- Basic - Equipment in poor repair. Top of microwave cracked. **Warning**
- Basic - Ice buildup in walk-in freezer. On floor and ceilings. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. By prep area. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Along side of lod, black build up. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Renee Hutchins present expired 08/12/14. **Warning**
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10/27/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Mop sink full of old food debris, walls dirty and mold growth.
- Basic - Ceiling in disrepair. By water heater in chemical storage area evidence of leak and mold growth.
- Basic - Objectionable odor in establishment. Near mop sink and chemical storage area.
- Basic - Wet mop not stored in a manner to allow the mop to dry. In bucket by mop sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Gave blank form to manager.
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6/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets. Throughout, including were ice cream is at front. **Repeat Violation**
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2/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Drain cover(s) missing. Mop sink.
- Basic - Employee eating in a food preparation or other restricted area. Cook eating while in cook line.
- Basic - Food stored in a location that is exposed to splash. Packages of cooked sausage sitting on bottom of reach in cooler that is pooling water. Items were placed in container. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Throughout, including were ice cream is at front. **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary, more than 400 ppm. Bleaching strip. Corrective action taken, water was dumped out and discussed with manager and worker the proper concentration of the solution.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue and pooling water. Reach in cooler of make table in cook line.
- Intermediate - No following written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Observed cook removed all time stickers on cook line (cut tomatoes, cut lettuce, blue cheese crumble, sliced cheese, cut onions, pickles, mayo, etc) and put on new time stickers with 4-hours. Discussed this with manager Petryce, she explained food needed to be discarded at 3 pm and it was 2:55 when cook replaced the stickers. Food was then discarded and new stickers put on. We also reviewed written procedure. **Corrected On-Site**
- 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. All training expired on June and July/2013
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12/31/2013 | Routine - Food | Warning Issued |
- Basic - Soiled reach-in cooler gaskets. Several reach in coolers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Beans at 47°, and beef at 53° cooling over night in walk in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Beans and beef cooling 47°-53° in walk in cooler.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. The beans and beef in walk in cooler stacked. **Corrected On-Site**
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
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