Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. demitasse cup on cutting board
Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. dish washer not sanitizing dishes Corrected On Site- manager showed employee the right way to setup 3 compartment sink
Critical - Observed handwash sink used for purposes other than handwashing. glass cigarette trays drying in handwash sink Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. owner and employee unsure why product temperature was 72 F Corrected On Site- discarded
10/28/2011
Routine - Food
Inspection Completed - No Further Action
Carbon dioxide/helium tanks not adequately secured. Next to reach in cooler in office/storage room.
Critical - Manager lacking proof of Food Manager Certification. Licensing inspection. Establishment has 30 days to obtain food manager certification.
Critical - No conspicuously located thermometer in holding unit. Reach in cooler in office/storage room.
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. Licensing inspection. Establishment has 60 days to obtain approved provider of employee food handler training.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in reach in cooler in bar area.
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