The week's worst restaurant inspections in Jacksonville (March 31)

China Buffet 6001 Argyle Forest Blvd Ste 32 Violation date: March 22, 2019 Violation disposition: Call Back - Extension given, pending Violations: Total: 6, High: 1, Intermediate: 1, Basic: 4 36-37-4: Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Establishment has multiple porous acoustical in kitchen area. Establishment has multiple porous acoustical tiles in hibachi/sushi prep area. - From follow-up inspection 2019-02-15: No change. **Time Extended** - From follow-up inspection 2019-03-01: No change. **Time Extended** - From follow-up inspection 2019-03-22: No change in ceiling tiles. **Time Extended** 35B-01-4: Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Both back doors. - From follow-up inspection 2019-02-15: No change. **Time Extended** - From follow-up inspection 2019-03-01: Door was slightly repaired but gap at door still exists. **Time Extended** - From follow-up inspection 2019-03-22: One door completed. One still needs repaired by mop sink. **Time Extended** 36-73-4: Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment on cook line, along cove molding in kitchen area, and under dish machine. **Repeat Violation** - From follow-up inspection 2019-02-15: Observed debris in corners and under equipment in kitchen area. **Time Extended** - From follow-up inspection 2019-03-01: No change. **Time Extended** - From follow-up inspection 2019-03-22: Floor still soiled. **Time Extended** 36-18-4: Basic - - From initial inspection : Basic - Floor tiles cracked, broken or in disrepair. Tiles missing in dish area, cook line and front wait area. - From follow-up inspection 2019-02-15: No change. **Time Extended** - From follow-up inspection 2019-03-01: Tiles still missing in dish area. **Time Extended** - From follow-up inspection 2019-03-22: Still cracked tile. **Time Extended** 29-34-4: High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed outside back door. Hose attached. - From follow-up inspection 2019-02-15: No change. **Time Extended** - From follow-up inspection 2019-03-01: Vacuum breaker still missing. Manager stated management company will replace. **Time Extended** - From follow-up inspection 2019-03-22: Still need vacuum breaker. Operator cannot turn off water because it is locked by management company. **Time Extended** 51-16-7: Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days. Establishment has a hibachi cooking station and a sushi prep station added behind the buffet line. Area contains a hand washing sink. Plans on file show area as a seating party room. - From follow-up inspection 2019-02-15: No change. **Time Extended** - From follow-up inspection 2019-03-01: Plan review process has been started by manager. **Time Extended** - From follow-up inspection 2019-03-22: Operator received letter from Plan Review. File Number 304532 Log Number HQ-19-4645. **Time Extended**

Sweetfrog Frozen Yogurt 1581 Cr 220 #100, Fleming Island Violation date: March 20, 2019 Violation disposition: Call Back - Admin. complaint recommended Violations: Total: 5, High: 1, Intermediate: 1, Basic: 3 36-36-4: Basic - - From initial inspection : Basic - Ceiling tile missing. Above desk in kitchen. - From follow-up inspection 2019-03-20: No change. **Admin Complaint** 14-69-4: Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Chest freezer at end of front counter has ice buildup in interior. - From follow-up inspection 2019-03-20: No change **Admin Complaint** 36-72-4: Basic - - From initial inspection : Basic - Walk-in cooler floor soiled. Buildup of food debris under shelves in walk-in cooler. - From follow-up inspection 2019-03-20: No change. **Admin Complaint** 50-17-2: High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2018. **Admin Complaint** - From follow-up inspection 2019-03-20: No change. **Admin Complaint** 31A-09-4: Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by office area door is completely blocked and also has items stored in sink. **Repeat Violation** - From follow-up inspection 2019-03-20: No change. **Admin Complaint**

Yobe Frozen Yogurt 119 Bartram Oaks Walk #101, St. Johns Violation date: March 22, 2019 Violation disposition: Call Back - Admin. complaint recommended Violations: Total: 3, High: 1, Intermediate: 2, Basic: 0 50-17-2: High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1 2017 **Repeat Violation** **Admin Complaint** - From follow-up inspection 2019-03-22: License expired 2017 **Admin Complaint** 05-08-4: Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Employee cannot locate probe thermometer. **Warning** - From follow-up inspection 2019-03-22: No probe thermometer available **Time Extended** 53B-13-5: Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for at least one employee onsite working at least 9 months **Warning** - From follow-up inspection 2019-03-22: No training available **Time Extended**

Rice & Noodles 9527 Regency Square Blvd 101 Violation date: March 20, 2019 Violation disposition: Warning Issued Violations: Total: 6, High: 1, Intermediate: 3, Basic: 2 10-07-4: Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 72°F water next to rice cooker in kitchen by oven. **Warning** 25-05-4: Basic - Single-service articles improperly stored. Multiple boxes of single service items on floor in establishment. **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from triple sink in kitchen, right side: tofu (51°F - Cold Holding). Other items in unit non-Time/Temperature Control for Safety Food(s). Moved to working unit by manager. **Corrected On-Site** **Warning** 05-05-4: Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in reach in cooler near oven in kitchen shows 60°F. All items in unit below 41° F. **Warning** 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Multiple items in hand sink next to triple sink. **Warning** 53B-01-5: Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

For restaurant inspections conducted the week of March 17, 2019 by safety and sanitation inspectors with the state's Division of Hotels and Restaurants. The following restaurants, mobile food vendors and hot dog carts required a follow-up inspection after receiving one of the following four dispositions in a recent inspection: warning issued, callback - administrative complaint recommended, administrative complaint recommended or emergency closure ordered. The Florida Department of Business & Professional Regulation describes an inspection report as “a ‘snapshot’ of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.” The restaurants are listed in order of least violations to most. Restaurants that received an emergency closure order appear at the end of the list. (Restaurants may appear more than once.)

