- Basic - Build-up of grease/dust/debris on hood filters. Over stove next to pizza ovens at front counter
- Basic - No handwashing sign provided at a hand sink used by food employees. At sink next to hot water heater in kitchen area
- Basic - Single-service articles improperly stored. To go boxes on shelf across walk in cooler
- Basic - Working containers of food removed from original container not identified by common name. White powder in bulk containers on shelf under table across from three compartment sink, operator identified as sugar and salt **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to pizza ovens at front counter **Corrected On-Site**
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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Working containers of food removed from original container not identified by common name. Yeast on shelf where spices stored.
- 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. Make table front counter, all food stored in walk in cooler or reach in freezer.
- Intermediate - Handwash sink not accessible for employee use at all times. Chicken thawing in rear handsink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bottom shelf reach in freezer.
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Spice jar
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken thawing.
- Basic - Single-service articles not stored inverted or protected from contamination. Storage shelf, also exposed plastic utensils front counter.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear handsink.
- Intermediate - Spray bottle containing toxic substance not labeled. Chemical shelf.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No dates in line water filter
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8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bulk sugar and salt containers.
- Basic - Employee chewing gum in a food preparation, food storage or warewashing area.
- Basic - Single-service articles not stored inverted or protected from contamination. Dry storage shelf.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Container of yeast.
- High Priority - Raw animal food stored over ready-to-eat food. Walk in cooler, raw chicken oner cooked foods and produce.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Can of paint on table where ice tea made
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta.
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Small child behind counter
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/17/2012 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board.
- Critical - Hand wash sink lacking proper hand drying provisions. Rear handsink.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven doors.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage 123f, meatballs 124f, steam table. Told table was turned off 15 minutes before arrival corrective action table turned back on. Corrected On Site.
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9/19/2012 | Routine - Food | Warning Issued |
- 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. 60 days to obtain.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed wood table.
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1/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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