- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Plates on shelf. By triple sink
- Critical - Hot and cold water not provided/shut off at employee hand wash sink. Next to triple sink, kitchen
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical - No thermometer provided to measure temperature of food product.
- Observed a nonfood-grade basting brush used in food. two, on table
- Critical - Observed encrusted material on can opener. Kitchen
- Critical - Observed food stored on floor. Plantain box. By dry storage. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. grits-like sack. Dry storage. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Grocery bags and black trash bags with multiple food in reach in freezer.
- Observed single-service articles improperly stored. Aluminum pans not inverted. Dry storage. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Dry stock fish on tables, left out.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Multiple in reach in coolers. Also, packaged food in reach in freezer must be labeled.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
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