Phos Fever, 311 W Ashley St, Suite 1, Jacksonville, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for part time employee. **Warning** At callback, manager is only food handler on duty. Part time employee will bring training when he begins working again.
|
10/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden bowls in kitchen area. **Repeat Violation** **Warning**
- Basic - Food stored on floor. In kitchen, a box of Siracha sauce and a carton of oil. Operator moved items off ground. **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on oven door handle. Owner moved tongs off door handle. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Container of tripe thawing on prep table in kitchen. Operator placed tripe in cooler. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Cooler gaskets torn at tall three door reach in cooler. **Repeat Violation** **Warning**
- Basic - Wood food-contact surface not properly sealed. Prep table in kitchen, where microwave is kept, is made of unsealed wood. **Repeat Violation** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked noodles on counter at 80°. Owner stated that the noodles were cooked at 11:30. Four shrimp spring rolls prepared at 12:00 at 75°. Time is now 3:20 PM. Operator discarded noodles and spring rolls. **Warning**
- High Priority - Food with mold-like growth. Opened can of oyster sauce with white mold like spots on it. Owner voluntarily discarded can. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. In tall three door reach in cooler, raw shell eggs over bean sprouts and prepped vegetables. Operator moved shell eggs. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic bag stored in hand wash sink near triple sink. Owner removed bag. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink near triple sink. Owner replaced paper towels. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for part time employee. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked beef near flat top grill. Beef on counter approximately one hour. Operator moved beef to reach in cooler. **Corrected On-Site** **Warning**
|
08/26/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine in kitchen. **Corrected On-Site**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Non hardwood bowls in dish wash area.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in room temperature water. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink in dish wash area.
- Basic - Reach-in cooler gasket torn/in disrepair. Gaskets torn on tall three door reach in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths through out kitchen. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth bucket in dish wash area at 0 ppm, 200 ppm after refreshed with bleach. **Corrected On-Site**
- Basic - Wood food-contact surface not properly sealed. Unsealed wood on prep table across from from stove.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw beef over pork spring rolls in white reach in freezer. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked beef and pork in tall three door cooler. Owner stated that beef was made yesterday and pork was prepared about three days ago.
|
5/15/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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