- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. prep reach-in, using ice bath and time on top/prep
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over pita bread in reac-in
- Critical. Observed establishment utilizing time as a public health control without having written procedures. lost it, gave another one
- Critical. Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. told her Corrected On Site.
- Nonfood-contact equipment not designed and constructed. using cloth towel to line to go containers Corrected On Site.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. wood shelves not sealed Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. broken one
- Lights missing the proper shield, sleeve coatings or covers. front counter Repeat Violation.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket
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8/12/2009 | Routine - Food | Inspection Completed - No Further Action |
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