- Basic - Dead roaches on premises. In crevice of walls in rear by walk in cooler.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In container of salt on dry storage shelf by walk in cooler .
- Basic - Interior of microwave soiled with encrusted food debris. Above make table unit by stove burners.
- Basic - Reach-in cooler gasket torn/in disrepair. Make table unit by stove burners.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons in container next to triple sink.
- Basic - Unused, unprotected place settings left on table with seated customers reused for other customers without cleaning them first.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken, heavy whipping cream, ambient air temperature all 50°. In make table unit by stove burners. Cut lettuce 52°, salad bar buffet. Gave time as public health control form to fill out.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shelled eggs stored over produce in walk in cooler. Manager moved to bottom shelf. **Corrected On-Site**
- High Priority - Roach excrement and/or droppings present. In crevice of wall by walk in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Heavy whipping cream in make table unit by stove burners opened yesterday morning.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Water accumulation on bottom of make table unit by stove burners.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front hand wash sink by soda dispenser. Manager put paper towels in dispenser. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Noodles 53°, 56°. Ambient air temperature if unit was 50°. Make table unit by stove burners. Corrective action, had manager turn down settings of make table unit.
- 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. Make table unit by stove burners ambient air temperature 50°. Corrective action, had manager turn down settings. **Repeat Violation**
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Observed: Refrigerator 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. Ambient air temperature of make table unit, cook line is 45°. Suggested to operator that he turn settings down. Priority: Intermediate
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5/2/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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