High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In tall two door reach in cooler on buffet line: hard boiled egg 48°, tuna salad 50°, cheese 50°, and turkey 50°. Corrective action: employee placed items in working cooler and maintenance contacted for 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. Tall two door reach in cooler at dining buffet area holding all items between 48°-50°. Corrective action: items removed from cooler and maintenance contacted for unit.
11/04/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Food storage container/container lid cracked or broken. In reach in cooler, cracked plastic containers.
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