Col Mustard's Phat Burgers, 1722 N 3 St, Jacksonville Beach, FL - Restaurant inspection findings and violations

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Business Info

Name: COL MUSTARD'S PHAT BURGERS
Type: Permanent Food Service
Address: 1722 N 3 St, Jacksonville Beach, FL 32250
License #: 2614415
Total inspections: 10
Last inspection: 07/28/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Food stored in holding unit not covered. Uncovered meat cuts in double stainless reach in cooler.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in main kitchen area near wait station window, in back dry storage and front dry storage.
  • Basic - Reach-in cooler gasket torn/in disrepair. On prep line reach in cooler. **Repeat Violation**
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed cook change gloves and attempt to put on new pair. Corrected advised to wash hands prior to glove change.
  • Intermediate - Spray bottle containing toxic substance not labeled. In dry storage pink liquid no label. **Repeat Violation**
07/28/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Carbon dioxide/helium tanks not adequately secured. In storage room. **Corrected On-Site**
  • Basic - Clean utensils or equipment stored in dirty drawer or rack. Under microwave. Whisk in dirty container. **Corrected On-Site**
  • Basic - No Heimlich maneuver/choking sign posted.
  • Basic - Reach-in cooler gasket torn/in disrepair. On one door cooler prep. **Repeat Violation**
  • High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. **Corrected On-Site**
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. To pick up bread.
  • High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Touched lettuce and tomato, manager got new gloves. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at prep cheese and cut tomatoes from yesterday 50°. Corrective action manager moved tomatoes to underneath cooler and iced down. **Repeat Violation**
  • High Priority - Toxic substance/chemical stored by or with food. Soap and cleaner above croutons and coffee in storage room **Corrected On-Site**
  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm cl at wait station.
  • Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At wait station.
  • Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  • Intermediate - Container containing toxic substance not labeled. Bleach water dispenser by triple sink. And two spray bottles in mop room. **Corrected On-Site**
  • Intermediate - Encrusted, soiled material on slicer. On prep table.
  • Intermediate - Handwash sink used for purposes other than handwashing. Dump ice in hand washing sink at wait station.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. **Corrected On-Site**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked onions 93° too deep container and covered. Corrective uncovered and placed in shallow container.
  • Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. In front reach in cooler reading 37° in ice water.
4/7/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food. Bowl in coleslaw, marketable. Also, bowl in flour bulk container in dry storage.
  • Basic - Cooking utensils stored upright with the food-contact surface up. Kitchen. Whisks, spatulas, etc.
  • Basic - Evidence of employee smoking in food storage. Cigarette butts in ash tray on shelf. Dry storage.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. Double door cooler in dining room.
  • Basic - Open dumpster lid.
  • Basic - Reach-in cooler gasket torn/in disrepair. Chest freezer, make table and upright reach-in cooler in kitchen. **Repeat Violation**
  • Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket with dirty water. Between hall way and kitchen entry.
  • Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced cooked potatoes 69°F on prep table, kitchen. Cook stated they keep them on table during breakfast time then discarded. Discussed Time as Public Health Control. Also, cooked onions and mushrooms above microwave by dispatch window at 60°-62°F
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onion and mushrooms on corner of grill at 95°-111°F. Discussed Time as Public Health Control as an option for these items.
  • High Priority - Raw animal food stored over ready-to-eat food. Opened container of egg pool over bag of hot dogs and corn dogs. Upright reach-in cooler.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bottom of large make table in kitchen.
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • 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. Thaddeus.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potatoes, kitchen and front counter.
10/25/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Carbon dioxide/helium tanks not adequately secured. Storage area. **Corrected On-Site**
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils in kitchen **Corrected On-Site**
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table **Corrected On-Site**
  • Basic - Employee personal items stored in or above a food preparation area. Phone on plate in kitchen **Corrected On-Site**
  • Basic - Food stored on floor. Onions **Corrected On-Site**
  • Basic - Reach-in cooler gasket torn/in disrepair. Freezer chest **Repeat Violation**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chili in reach in cooler **Corrected On-Site**
