- Basic - Carbon dioxide/helium tanks not adequately secured. 1, near back door. 8 in mop sink room.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back prep table.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, by make table.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Back of kitchen.
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Parsley **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Feta cheese 50? in reach in cooler, corrective action: discarded by mgr, 50? chicken, corrective action: moved to pizza cooler **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm chl **Corrected On-Site**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 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. Prep unit, thermometer reading 45?
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 42? in ice water **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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5/1/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. 2-22-10, reviewed today **Corrected On-Site**
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Big pan on the floor **Corrected On-Site**
- Basic - Cove molding at floor/wall juncture broken/missing. In disrepair by mixer
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food.
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. **Corrected On-Site**
- Basic - Lack of signage on bathroom. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Sausage in freezer
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Feta cheese 49?, iced down
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Meat balls opened on 1.7.13, lasagna made on 1.8.13
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400 ppm chlorine in bucket
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. In use pizza peel on dirty oven top.
- Critical - Lack of signage properly designating bathroom.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cold cuts in walk-in cooler.
- Critical - Wiping cloth bucket chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site to 100 ppm.
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine or bucket.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. lady walked in from outside and started 3 comp sink without washing hands Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. red pepper Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. meatballs opened on Saturday , milk on Friday Corrected On Site. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 300ppm bleach in bucket Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta cooked on sunday Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications. reading 28F in ice water Corrected On Site.
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5/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. 2/22/10
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. explained to him and did it Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. needs quaternary
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. rice Corrected On Site.
- Critical - Observed food with mold-like growth. tomato Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. dumping ice
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. has the date they froze it, needs date pulled out of freezer
- Observed walk-in cooler gasket torn/in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
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12/8/2011 | Routine - Food | Inspection Completed - No Further Action |
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