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

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Business Info

Name: TWO DOORS DOWN RESTAURANT
Type: Permanent Food Service
Address: 436 Park St, Jacksonville, FL 32204
License #: 2614363
Total inspections: 14
Last inspection: 08/07/2014

Primary contact: Norman Abraham
Reservations: Not accepted

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Build-up of grease on nonfood-contact surface. Behind fryer doors. **Repeat Violation**
  • Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink set up as wash, sanitize, and rinse. Dish washed drained sinks and prepared them in correct order. **Corrected On-Site**
  • Basic - Food stored in holding unit not covered. In walk in cooler, containers of sausage gravy. In walk in freezer, containers of cooked greens, a container of broccoli, and a container of beef stew. **Repeat Violation**
  • Basic - No handwashing sign provided at a hand sink used by food employees. At front counter hand wash sink.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Cooked okra prepared yesterday at 45° in walk in cooler. Owner voluntarily discarded the okra.
  • High Priority - Raw animal food stored over ready-to-eat food. Raw bacon stored over corn beef hash in right side tall silver reach in cooler next to the fryers. Cook moved bacon and corned beef. **Corrected On-Site** **Repeat Violation**
  • Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Build up of black mold like substance around hi-c, coke zero, and coca cola classic nozzles at soda fountain.
  • Intermediate - Handwash sink not accessible for employee use at all times. Crash cart in prep area next to kitchen blocking hand sink. Employee moved cart away from sink. **Corrected On-Site**
  • Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Inspector thermometer reading 32.5° in ice water. Operator thermometer reading approximately 2°.
  • Intermediate - Spray bottle containing toxic substance not labeled. At crash cart in server drink area, bottle of blue liquid with no label. **Repeat Violation**
08/07/2014Routine - FoodInspection Completed - No Further Action
  • Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Repeat Violation** **Warning** Manager took test on 4/01/2014, but did not pass test. He is scheduled to retake test on 06/03/2014.
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Repeat Violation** **Warning** Manager took test on 4/01/2014, but did not pass test. He is scheduled to retake test on 06/03/2014.
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
5/20/2014Routine - FoodCall Back - Complied
  • Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Tall reach in cooler and freezer in kitchen have build up of food debris on top. **Warning**
  • Basic - Single-service articles stored on a soiled surface. Single serve to go containers stored on top on top of soiled coolers in kitchen. **Warning**
  • Basic - Stored food not covered in walk-in cooler. Various items throughout walk in cooler. **Warning**
  • Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth container stored on table next to cooked bacon. **Warning**
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook in kitchen changed gloves without washing hands when moving between tasks. **Corrected On-Site** **Warning**
  • High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw meat products next to bags of frozen vegetables and above bags of bread. **Warning**
  • Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Repeat Violation** **Warning**
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Repeat Violation** **Warning**
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
3/19/2014Routine - FoodWarning Issued
  • Basic - Build-up of grease on nonfood-contact surface. Inside fryers behind doors. **Warning**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Catering kitchen. **Warning**
12/16/2013Routine - FoodCall Back - Complied
  • Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Single door reach in cooler next to hand sink at cook line. **Warning**
  • Basic - Build-up of grease on nonfood-contact surface. Inside fryers behind doors. **Warning**
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bagged turkey, walk in freezer. **Warning**
  • Basic - Interior of microwave soiled with encrusted food debris. Inside rear of microwave at cook line. **Repeat Violation** **Warning**
  • Basic - Stored food not covered in walk-in cooler/freezer. Gravy in cooler, turkey juice in freezer. **Repeat Violation** **Warning**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line. **Repeat Violation** **Warning**
  • High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Bottle of bleach hanging on rack over utensils, next to walk in freezer in catering kitchen. **Warning**
  • Intermediate - Hot water not provided/shut off at employee handwash sink. Cook line, **Warning**
  • Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Catering kitchen. **Warning**
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with card. **Warning**
  • Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid sanitizer on storage shelf next to triple sink in dish washing area. **Warning**
9/23/2013Routine - FoodWarning Issued
  • Basic - Food-contact surface not smooth and easily cleanable. Lettuce on cloth in make table cooler at cook line.
  • Basic - Interior of microwave soiled with encrusted food debris. Cook line.
  • Basic - Raw animal food not properly separated from unwashed produce. Raw shell eggs over parsley bunches in walk in cooler in catering kitchen, rear of restaurant.
  • Basic - Stored food not covered in walk-in freezer. Multiple.
