Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Several. Dry storage..
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken leg quarters 119°-156° in steam table. Corrective action taken, chef moved to oven to be reheated and placed a new chicken pan in line.
High Priority - Spray hose at dish sink lower than flood rim of sink. Triple sink.
07/28/2014
Routine - Food
Inspection Completed - No Further Action
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Given sign. **Corrected On-Site**
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