6/13/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Case of single-service articles stored on floor in dry storage area. In hallway.
  • Basic - Sponge used to clean and sanitize food-contact surface. Washing container in 3 compartment sink.
  • Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, corrective action made new sanitizer. **Repeat Violation**
  • Basic - Working containers of food removed from original container not identified by common name. Sugar container under front counter, corrective action labeled.
  • High Priority - Dented/rusted cans present. See stop sale. 2 cans of mushrooms with dents near bottom seam of cans in dry storage room.
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. After cracking shell eggs took toast out of toaster with same gloves. Corrective action discussed proper procedure.
  • High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Handling bread for sandwich, corrective action discussed proper procedure. **Repeat Violation**
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw ground beef over cut tomatoes in bottom of single door reach in cooler. Also in 2 door reach in at back of dining area raw burgers over bottle of salsa. **Repeat Violation**
  • High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Raw beef, chicken over cheese sticks, jalape?o poppers.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged. Raw chicken and raw beef in same container.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items throughout.
1/18/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Sanitizer bucket 0ppm, corrective action made new sanitizer.
  • Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to microwave over buckets of pickles, corrective action moved drink.
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. When handling bread for sandwich, corrective action gloves used.
  • Observed gaskets torn/in disrepair. Chest freezer in dry storage room with chicken.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sliced cheese in prep sandwich table, corrective action reduced stack so all cheese wis within cold well.
  • Critical - Observed raw animal food stored over ready-to-eat food. Par cooked chicken over lettuce in sandwich prep reach in cooler in kitchen. Also raw ground beef over bottle of bbq sauce and bottle of salssa in upright reach in cooler at back of dining area, corrective action reversed storage. Repeat Violation.
  • Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. To go containers not inverted, corrective action turned upside down.
  • Critical - Observed toxic item stored by food. Spray bottle on syelf with food in dry storage room, corrective action removed bottle.
  • Wet wiping cloth not stored in sanitizing solution between uses. Next to flat top, corrective action moved to bucket.
9/19/2012Routine - FoodInspection Completed - No Further Action
  • Critical - No conspicuously located thermometer in holding unit. Small make table reach in cooler next to microwave. Corrected On Site. Repeat Violation.
  • Critical - Observed employee eating in a food preparation or other restricted area. Cook eating in kitchen. Corrected On Site. Discussed proper procedure with manager.
  • Critical - Observed encrusted, soiled material on slicer. Under blade sharpener.
  • Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over pre-cooked potatoes in reach in cooler across from fryers.
  • Critical - Observed unlabeled spray bottle. Pink cleaner, under hand sink behind front counter.
4/25/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Establishment uses National Registry. Advised to change providers.
  • Critical - No conspicuously located thermometer in holding unit. Reach in cooler next to flat top. Corrected On Site.
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee slicing deli meat. Corrected On Site. Discussed proper procedure with employee, manager.
  • Critical - Observed food stored on floor. Boxes of soda syrup in storage area. Corrected On Site. Repeat Violation.
  • Critical - Observed potentially hazardous food thawed at room temperature. Raw chicken, cookline. Corrected On Site. Returned to reach in cooler.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk, reach in cooler. Corrected On Site. Dated.
  • Critical - Observed raw animal food stored over ready-to-eat food. Open raw chicken over french fries in reach in freezer. Corrected On Site. Reversed storage practice.
  • Critical - Observed shell eggs in use or stored with cracks or broken shells. Cookline. Corrected On Site. Discarded broken shells.
  • Critical - Shell eggs held in a manner such that the ambient air temperature is greater than 45 degrees Fahrenheit. At cookline 50 degrees F. Corrected On Site. Returned to reach in cooler, given time in lieu of temperature form.
8/2/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
  • Critical - Observed food stored on floor./ 5 gallons bucket container of pickles.
  • Observed open dumpster lid.
  • Wet wiping cloth not stored in sanitizing solution between uses.
2/18/2011Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
9/16/2010Food-Licensing InspectionInspection Completed - No Further Action

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