- Basic - Gaskets with slimy/mold-like build-up. On reach in cooler by triple sink, on small white reach in cooler
- Basic - Grease accumulated under cooking equipment. On front cook line by reach in freezer, heavy accumulation between grill and fryer. Floor in back storage area heavily soiled with debris
- Basic - Interior of microwave soiled with encrusted food debris. White microwave on dry storage shelf on shelf in kitchen **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In small white reach in cooler **Repeat Violation**
- Basic - Water leaking from faucet/faucet handle. At front hand sink by front counter
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. T-bone steak 45-46° in reach in cooler by triple sink, sliced cheese 47° in small white cooler. Manager turned down temperature on both units **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Upper interior of ice bin in kitchen
- 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. Small white cooler ambient 55°
- Intermediate - Cold water not provided/shut off at employee handwash sink. At hand washing sink by front counter
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on back prep table of purple substance, manager labeled. **Corrected On-Site**
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Sodas on front prep table and on back prep table.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. On triple sink.
- Basic - Ice scoop handle in contact with ice. Ice machine back of kitchen.
- Basic - Interior of microwave soiled with encrusted food debris. White microwave on dry storage shelf.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In back white reach in cooler. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler gasket torn/in disrepair. Front of kitchen.
- Basic - Soiled reach-in cooler gaskets. On reach in cooler front of kitchen and reach in cooler across for triple sink.
- Basic - Water leaking from faucet/faucet handle. Hand sink front of kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep across from triple sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rib eye, raw steaks 49-51° in prep cooler top front of kitchen , corrective action, closed prep cooler top. creamy dressing 46° front of white reach in cooler, corrective action, moved to back of cooler and turned down temperature.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Wrapped Raw chicken in plastic bin over box of seafood.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sour cream container in reach in cooler across from triple sink, opened 3 days ago according to manager. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Sorry bottle top if prep front of kitchen.
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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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1/21/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Reach in cooler: cut lettuce and cheeses 45° - 47°. Corrective action thermostat too high, turned thermostat down.
- Basic - Ice scoop stored with handle in contact with ice in ice machine.
- Basic - Leaking pipe at plumbing fixture. Hand sink at cook line.
- Basic - Objectionable odors in bathroom. Employee restroom.
- Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam to go boxes on storage rack in rear prep area. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cut lettuce and cheeses 45° - 47°. Corrective action thermostat set too high, turned thermostat down.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Touched buns after toasting without gloves. Corrective action, discussed procedure.
- High Priority - Raw animal food stored over ready-to-eat food. Rewrapped chicken over French fries in rear freezer.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Brush and baster near triple sink. Moved items out of sink. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Blue glass cleaner under prep table.
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom **Corrected On-Site**
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5/21/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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