- Basic - Cloth used as a food-contact surface. Cloth used to drain bacon end of cookline paper towels must be food grade.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. On top of coffee machine, manager placed in container with lid. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Container of vitamin water on top of prep table across from cookline, bottle of water on prep table front of kitchen near coffee area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink next to clean dishes, drink on top of bulk container back of kitchen under prep table where employee was cutting lemons.
- Basic - Employee personal items stored in or above a food preparation area. Employee phone sitting on top of container of lemons on prep table back of kitchen. Corrected by employee. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham, sausage 52-53°, shredded cheese 47-49°, hard boiled eggs 47°, goat 47°, feta 47°.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Ham, sausage 52-53° on prep table across from cook line, cook stated that items have been in prep overnight.
- Intermediate - Employee used handwash sink as a dump sink. Hand sink next to coffee maker has ice inside.
- 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 stated he is missing proof of training for all but one employee.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Establishment only has copies.
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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Across from cook line. Cutting board across from cook line by handsink.
- Basic - Equipment and utensils not properly air-dried - wet nesting. By food storage, plastic bins wet nested.
- Basic - Uncovered food stored near sink exposed to splash. Uncovered pitchers of water by hand sink.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At mop sink.
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1/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In storage area near Three compartment sink. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee without lid and straw under expedite window. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins in storage rack.
- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler gasket torn/in disrepair. Throughout.
- Basic - Stored food not covered in walk-in cooler. Cut cucumbers in uncovered container. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spray bottle of cleaner over clean dishes near Three compartment sink. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Buildup in nozzle at wait station. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing wet wiping cloth in front hand wash sink. **Corrected On-Site**
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stacked wet on rack **Repeat Violation**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine
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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. On the side of hand wash sink **Corrected On-Site**
- Equipment and utensils not properly air-dried. Metal tubs stacked wet on dish rack **Corrected On-Site**
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Cut uncovered lemons near hand wash sink **Corrected On-Site**
- Critical - Observed handwash sink used for purposes other than handwashing. Used as Dump sink near wait station
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12/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. Employees must be trained within 60 days of hire.
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7/13/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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