- Basic - Gaskets with slimy/mold-like build-up. Freezer at prep are
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Upstairs storage
- Basic - Single-service articles improperly stored. Little trays not inverted, shelf above triple sink, kitchen, mgr inverted them **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Qua tablets on shelf above cooked sweet potatoes, cook moved them **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease/dust on food-contact surface. Vents in upright cooler by prep sink
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 30° in upright cooler, temps at 41°
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. 72° pulled chicken, 65° cooked shrimp, 55° sliced turkey in reach in cooler, corrective action: mgr uncovered them
- Intermediate - Spray bottle containing toxic substance not labeled. Server area, labeled by mgr **Corrected On-Site**
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Pastry area **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots in rack by employee restroom
- Basic - Food stored on floor. Oil jugs, storage area
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In 2 door cooler
- Basic - No copy of latest inspection report available.
- Basic - Working containers of food removed from original container not identified by common name. Pastry area, 2 small containers
- High Priority - License expired within 30 days after expiration date.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 77° butter on table, explained time as public health control, corrective action: wrote time
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Milk opened on 6/4/14, at server station, discarded by mgr **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Pitchers in it, server station
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Server station
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Employee and customers **Repeat Violation**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Gloves in baking room **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on shelf by cook line
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storage upstairs
- Basic - Outer openings not protected with self-closing doors. Rear
- Basic - Working containers of food removed from original container not identified by common name. Sugar in baking room **Corrected On-Site**
- High Priority - License is expired and is more than 60 after expiration date. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Chicken and dumplings 60°, cooked turkey 48°, chicken stock 50° in reach in cooler from last night, corrective action: all discarded
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over milk in baker room, raw bacon over hot dogs in kitchen upright unit **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over pork, pork and ground feef on same tray, in upright unit, kitchen **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Tomato base, roasted tomatoes on 12-24-13, discarded by employee **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Handwash sink used for purposes other than handwashing. Little bowl in it, cook line **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Several food in cooler from last night covered
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ground beef, mashed potatoes made on Saturday **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Redish liquid by mop sink **Corrected On-Site**
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
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9/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing.
- Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom **Corrected On-Site**
- 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No dates in line water filter
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7/25/2013 | Routine - Food | Warning Issued |
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Unable to locate training materials.
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3/7/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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