- Basic - Dead roaches on premises. Two dead by bar, two dead by warewashing, all cleaned by staff.
- Basic - No handwashing sign provided at a hand sink used by food employees. At kitchen sink by window. Gave operator signs.
- Basic - Reach in cooler shelves soiled with encrusted food debris. In upright white cooler in dry storage, bottom shelf. **Repeat Violation**
- Basic - Soiled reach-in freezer gaskets.
- Intermediate - Employee used handwash sink as a dump sink. In sink in dry storage ice in sink.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Kitchen manager does not have card or copy on premises.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Gave operator sign and observed posting on wall. **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Some cards are not signed or dated.
|
11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In flour bin under prep table. **Corrected On-Site** **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen **Repeat Violation**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In double glass door reach in cooler. **Corrected On-Site**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. In kitchen
- Basic - Soil residue build-up on nonfood-contact surface. On bottom shelf of reach in cooler in dry storage room.
- High Priority - License expired within 30 days after expiration date.
- 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. Observed cooked placing garnish on plate ready to be served no gloves. Corrective action, notified manager that no bare hand contact is allowed without AOP.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Scallops 50° fish 51° shrimp 50° in reach in cooler under prep table. Shrimp and scallops had been thawed that morning. Corrective action manager moved shrimp and scallops to other cooler on ice. Stop sale on fish.
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over English muffins chest freezer in dry storage area. **Corrected On-Site** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Fish 50° reach in cooler under prep table. **Repeat Violation**
- 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. Reach in cooler under prep table ambient 54°
- Intermediate - Handwash sink not accessible for employee use. Large rolling dish rack in front of hand wash sink in back room. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink by cook line. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Packaged food not labeled as specified by law. Large bin of flour under service table.
- 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.
|
6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. On spices by grill **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan at dishwashing area
- Basic - Food stored on floor. Soda syrup at bar **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Box freezer
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen and bar
- Basic - Old food stuck to clean dishware/utensils. On plate, storage area **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Clean shelf storage
- Basic - Silverware/utensils stored upright with the food-contact surface up. By cook line, spoons
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans 47° cooling from last night
- High Priority - Raw animal food stored over ready-to-eat food. Raw bacon over tortillas in prep unit by cook line **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500 ppm in bucket quat, kitchen **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 30°, foods at 41°, reach in by cook line
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep containers, covered and stacked on top of each other
- Intermediate - Food-contact surfaces encrusted with grease/dust and/or soil deposits. Vents in 3 door cooler, cook line
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 26° in ice water
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Sign in prep room, moved to bar area **Corrected On-Site**
|
2/21/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Old Florida Fish Camp & Seafood Shack, 2510 2 Ave N, Jacksonville, FL »