Basic - Gaskets/seals on holding unit in poor repair. Multiple.
Basic - In-use tongs stored on oven door handle. Make line of kitchen.
Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Unit at end of make line on wall.
Basic - Wall in disrepair. Walk in cooler.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Buttercream 62°F on shelf by produce walk in cooler. Item held at room temperature after making per manager. Discarded by manager. **Corrected On-Site**
High Priority - Raw animal food stored over cooked food. Raw lobster over soups in reach in freezer by exit to server station. Moved by manager. **Corrected On-Site**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Blue cheese dated 10/1. Voluntarily discarded by manager. In walk in cooler next to exit doors to server station. **Corrected On-Site**
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Oyster tags only available for September
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lobster bisque in walk in cooler by doors leading to server station. Marked date made as 10/4 but was frozen that day and taken out on 10/11.
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of red liquid. By sanitizer sink in dish area. **Corrected On-Site**
No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. Expired certificate for boiler with jurisdiction number 097200
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