- Basic - Build-up of grease on nonfood-contact surface. Heavy build up of grease on right fry baskets along main cook line, heavy build up of grease behind fryers in small fry station and on cook line.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine
- Basic - Debris accumulated on kitchen floor. Heavy accumulation of grease on floor along cook line, discarded gloves and food debris on floor throughout kitchen.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep area, employee drink on top shelf on kitchen dry storage shelves, drinks removed by manager. **Corrected On-Site** **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Fan cover right side
- Basic - Food storage container/container lid cracked or broken. Salad container in center prep reach in cooler broken around edges, lid for bulk flour **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. Glass Reach in cooler has build up in door slider area, gaskets on reach in cooler drawers under cook line have mold like build up as well as reach in cooler across from Breading station. Gaskets on reach in cooler across from dry storage shelf in kitchen have slimy build up.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer solution by glass reach in cooler has plate, dressing packet inside, buckets by Breading cooler had napkins and receipt paper inside.
- Basic - Working containers of food removed from original container not identified by common name. Bulk flour per cook line employee next to smaller fry station
- High Priority - Toxic substance/chemical stored by or with single-service items. Container of 2 chemical spray bottles and cleaning supplies stored over single use plates in back storage area, manager moved. **Corrected On-Site** **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Hand wash sink middle of kitchen area near dry storage shelf.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Glass Reach in cooler fan cover in prep area is heavily soiled with mold like accumulation.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One employee has a copied SAFESTAFF certificate
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water cup by drink station. Moved. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Multiple plastic pans missing corners.
- Basic - Old labels stuck to food containers after cleaning. Worn manufactures' label on chicken bucket near three compartment sink.
- Basic - Stored food not covered in walk-in freezer. Cookie crumbs. Closed bag. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. At both ends of the Y. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheddar 45°. Cooked egg 45°. Chicken salad 44°. Cut lettuce 44°. Adjusted thermostat. All items 41° or below. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Stera Sheen and two spray bottles on shelf in dry storage behind walk-in freezer above bottles of water. Moved. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Hand soap above 16 oz all purpose bowls. Moved. **Corrected On-Site**
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5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metals pans on dish rack. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. Throughout prep area.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Need back flow preventer on both sides of splitter at mop sink.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink quaternary ammonium over 400 ppm
- Intermediate - Cutting board(s) stained/soiled. Green cutting boards on rack near three compartment sink are grooved and soiled. **Repeat Violation**
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10/14/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stacked wet on rack
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee prepping lettuce with bare hands **Corrected On-Site**
- 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. Milk
- Intermediate - Cutting board(s) stained/soiled. On prep line
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6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic tubs on dish rack
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoops in cucumbers, tomatoes and cheese on prep line
- Intermediate - Handwash sink used for purposes other than handwashing. Rags drying on sides of service counter hand wash sink
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. near 3 compartment sink Corrected On Site.
- Critical - No original certificates of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. chicken breasts prepped at 9am 42'F - 47'F at 2:30 corrective action put in smaller containers for rapid cooling
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8/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. metal pans stacked wet on dish rack near 3 compartment sink Repeat Violation.
- Critical - No COMPLETE proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. original certificates not provided Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl used as scoop for fries on prep line Repeat Violation.
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2/23/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/15/2011 | Complaint Partial | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Dishes stacked wet on storage rack.
- Equipment or utensils not designed or constructed in a durable manner. bowl used as scoop for fries
- Lights missing the proper shield, sleeve coatings or covers. In dry storage area
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. original certificates must be provided Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb. mop sink
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Corrected On Site.
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11/4/2011 | Complaint Full | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - No complete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Copies available - original certificates required for each employee
- Critical - Working containers of food removed from original container not identified by common name. seasonings and sauces at cookline
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2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. sugar Corrected On Site.
- Critical. No complete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Need original certificates on file
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11/19/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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