- Basic - Carbon dioxide/helium tanks not adequately secured. Across from make table on cook line
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of soup near clean dishes on three compartment sink drain board
- Basic - Food stored on floor. Case of tuna under 2 door reach in cooler across from reach in freezers, cans of vegetables under tables for convection oven
- Basic - In-use utensil stored in ice or ice water between uses. Scoop in make table on cook line
- Basic - Interior of microwave soiled with encrusted food debris. Interior top on front counter
- Basic - No handwashing sign provided at a hand sink used by food employees. On cook line, also no paper towels, provided operator with sign, operator provided towels **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two towels at warewash area on counter
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes and cut lettuce in make table on cook line corrective action: moved to freezer to bring to temperature
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over French fries in reach in freezer
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed black mold like substance around ice tray
- 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. Ham and turkey in 2 door reach in cooler across from reach in freezers
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided operator with Time as a Public Health Control form
- Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid, with other chemicals near three compartment sink
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Box of cups on floor by ice machine.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. White reach in cooler
- High Priority - Container of medicine improperly stored. On table by meat slicer.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Rice 118. Reheated to 165. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken and raw beef over cooked foods and vegetables two door reach in cooler.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Handsink froon line.
- 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. Ham and turkey 2door reach in cooler
- Intermediate - Handwash sink not accessible for employee use at all times. Coffee filters and bag of coffee in front line handsink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front line handsink. **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris.
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No soap provided at handwash sink. Only sanitizer
- 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 hamburgers, cooked chicken. Reach in cooler.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking eggs in frying pan.
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Box of cups
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee. No lid or straw.
- Basic - Food stored on floor. Bag of rice.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Meat in 3comp sink.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wiping cloth/towel used under cutting board.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken reach in cooler
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No Certified Food Manager for establishment. 30 days to obtain.
- Critical - No proof 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.
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10/23/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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