- No Violations Were Observed
|
10/08/2014 | Routine - Food | Call Back - Complied |
- 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. Making salads, employee got gloves **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 47° ham, sour cream in ric, corrective action: iced down, 50° hot dogs, iced down, boiled eggs, in black reach in cooler, discarded 2 eggs **Warning**
- 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. Little black cooler , ambient thermometer reading 50° **Warning**
- Intermediate - Nonself-sufficient mobile food dispensing vehicle operating from an unapproved commissary. Has a shed with single service and box freezer with food in it **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Gravy 101° covered in cooler **Warning**
|
08/07/2014 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. In storage
- Basic - Food stored on floor. Fry oil in storage
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storage
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
- Basic - Working containers of food removed from original container not identified by common name. Sugar in storage **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw sausage on same tray with cold cuts **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 300 ppm in triple sink
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 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. Milk, cold cuts and sausage, opened a couple of days
- Intermediate - Nonfood-grade basting brush used in food. Metal trim for butter
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Coleslaw made two days ago
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Has learn 2 serv employee training
|
1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- No child labor law poster. For reporting purposes only.
|
7/30/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Nonie's Place, 2314 Jones Rd, Jacksonville, FL »