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Restaurant: CAFE MEGU
Address: 4224 Blanding Blvd, Jacksonville, FL 32210
Type: Mobile Food Dispensing Vehicle
License #: 2651280
Total inspections: 2
Last inspection: 09/15/2010
Inspection findings | Inspection Date | Type | Disposition |
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- Critical. No conspicuously located thermometer in holding unit, holding unit needs oven thermometer (has meat probe)
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits, fryer basket, holding cabinet.
- Observed residue build-up on nonfood-contact surface, fan.
- Critical. Observed handwash sink used for purposes other than handwashing, rinsing sauce bottle.
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09/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- Critical. Pressure. Water under pressure shall be provided to all fixtures, EQUIPMENT, and nonFOOD EQUIPMENT that are required to use water except that water supplied as specified in Paragraphs 5-104.12(A) and (B) to a TEMPORARY FOOD ESTABLISHMENT or in response to a temporary interruption of a water supply need not be under pressure.
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5/12/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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