- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Objectionable odor in ladies room.
- Basic - Reach-in cooler gasket torn/in disrepair. One door cooler on cook line
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Buffet items
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10/28/2014 | Complaint Full | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. In AC closet
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Objectionable odor in ladies room.
- Basic - Reach-in cooler gasket torn/in disrepair. One door cooler on cook line
- Basic - Uncovered food stored near sink exposed to splash. Onion crate
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Container of grilled onions 84°. Corrective action-put in steam table
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over potatoes, reach in on cook line. Fish over half and half cartons, walk in cooler **Repeat Violation**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Three portioned desserts on top of buffet
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At triple sink
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket, front hand sink
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Buffet items
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08/22/2014 | Complaint Full | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Paper plates
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food storage container/container lid cracked or broken. Cucumber lid
- Basic - In-use tongs stored on oven door handle.
- Basic - Reach-in cooler gasket torn/in disrepair. On cook line
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Two containers of cut lettuce 54° in salad prep cooler, moved to working unit
- High Priority - Raw animal food stored over ready-to-eat food. Fish over fries, reach in on cook line
- Intermediate - Reach-in cooler not 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. Salad prep cooler ambient air temp 54°.
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07/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. Warped, glass door reach in by ice machine
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Portioned shrimp over French fries
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potato salad
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Certificates are photocopied
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Not dated
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2/3/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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