Two Doors Down Restaurant, 436 Park St, Jacksonville, FL - Restaurant inspection findings and violations

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Business Info

Restaurant: TWO DOORS DOWN RESTAURANT
Address: 436 Park St, Jacksonville, FL 32204
Type: Permanent Food Service
License #: 2614363
Total inspections: 3
Last inspection: 07/28/2010

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Inspection findings

Inspection Date

Type

Disposition

  • No Violations Were Observed
07/28/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation INSIDE WALK IN COOLER/.TUNA SALAD,CHICKEN SALAD and other foods prepared on site and EXPIRED . Corrected On Site.OPERATER DISCARDED .
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.SLICED CHEESES / DAIRY PRODUCTS not dated after opening.
  • Critical. Working containers of food removed from original container not identified by common name.BULK FLOUR in preparation area under prep table NOT LABELED.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.WHIPPED BUTTER CUPS in service galley found at 64f. Corrected On Site.
  • Critical. Observed improper vertical separation of raw animal foods RAW STEAK & GROUND BEEF PATTIES stored over breakfast sausages and bacon IN COOKS LINE white reach in cooler.
  • Critical. Observed cloth used as a food-contact surface.SOILED WET CLOTH placed underneath cutting board to hold board in place NOT ALLOWED must use cutting board mats.
  • Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.COOKS LINE wearing watch.
  • Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.FOUND SPONGE in dishwasher area rack.
  • Observed ripped/worn tin foil used as shelf cover.IN COOKS LINE .
  • Critical. Observed OLD FOOD DEBRIS on reach-in cooler gaskets in cooks line MAKE TABLE unit.
  • Critical. Observed interior of microwave soiled.COOKS LINE.
  • Critical. Observed encrusted material on can opener.
  • Observed clean MIXING BOWLS stored in dirty BUS TUBS in preparation area .
  • Equipment and utensils not properly air-dried.MIXING BOWLS in preparation area inside bus tub.
  • Observed HALF & HALF creamers in dining room LEFT OVER not discarded used for next customers .EXPLAINED TO OWNER . Corrected On Site.
  • Critical. Handwash sink in cooks line VERY DIRTY not maintained clean.
  • Critical. Observed handwash sink used for purposes other than handwashing.COOKS LINE evidence of USE AS DUMP SINK.
  • Critical. No handwashing sign provided at a handsink used by food employees.FRONT BAR AREA .
  • Observed wall soiled with accumulated food debris / dirt PREPARATION SINK bottom wall / DISHWASHER area wall as dirty.
  • No suitable facilities provided to store employee clothing and other possessions.FOUND JACKET hanging over DISHWASHER AREA RACK.
  • Wet mop not hung to dry.MOPS seating in standing water inside MOP SINK.
  • No copy of latest inspection report.
4/19/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed encrusted, soiled material on slicer.MUST BE CLEANED AND SANATIZED BEFORE BEING USED.
  • Observed utensils stored in crevices between equipment/ KNIVES AND SCRAPERS.
  • Critical. No handwashing sign provided at a handsink used by food employees.ALL HANDWASHING SINKS THROUGHOUT ESTABLISHMENT .
  • Wet mop not hung to dry.
7/20/2009Food-Licensing InspectionInspection Completed - No Further Action

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