- Basic - Cardboard used to line food-contact shelves. Cardboard lining prep table next to grill, lining shelves in reach in cooler side of kitchen.
- Basic - Case/container/bag of food stored on floor in dry storage area. Large container of oil back of establishment. Manager took off floor **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on slicer, employee removed. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef is wearing watch
- Basic - Employee with no hair restraint while engaging in food preparation. Both chefs are not wearing restraints.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In bulk sugar containers under prep, manager removed handles. **Corrected On-Site**
- Basic - No mop sink or curbed cleaning facility provided. According to plans in 2008 mop sink should be on left side of kitchen next to water heater. Establishment was using mop sink for prep sink, and dumping mop water in 3 compartment sink, explained that sink must only be used for cleaning and dumping mop water. **Corrected On-Site**
- Basic - Paper towel used as liner for food container. In small containers in front reach in cooler, for noodles in colander side reach in cooler, egg rolls on center prep table.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken sitting in prep sink back of kitchen, employee removed.
- Basic - Stored food not covered in chest freezer. In chest freezer back of establishment, beef bones.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Multiple small containers used throughout establishment are not food grade. Some small containers on top shelf of reach in cooler front of kitchen, also container of carrots in reach in cooler back storage area. Containers have deep grooves and handles and are not made of food grade materials. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg rolls 80° sitting out on middle prep table. Recommended Time as a Public Health Control and emailed forms. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw beef over container of sprouts in reach in cooler front of kitchen, manager corrected. Container of raw shell eggs over container of rehydrating noodles in reach in cooler, container of raw shrimp over cooked pork, beef in plastic wrap over open container of cabbage in reach in cooler side of kitchen. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of residue. Fan cover in reach in cooler side of kitchen needs to be cleaned.
|
11/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In cooked pork sitting on side of cook line.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine 10 ppm
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Water bottle on prep table top, also water bottle in cooler back of kitchen. **Repeat Violation**
- Basic - Food stored on floor. Beef flavoring on floor back of kitchen next to reach in cooler, oil on floor back of establishment under fire extinguisher.
- Basic - Interior of microwave soiled with encrusted food debris. Microwave center of kitchen in between prep tables.
- Basic - Paper towel used as liner for food container. In plastic containers reach in cooler front of kitchen lining containers of herbs, also paper towels used to drain egg rolls and pork on center prep table. Must provide proof they are food grade.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Pork in prep sink side of kitchen, pork sitting in sink in standing water.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping. Water was barely dripping on large piece of pork, instructed employee to turn up water, came back and water was turned down again, corrected twice. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On back center prep table. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 10 ppm
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Plastic containers used throughout establishment are not food grade, have rough edges and unable to be cleaned properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts 59°, noodles 49° reach in cooler front of kitchen, spring roll 73°, shrimp 44° prep top side of kitchen , employee added ice. Egg roll 70° on center prep, Grilled pork 70° on cook line, recommended Time as a Public Health Control
- High Priority - Raw animal food stored over ready-to-eat food. Whole shell eggs over noodles reach in cooler side of kitchen. Raw pork over cooked tripe reach in freezer very back of kitchen, raw whole shell eggs over chopped vegetables reach in cooler back of kitchen to left, corrected by employee. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Container of Raw chicken over container of raw shrimp reach in cooler. Corrected by employee. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Or cold water, sink by front counter.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee corrected. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. gravy 125° on prep next to cook line.
|
07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab/go yogurt made on premises. At callback - yogurt does not have label, still located in self-service area.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw beef In reach in cooler. At callback - open container of shrimp under open container of pork in reach in cooler back of kitchen.
|
4/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. No scoop in 2 bulk containers under microwave MSG and salt.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Open Bottle of water on meat slicer.
- Basic - Employee personal items stored in or above a food preparation area. Phone on shelf near food stored.
- Basic - Food contaminated by unsanitized equipmenPersonal phone food cord in bulk container of rice
- Basic - Food placed in soiled container/equipment. Jars of spices in grease stained container with food spills and large crumbs.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab/go yogurt made on premises.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler by microwave.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Pork feet in reach in cooler. Ham in reach in cooler. Spices in to go bags and meat in Thank-you bags in reach in cooler and reach in freezer by back storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pork cooked to 122°.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw beef In reach in cooler.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pork cooling in a closed to go bag. Corrrective action pork placed in proper container
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Five employees on duty
- 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. Told by person in charge certificates on premises are for employees that no longer are employed.
- Intermediate - No soap provided at handwash sink. Handsink by microwave oven.
|
1/31/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
7/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area. Box of noodles, bag of salt, thawing tripe
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Bottle of water on prep table **Corrected On-Site**
- Basic - Food stored in undrained ice. Shrimp, imitation crab, quail eggs in make table unit
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Tripe and box of beef in dry storage room
- Basic - Stored food not covered in chest freezer. Soup bones
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Beef cooked at 10:00 after 4 hrs 82'F corrective action put in freezer
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Pork over cooked shrimp
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Drink and drink mixes
|
7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in a prohibited area. Sauces and juices stored under hand wash sink drain lines in front of store
- Basic - Newspaper used to line nonfood-contact shelves. On cookline
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Egg crates used to hold cutting boards on shelf
- High Priority - Raw animal food stored over cooked food. Raw pork over cooked beef ric
- High Priority - Raw animal food stored over ready-to-eat food. Head cheese over mayonnaise **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over pork
- 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.
|
3/14/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Food stored in a prohibited area. Sauces and juices stored under hand wash sink drain lines in front of store
- Basic - Food stored in undrained ice. Shrimp in prep table reach in cooler
- Basic - Food-contact surface not smooth and easily cleanable. Cloth under under cuttingboard
- Basic - Newspaper used to line nonfood-contact shelves. On cookline
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Egg crates used to hold cutting boards on shelf
- High Priority - Employee washed hands with no soap. Washed gloved hands
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Meat slicer cleaned without sanitizer
- High Priority - Raw animal food stored over cooked food. Raw pork over cooked beef ric
- High Priority - Raw animal food stored over ready-to-eat food. Head cheese over mayonnaise **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over pork
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked egg did change gloves handled clean utensils
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In dump sink
- 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.
|
1/8/2013 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Pk Noodle, 11925 Beach Blvd #204, Jacksonville, FL »