- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee prepping pizzas has bracelet on.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Walk in cooler has heavy accumulation of dust on cover.
- Basic - Open food provided for self-service not properly protected. Container of lemons uncovered to left of soda fountain in customer self service area, needs a hinged lid. Lid was added. Sneeze guard is on order. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Leaking faucet at hand wash sink to left of grill.
- Basic - Working containers of food removed from original container not identified by common name. Container of salt per manager on shelf above prep across from cookline. Container was labeled by manager. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw Hamburger 48-56° p, raw chicken 55°, marinated chicken 55°, raw hamburger 50°, tilapia 50° under grill. Manager placed ice on items, all items have been out less than 4 hours according to manager. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter across from cook line on Time as a Public Health Control form missing time mark, placed out less than 2 hours prior according to manager. Butter voluntarily discarded. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Top of shield inside has black mold like build up. **Repeat Violation**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer on drawers under grill reading 43°, all TCS food inside above 43° and inspector thermometer placed inside reading 53°
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager did not know how dishes were being sanitized, had inform her it was chlorine dish machine. Recommended manager have a data plate placed on front of the machine. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Reach in cooler drawers under grill 53° ambient, all TCS food above 41° **Repeat Violation**
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Line for chlorine broken. Fixed. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On storage shelf. Moved to low level. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. In cabinet. Moved jackets. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Rewashed. **Corrected On-Site**
- Basic - Open dumpster lid. Closed. **Corrected On-Site**
- 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 parts per million chlorine. Fixed line. Rewashed **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Burger 52°, 50°. Cooked mushrooms 51°. Discussed time as a public health control and emailed form. Will use until tech fixes machine. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On underside.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Cold holding equipment incapable of 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. Drawer unit running 50 or above.
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5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Food stored in holding unit not covered. Salad topping containers stacked on one another without lids **Corrected On-Site**
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Live flies in kitchen. **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Needed after splitter, before red hose
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 57° fish 51° on counter. Corrective action-moved to cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mushrooms on stove 125°. Corrective action-turned burner up
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Fish over cooling chicken **Corrected On-Site**
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on shelf over pizza prep table
- Basic - Food stored in holding unit not covered. Lid off of top of ice holder for drink machine
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 117'F-118'F
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table **Corrected On-Site**
- High Priority - Live flies in kitchen. Drain flies
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soups in steam unit near register 123'F-124'F; less than 4 hrs corrective action to be discarded if not served after lunch rush
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5/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning. In walkin cooler
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher switched between soiled dishes and cleaned without washing hands **Corrected On-Site**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Ranch and Cesar dressings made in house
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12/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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