- Basic - Food stored on floor. Jug of oil on the floor by the dry storage area, manager moved **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. Both Reach in cooler by the cookline and around the gasket as well
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Tong touch the lemon, upright glass Reach in cooler by bar , manager moved **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peel on the top of oven with black stuff, manager moved the pizza peel and employee clean the top of oven **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Cut lettuce 62°, cut tomatoes 63°, cheese 58°, cooked noodles 61°, salad buffet, suggested the Time as Public Health Control used. And form provided
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 80°F, by the pizza oven,cooked 2 hours ago, reheated in the oven and keep on top of the oven , also the milk 46°F, form yesterday , glass Reach in cooler by bar, employee moved to the Walk in Cooler and turn down the cooler **Repeat Violation**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Crouton and bacon bite on the side of salad bar, please moved under the sneeze guards
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Read 28°F in the ice water , manager calibrated **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Milk open 2 days ago per manage, Walk in Cooler, manager put the date on. **Corrected On-Site**
- 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. Milk expired 6/30/14, retake the test at the time of Inspection **Corrected On-Site**
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09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Slicer blade guard soiled with old food debris. Food debris build up, on prep table by microwave **Warning**
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2/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with lid and straw on the prep table with other food. Prep table by Walk in Cooler **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. One employee didn't ware hat working in kitchen **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle touch flour in bucket under prep table by Walk in Cooler **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. By register **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Salad/ sub make table by grill, temperature been set up at 43°F and manager turn down to 39°F, meatball 50°F cheese 46°F noodles 45°F ice bath for all Time/Temperature Control for Safety Foods **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Walk in Cooler is not function well this morning and been fix already. Lasagna, ham, butter 55°F ice bath for all Time/Temperature Control for Safety Foods. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee making sub. Touch cut lettuce without gloves **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pizza sauce 124°F on the slow cooler set up warm on the counter by register, turn to HI. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Case of shell eggs above the case of raw pork, Walk in Cooler **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Bag of raw wings and chicken above the bag of pork, Walk in Freezer **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Ran out **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Read 25°F in ice bath **Corrected On-Site** **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. Food debris build up, on prep table by microwave **Warning**
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2/20/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service items stored on floor. Pizza boxes
- Basic - Soil residue on exterior of reach-in cooler/refrigerator. On cook line
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Ice in hand sink by walk in units, water dumped in front sink
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta salads **Corrected On-Site**
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/5/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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