- Basic - Bowl or other container with no handle used to dispense food. In peppers and onions in reach in cooler across from cook line.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Heavy dust accumulation.
- Basic - Floor area(s) covered with standing water. Grey water sitting in drain outside office, manager cleaned and sanitized. **Corrected On-Site**
- Basic - Food stored on floor. Onions under hand sink next to prep sink side of kitchen, removed by manager. Plastic buckets of ice tea in walk in cooler, boxes of produce on floor in walk in cooler. Also oil on floor end of cook line. **Repeat Violation**
- Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting red onions by prep sink soaking them after cutting.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizing solution under prep across from cook line had large pieces of food debris, grey water, heavily soiled cloth. Solution replaced by employee, **Corrected On-Site**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Knives in customer self service area are not facing same direction.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves on left side heavily rust pitted.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. On mop sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 50-51° on top shelf of reach in cooler across from cookline, corrective action, had manager move items to walk in cooler. **Repeat Violation**
- 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. Hot items including rice and meats, pico de gallo, lettuce, along front counter are on Time as a Public Health Control and are missing time marking/ time marking system.
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket sitting over top of boxes of chips, bags of rice, side of kitchen. Removed by manager. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in reach in cooler across from cookline, thermometer in reach in cooler under front line, thermometer in walk in cooler are broken and unreadable, manager replaced thermometers in all units. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Small Reach in cooler across from cook line, ambient 50°
- Intermediate - Handwash sink not accessible for employee use at all times. Employee placed sani bucket in from hand sink, told employee to remove bucket. **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. Manager can only show training for 2 employees.
|
09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee eating while preparing food. Male cook cooking chicken.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Third pans.
- Basic - Food stored on floor. Tea in walk-in cooler.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Brown rice. Removed. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's room.
- Basic - Water leaking from faucet/faucet handle. Men's hand wash sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 54°. Replaced ice.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 120°. Beef 110°, 115°. In far right well. Turned heat up. Reheated on stove. **Corrected On-Site**
- Intermediate - Fruit displayed for self-service not wrapped and no utensils provided. Lemons. Replaced tongs. **Corrected On-Site**
|
5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Boxes of oil stored on floor in cook area. Moved off of floor. **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. Opened bottle of lemon-lime juice under paper towel dispenser at hand wash sink. Moved to prep area. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, refreshed 200 ppm. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. In cook area near hand wash sink. Moved off of floor. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet. Faucet vacuum breaker broken. Missing vacuum breakers on both sides of splitter also.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Men's restroom.
|
10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/22/2013 | Routine - Food | Call Back - Complied |
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
|
1/22/2013 | Routine - Food | Warning Issued |
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No certificate dishwasher and she has worked longer than 60 days
|
8/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. metal pans stacked wet in warewash area Repeat Violation.
- Food-contact surface not smooth and easily cleanable. cloth under cuttingboard on prep line
- Critical - Observed buildup of slime in the interior of ice machine.
|
3/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. rear hand wash sink near 3 compartment sink
- In-use utensil not stored with handle above the top of food and the container. cilantro scoop handle stored in product
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. No copy of original certificates
|
11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. Pinto beans placed on line for hokding at 106F Corrected On Site.- reheat to 165F
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times. box and trash can wedged up against sink
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. walk in cooler gaskets
- Observed build-up of mold-like substance on surface of nonfood-contact surface. walk in cooler plastic flaps
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored in a prohibited area. tea bags under hand wash sink
- Observed single-service articles improperly stored. inside of lids facing up , food contact interior surface exposed to touch by customers Repeat Violation.
- Observed utensils in poor condition. plastic spatulas
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site-employee setup a fresh sink, 200ppm quats
|
2/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. small cooler at cookline
- Equipment and utensils not properly air-dried. pans on the drying side of 3 compartment sink
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. to gol lids stored in holders not properly inverted
- Critical. Hot water not provided/shut off at employee hand wash sink. cookline Corrected On Site- pushed water nozzle to dispense hot water 4 times and nozzles did not dispense hot or warm water- attempt at end of inspection produced warm water Hand washing in unit is appropriate
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizing buckets Repeat Violation. Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed.
|
7/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/2/2010 | Routine - Food | Call Back - Complied |
- Observed utensils in poor condition. spatulas
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizing bucket at front line
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
|
3/2/2010 | Routine - Food | Warning Issued |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice scoop
- Equipment and utensils not properly air-dried.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 3 compartment Sanitizer
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizing buckets
- Critical. No complete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Date of hire missing
|
9/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/18/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/23/2009 | Routine - Food | Warning Issued |
| No report available. | 10/24/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Chipotle Mexican Grill #1177, 4865 Town Center Pakwy, Jacksonville, FL »