- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of to go containers on the floor in the outside storage room **Repeat Violation**
- Basic - Gaskets/seals on holding unit in poor repair. Make table cooler gasket torn, also the Walk in cooler gasket
- Basic - Interior of microwave soiled with encrusted food debris. Slight build up by service line
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Container of cheese ball thawed on top of Reach in cooler by Walk in cooler per employee, employee moved to Reach in cooler **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 100 ppm, all bucket and Three Compartment sink
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Container of chili made yesterday morning cooling in the Walk in cooler with lid on 53°F, employee discarded.
- 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, after 4 rounds
- High Priority - Raw animal food stored over cooked food. Container of shell eggs on the top shelf above the container of cheese, also the container of shell eggs set behind the container of cheese, make table cooler by cookline , employee moved **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Container of raw chicken wings on the shelf above the container of raw fish, Reach in cooler by Walk in cooler **Corrected On-Site** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Container of chili made yesterday cooling in the Walk in cooler with lid on 53°F, employee discarded. **Repeat Violation**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Food debris build up on the potato cutter by Walk in cooler, and food debris on the slicer, under the prep table.by cookline
- Intermediate - Handwash sink used for purposes other than handwashing. Ice found inside the hand wash sink in service area, also the red drink inside the hand wash sink by bar **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Container of chili made yesterday cooling in the Walk in cooler with lid on 53°F, employee discarded.
|
10/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of to go box on the floor in the outside storage room, also several to go cups on the shelf less than 6 inches **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. Employee portioning the ground beef without hair restraint
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic containers stack up wet on the shelf by Dish machine **Repeat Violation**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons in the cup with handle face down by fish tank **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cut tomatoes, coleslaw, cooked onion, cooked mushroom, can mushroom, 60°F, Reach in cooler by prep area, ambient thermometer read 65°F, manager turn down the unit 59°F after 15 min.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese cake 74°F on the counter by fish tank, out from the cooler about 2 hours, manager put back to Reach in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Container of raw chicken and wing above the container of raw cod, Reach in cooler by Walk in Cooler
- 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. Half / half date 5/25/14, glass door upright Reach in cooler by register, manager voluntary discarded
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All Time/Temperature Control for Safety Foods in the Reach in cooler by prep area (Cut tomatoes, coleslaw, cooked onion, cooked mushroom, can mushroom) temp 60°F, and ambient thermometer read 65°F.
- Intermediate - Handwash sink used for purposes other than handwashing. Hand Wash Sink across from Dish machine have container of water inside, and employee used Hand Wash Sink by prep area fill the water.
|
6/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Bottle water on the floor in the dry storage room under soda rack.
- 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. Open bottles of employee drink, on shelf over prep table, and Reach in cooler throughout the store
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink with food to be served to the public in Reach in cooler throughout **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic containers on the rack by employee bathroom
- Basic - Old labels stuck to food containers after cleaning. Several plastic containers on the shelf by employee bathroom
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Container of grits balls set on the prep table for thawing per employee **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Double doors upright Reach in cooler by ice machine
- Basic - Silverware/utensils stored upright with the food-contact surface up. Several set of Pre-wrap Silverware on the handle part in the cup with food contact surface up, bar area
- Basic - Single-service items stored on floor. Case of to go tray and cups on the floor, outside storage room
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket Quat 0 ppm **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee touch trash can and change glove without first wash his hands **Corrected On-Site**
- High Priority - Food with mold-like growth. See stop sale. Half cut zucchini with mold-like growth, flip top Reach in cooler by cookline. Corrective action taken, kitchen person in charge voluntary discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked sausage in the container on the flat top grill, 112°-130°, corrective action taken, put back to grill to heat up **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Container of Raw chicken and raw wings over container of grits balls and crab stick. Reach in cooler by deep fryer. Also, container of raw shrimp over container of cooked onion, make table of flip top Reach in cooler by grills. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Open package of case Raw beef over case of pork sausage Reach in freezer by kitchen entree
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Sight mold-like growth on the back side of soda nozzles, self-service drink machine, dining room
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Open container of milk, half/ half, heavy cream, open yesterday (per employee), upright double door Reach in cooler by ice machine, also open container of milk open yesterday (per person in charge), glass door upright Reach in cooler by register.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Kitchen employee used chlorine test kit to test sanitize bucket of Quat, and do not know how to fix it **Corrected On-Site**
|
12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Multiple. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Both sinks behind bar. **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical improperly stored. On edge of hand sink behind bar, corrective action - removed. **Warning**
|
9/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Multiple. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink with restaurant food in reach in freezer by entrance to kitchen. Removed. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Both sinks behind bar. **Repeat Violation** **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 115° in pan on flat top. Reheated to 165° and placed back in pan directly on flat top. **Warning**
- High Priority - Toxic substance/chemical improperly stored. On edge of hand sink behind bar, corrective action - removed. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Around mixer heads at shake mixing machine. **Warning**
- Intermediate - Food service manager not certified within 30 days of employment. Operators. **Repeat Violation** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Storing sponge, next to triple sink. Corrective action - removed item. **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Repeat Violation** **Warning**
- 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** **Warning**
|
7/17/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom waste receptacle not available in employee restroom.
- Basic - No handwashing sign provided at a hand sink used by food employees. BAR
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese by chili pot. Ice bath all melted. Corrective action: replaced ice. also prep top unit, no temperatures under 44 degrees F found.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Gallon of milk. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. ICE
- Intermediate - Food service manager not certified within 30 days of employment. Operators.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. received copy by phone. **Corrected On-Site**
- Intermediate - 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 unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Prep top unit.
|
3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with self-closing doors. Employee restroom.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- No Heimlich maneuver sign posted. **Corrected On-Site**
- Critical - No handwashing sign provided at a handsink used by food employees. All.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Has eggs cooked to order.
- Critical - Vacuum breaker mising at hose bibb. Mop sink has splitter.
- Critical - Working containers of food removed from original container not identified by common name. Bulk sugar.
|
12/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Steamin', 9703 San Jose' Blvd., Jacksonville, FL »