- Basic - Floor area(s) covered with standing water. Cook line. Per cook is the make table condensation.
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Pooled eggs for omelet on top, on bottom are containers of cooked shrimp and container of sauce. Containers were moved to the other side by manager. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior doors of make table in cook line. Also gaskets are soiled.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Several containers of cut melons, cooked shrimp in reach in coolers. Discussed cooling methods with manager and cook. Food was uncovered by manager. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. 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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09/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket, by ice machine. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep sink, next to microwave. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. White microwave above prep sink, has heavy build up inside. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple in cook line. **Corrected On-Site** **Warning**
- Basic - No mop sink or curbed cleaning facility provided. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook in cook line grabbing cooked potatoes. Discussed with manager and cook. Washed hands and changed gloves. **Warning**
- 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. Server scooping ice with the cup for a customer. Discussed this with manager. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pancake batter 66°. Voluntarily discarded by manager. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage patties 114°. Voluntarily discarded. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw pooled egg containers over uncooked breaded green tomato. Reach in cooler in cook line. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Heavy build up on interior compartment. **Warning**
- Intermediate - Employee dumping mop water in the three-compartment sink. Establishment doesn't have a mop sink. Manager states at the end of the day the dumped the mop water in three compartment sink then wash and sanitize sink. Also, during inspection, observed floor been washed and water swept outside, back of kitchen. **Warning**
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4/8/2014 | Routine - Food | Warning Issued |
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