- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee food on top of customer food, in freezer, storage room, mgr rearranged **Corrected On-Site**
- Basic - Employee used food thermometer to measure food temperatures without first sanitizing the thermometer.
- Basic - In-use ice scoop stored on soiled surface between uses. On dirty tray, mgr placed it in triple sink to wash **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storage room **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep unit , mgr put one in **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. Chili pulled out of freezer yesterday morning, hot dogs with wrong date on, mgr dated them **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 22° in ice water, mgr calibrated it **Corrected On-Site**
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10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. One not chained, bar area
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups, storage area **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers over triple sink **Corrected On-Site**
- Basic - Food stored on floor. Sugar bulk and container, storage area **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storage area
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To Mae sandwich **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Chili opened on 5-22-14
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Couldn't find them
- 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. Lady here today has been working for 3 months
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pulled pork pulled out 5 days ago
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5/30/2014 | Routine - Food | Inspection Completed - No Further Action |
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