, management.
- Critical - Observed flammable material stored around water heater. For reporting purposes only. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with food deposits, mcfluffy dispenser opening.
|
2/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, yogurt in walk in. Corrected On Site.
- Critical. Raw animal food not properly separated from ready-to-eat food. Spilled open bag of mushrooms on hamburgers, line freezer.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Left cookline with gloves on, got bag of food, returned without changing gloves/handwashing.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths, chlorine. (Mgr. tested with quaternary test kit.)
- Critical. Observed buildup of residue on creamer dispensing nozzles- splash plates, orange juice, mcfrappe, oreo unit, etc. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb, mop sink-splitter.
- Critical. Observed handwash sink used for purposes other than handwashing, mushroom pieces in handwashing sink.
- Critical. Observed live flies in kitchen.
- Critical. Insufficient space around electrical equipment to permit ready and safe operation of such equipment. For reporting purposes only. Bread racks in front of panel.
- Critical. Incomlete 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.
|
8/13/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit, freezer at fry station. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food, eggs over pasturized eggs in walk-in cooler. Corrected On Site. Repeat Violation.
- Critical. Observed food stored on floor, salt and pepper packets at front counter. Corrected On Site. Repeat Violation.
- Critical. Observed hand wash sink at fry station used for purpose other than washing hands, dumping ice. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Observed soiled reach-in cooler gaskets, salad reach in cooler.
- Critical. Handwashing cleanser lacking at handwashing lavatory, front counter. Corrected On Site.
- Observed personal care item stored with food under front counter. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed.
|
2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, canadian bacon at 47 degrees. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site. Repeat Violation.
- Critical. Observed food stored on floor, ketchup at front counter. Corrected On Site.
- Critical. Observed a designated employee drinking area located in a food preparation area, at grill. Corrected On Site. Repeat Violation.
- Critical. Observed toxic item, sanitizer, stored by food. Repeat Violation.
|
10/8/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
|
7/29/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/25/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 4/3/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 1/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/17/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Mcdonald's, 3552 Blanding Blvd, Jacksonville, FL »