  • Basic - Uncovered food stored near sink exposed to splash. Box of tomatoes under hand sink at cook line.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen.
  • High Priority - Nonfood-grade containers used for food storage y direct contact with food. Spray bottles intended for chemical use, used for apple juice.
  • Intermediate - Handwash sink not accessible for employee use at all times. Prep area next to kitchen.
3/27/2013Routine - FoodInspection Completed - No Further Action
  • Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board.
  • Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. License has 10, establishment has 26
  • Critical - No conspicuously located thermometer in holding unit. Cooler on table
  • No copy of latest inspection report.
  • Critical - Observed raw animal food stored over ready-to-eat food. Bags of rae beef and raw chicken over frozen vegetables and cheese, also bags of raw beef over pita bread. Reach in freezer
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Bags of raw beef and raw chicken in same tray. Reach in freezer.
  • Critical - Observed uncovered food in holding unit/dry storage area. Multiple trays in reach in freezer.
  • Critical - Working containers of food removed from original container not identified by common name. Bulk containers on shelves, also multiple bags in reach in freezer.
9/19/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Violation: 08C-28-3 Food stored on floor. Boxes of food in both walkin coolers. Bags of breadcrumbs on floor in storage room. Bag of water salt on floor in dishmachine area.
  • Critical - Violation: 22-19-3 Interior of microwave soiled with encrusted food debris. Interior top, on cookline Repeat Violation.
  • Violation: 23-25-3 Gasket soiled with accumulation of food debris. Make table cooler, and both upright coolers on cookline
  • Violation: 24-06-3 Clean utensils or equipment stored in dirty drawer or rack. Clean lids stored in container with debris build up in the bottom.
5/15/2012Routine - FoodCall Back - Complied
  • Case of single-service items stored on floor in dry storage area.
  • Clean utensils or equipment stored in dirty drawer or rack. Clean lids stored in container with debris build up in the bottom.
  • Critical - Food manager certification expired. Refer to www.myflorida.com/dbpr/hr for more information. Expired 2/5/12
  • Critical - Food stored on floor. Boxes of food in both walkin coolers. Bags of breadcrumbs on floor in storage room. Bag of water salt on floor in dishmachine area.
  • Gasket soiled with accumulation of food debris. Make table cooler, and both upright coolers on cookline
  • Critical - Interior of microwave soiled with encrusted food debris. Interior top, on cookline Repeat Violation.
  • No copy of latest inspection report available.
  • No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establishments rear catering kitchen (was licensed seperatly at one point) added kitchen area and built out building adding cookline with hood system, fryers and stove. Also a smoker.
  • Critical - No soap provided at handwash sink. In dishmachine area. Hand sanitizer only.
  • Critical - Raw animal food stored over/with ready-to-eat food in reach-in freezer B.ot all products commercially packaged or unopened. Open bag of frozen livers stored over ready to eat food in upright reachin freezer. And in walkin freezer open boxes of raw meats stored over frozen on site bags of ready to eat foods
3/13/2012Routine - FoodWarning Issued
  • Equipment or utensils not designed or constructed in a durable manner. Cloth undet cutting board in rear kitchen area.
  • Equipment or utensils not designed or constructed in a durable manner. Using china dish with no handle as a scoop for potatoes on cookline
  • Critical - Handwash sink not accessible for employee use at all times. Plastic buckets sitting in handsink by prep sink Corrected On Site.
  • Critical - Handwashing cleanser lacking at handwashing lavatory. At handsink behind front counter. Corrected On Site.
  • Critical - Hot water not provided/shut off at employee hand wash sink. Handsink behind front counter Corrected On Site.
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee in rear catering kitchen cutting RTE fruit
  • Observed gaskets with slimy/mold-like build-up. Make table cooler
  • Critical - Observed interior of microwave soiled. Interior top Repeat Violation.
  • Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Shell eggs on cookline. Any eggs left by 11am must be discarded.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked potatoes in steamtable at 111F
9/27/2011Routine - FoodInspection Completed - No Further Action
  • Observed a nonfood-grade basting brush used in food. In butter, on cookline
  • Observed cutting board grooved/pitted and no longer cleanable. Make table on cookline
  • Critical - Observed food stored on floor. Bag of water softner salt on floor across from dishmachine Corrected On Site.
  • Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Box of frozen steaks stored above open box of biscuits in walkin freezer
  • Critical - Observed interior of microwave soiled. Interior top on cookline
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Interior back of make table cooler, behind back of lid
  • Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook crack a raw egg in right hand, then handle RTE onion. Corrected On Site.
5/4/2011Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
7/28/2010Routine - 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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