- Basic - Bowl or other container with no handle used to dispense food. Souffl cup in make table on cook line used to scoop pickled tomato. Manager removed souffl cup. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee hot dogs stored in make table on cook line and in walk in cooler. Manager separated employee food in coolers. **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. Two door reach in cooler with black mold like build up in room with beer cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink near dish washing area. Gave manager hand wash sign. Manager placed sign at sink. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Old date labels on containers used for food in reach in cooler on cook line.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef next to tempeh and over bread in two door reach in freezer in shed area. Manager moved beef to bottom shelf of freezer. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to ice machine. Manager added paper towels at sink. **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. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tzatziki and cilantro crema in make table on cook line. Manager added dates to items. **Corrected On-Site**
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10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter on counter at 68°. Discussed time as a public health control and provided operator with form. **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. Pasta salad from 3/6 and lamb stock from 3/5. Operator voluntarily discarded items. **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. Gallon of milk in cooler in drink prep area.
- Intermediate - Employee used handwash sink as a dump sink. Ice dumped in cook line hand wash sink. **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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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Employee restroom.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Server area, next to ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Private dining area. Turned on. **Corrected On-Site**
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8/26/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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