- No Violations Were Observed
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07/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in bar area. Employee secured tank. **Corrected On-Site** **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom in kitchen. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Grill utensils in water at 98°. Employee poured out water. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar area hand wash sink. **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. At end of cook line across from grill, sanitizer bucket with quats stored near bread. Manager moved bread away from bucket. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: cut watermelon 51°, chickpeas 51°, pork 44°, and pickled trinity 50°. Cooler fan blowing at 45°. At make table on cook line: oysters 50°, crab 50°, salsa 46°, maque choux 50°, chicken 50°, cut green tomatoes 50°. At make table to the right of ice machine: blue cheese 50°, cut tomato 50°, mozzarella 50°, spring mix 50°, eggs 50°. Corrective action: instructed chef to contact maintenance, placed ice bags on food, and turned cooler units down. **Repeat Violation** **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Bread pudding dated 6/24. Chef voluntarily discarded. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
- Intermediate - Refrigerator not 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. In walk in cooler: cut watermelon 51°, chickpeas 51°, pork 44°, and pickled trinity 50°. Cooler fan blowing at 45°. At make table to the right of ice machine: blue cheese 50°, cut tomato 50°, mozzarella 50°, spring mix 50°, eggs 50°. All items at 50°. Corrective action: instructed chef to contact maintenance, placed ice bags on food, and turned cooler units down. **Repeat Violation** **Warning**
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07/03/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Bottle of Powerade above prep table at cook line. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bins on dish rack next to walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table in kitchen: cut tomato 50° 50°, mozzarella 50°, blue cheese 50°, hard boiled 50°, cut lettuce 50°, blue cheese 50°. Corrective action: operator placed items from cooler into walk in cooler. **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth bucket quats 500 ppm.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. No quat test strips for triple sink and sanitizer buckets.
- 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.
- Intermediate - Reach-in cooler not 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 in kitchen area all foods at 50°: cut tomato 50° 50°, mozzarella 50°, blue cheese 50°, hard boiled eggs 50°, cut lettuce 50°,and blue cheese 50°.
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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. In ice bin, behind bar.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table cooler at cook line.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Breaker needs to be moved to side with hose attached. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter, arugula and cut tomatoes 72-76° at cook line. Placed on time control.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Reading 135°.
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8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom. Unisex employee restroom.
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Clean saute pans stored on wiping cloth over stove at cook line.
- Basic - Soil residue build-up on nonfood-contact surface. Bottom of keg cooler behind bar.
- Basic - Waste line missing at soda gun holster.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Side of splitter with red hose attached. Behind bar.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hollandaise and butter 78-79? at cook line. Corrective action - put on time control, given plan.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Comminuted meat over seafood, low boy at cook line. Reversed **Corrected On-Site**
- 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. Class scheduled for Monday.
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambient thermometer at 50?f at cook line. Corrected on site - thermostat set too high, turned down, ambient of 40?f at recheck.
- Critical - Covered waste receptacle not provided in women's bathroom. Unisex employee restroom.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 135? at manifold, heat test does not turn black.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Licensing inspection.
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12/18/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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