- Basic - Covered waste receptacle not provided in women's bathroom. In main bathroom **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Employee phone directly above herb prep cooler front of kitchen prep area, chef removed **Corrected On-Site** **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef is wearing a watch **Warning**
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. Bartender was cutting lime wedges with bare hands and did not use sanitizer before touching limes. Written procedure for bare hand contact does not include the use of hand sanitizer. Corrective Provided AOP procedures from the the division. **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. Multiple along cook line in front of kitchen prep area. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In the dessert cooler side of kitchen **Warning**
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. Plastic spatula heavily cracked hanging to left of triple sink **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon is undercooked (consumer preference) according to chef and establishment has no invoices or letter of parasite destruction **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Establishment leaves butter out in server area during lunch time, discussed Time as a Public Health Control and provided forms **Warning**
- High Priority - Raw animal food stored over cooked food. Raw shrimp in vacuum packaging stored over cooked rice in vacuum packaging, container plastic wrapped chicken over closed container of cooked bacon, cook corrected storage. **Corrected On-Site** **Warning**
- 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. Batter marked 9-23-2014, pork brine marked 9-27-2014, root vegetable pure 9-27-2014, stock marked 9-27-14, waffle custard homemade marked 9-25-2014, chicken au jus marked 9-23-2014, cooked red potatoes marked 9-14-14. **Warning**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Chef ran metal container through dishwasher twice and heat strip did not turn black, rinse temperature did not reach 180° **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Or hot water, at hand wash sink in server area. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Hand wash sink in second floor bar has hand wash sign but is being used as a dump sink, contact plan review before converting sink into a dump sink. **Warning**
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10/06/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls underneath slotted shelves. Corrective action. Removed top plates and rewashed. Inverted top plate. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Seasoned butter 52°. Voluntarily disposed. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Vegetable stock 125°, cauliflower soup 115°. Potatoes 120°. All items reheated to 165°. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Hand wash sink at bars. (Currently each bar has two or more designated hand wash sinks. Contact plan review. If they allow convert one of the sinks to a dump sink. If they do not allow, you may need to utilize a bucket and dump into dish or mop sink.)
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/15/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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