- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Multiple potentially hazardous food items in walk in cooler temped at 47F. Corrected on site. Thermostat set too high, turned down, products started cooling.
- Critical - Hot water not provided/shut off at employee hand wash sink. In kitchen, knob stripped.
- Lights missing the proper shield, sleeve coatings or covers. Prep area in kitchen.
- 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. Establishment uses Safe Staff,no certificates/cards available. Licensing inspection.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook cutting bell peppers. Corrected on site. Discussed proper procedure with manager and cook.
- Critical - Observed encrusted material on can opener. With metal shavings.
- Critical - Observed food stored on floor. Containers of grits, sugar, in kitchen. Corrected on site. Put on shelf.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk, sour cream, cheese all 47F in walk in cooler. Corrected on site. Thermostat set too high for unit. Turned down, unit started cooling.
- Critical - Outer openings not protected in women's bathroom. Unisex restroom.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. Entrance to kitchen.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. For eggs cooked to order. Corrected on site. Given sign.
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2/29/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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