Kairos Food & Juice 14185 Beach Blvd #a Violation date: March 20, 2019 Violation disposition: Call Back - Extension given, pending Violations: Total: 7, High: 1, Intermediate: 3, Basic: 3 36-37-4: Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Ceiling tiles not smooth and nonabsorbent in kitchen area. **Warning** - From follow-up inspection 2019-03-20: Still the same. **Time Extended** 36-34-5: Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above flat grill with grease accumulation. **Warning** - From follow-up inspection 2019-03-20: Still the same. **Time Extended** 27-25-4: Basic - - From initial inspection : Basic - Hot water at mop sink does not reach 100 degrees Fahrenheit. Hot water at mop sink only goes to 88°F. Hot water was running for 15 minutes. **Warning** - From follow-up inspection 2019-03-20: Still the same. **Time Extended** 12A-19-4: High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. There is no hot water available in front counter handwash sink. Observed employee washing her hands in front counter handwash sink before preparing a smoothie. **Warning** - From follow-up inspection 2019-03-20: Still the same. **Time Extended** 27-19-4: Intermediate - - From initial inspection : Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Handwash sink in bathroom does not have enough eater pressure. **Warning** - From follow-up inspection 2019-03-20: Still the same. **Time Extended** 27-23-4: Intermediate - - From initial inspection : Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hot water at front counter, cook line and bathroom handwash sinks only goes up to 88°F. Hot water was running over 20 minutes. **Warning** - From follow-up inspection 2019-03-20: Still the same. **Time Extended** 27-24-4: Intermediate - - From initial inspection : Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Hot water at front counter and cook line three compartment sink only goes up to 88-90°F. Hot water was running for over 20 minutes. **Warning** - From follow-up inspection 2019-03-20: Still the same. **Time Extended** 45-04-4: - From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. **Repeat Violation** - From follow-up inspection 2019-03-20: Still the same. **Time Extended**

Whiskey Jax Kitchen And Cocktails 950 Marsh Landing Pkwy Suite 370, Jacksonville Beach Violation date: March 19, 2019 Violation disposition: Call Back - Extension given, pending Violations: Total: 5, High: 1, Intermediate: 2, Basic: 2 08B-45-4: Basic - - From initial inspection : Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Multiple boxes of beef on walk in freezer floor **Repeat Violation** - From follow-up inspection 2019-01-16: No change walk in cooler and walk in freezer **Time Extended** - From follow-up inspection 2019-01-17: No change in walk in freezer **Time Extended** - From follow-up inspection 2019-03-19: Case on water bottles on walk in cooler floor and boxes of food on walk in freezer floor **Time Extended** 36-26-4: Basic - - From initial inspection : Basic - Wall soiled with accumulated black debris in dishwashing area. Under tables - From follow-up inspection 2019-01-16: No change **Time Extended** - From follow-up inspection 2019-01-17: No change **Time Extended** - From follow-up inspection 2019-03-19: No change **Time Extended** 29-34-4: High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Facet next to hand sink by dish pit - From follow-up inspection 2019-01-16: No change **Time Extended** - From follow-up inspection 2019-01-17: No change **Time Extended** - From follow-up inspection 2019-03-19: No change **Time Extended** 53A-03-6: Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Head chef Shawn Scott 7/10/2013 - From follow-up inspection 2019-01-16: No change **Time Extended** - From follow-up inspection 2019-01-17: No change **Time Extended** - From follow-up inspection 2019-03-19: Manager stated he pasted his manager test with prometric but certificate is at his house. **Time Extended** **Corrective Action Taken** 53B-01-5: Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New manager is currently working on employee training - From follow-up inspection 2019-01-16: No change **Time Extended** - From follow-up inspection 2019-01-17: No change **Time Extended** - From follow-up inspection 2019-03-19: Manager stated they just did the training for everyone at 2:30pm today but the owner took the certificates with him. 7 day extension given, manager stated they would make sure certificates are in the establishment by tomorrow. **Time Extended** **Corrective Action Taken**

Tossgreen 4668 Town Crossing Dr Ste 105 Violation date: March 23, 2019 Violation disposition: Warning Issued Violations: Total: 5, High: 2, Intermediate: 3, Basic: 0 12A-19-4: High Priority - Employee washed hands with cold water. No hot water provided at all handwash sinks. Food handler employee washing hands with cold water. **Warning** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Lentil soup 123°F in front counter warmer. Employee reheated soup to 179°F. **Corrected On-Site** **Warning** 27-23-4: Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. There is no hot water provided at all handwash sinks in establishment. Hot water only goes up to 78°F. Hot water was running at all sinks for the whole inspection. **Warning** 27-24-4: Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Hot water at three compartment sink only goes up to 80°F. Hot water was running for over 15 minutes. **Warning** 53B-01-5: Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Yummy Asian Bistro 2245 Cr 210 W Ste #117 Violation date: March 20, 2019 Violation disposition: Call Back - Admin. complaint recommended Violations: Total: 5, High: 1, Intermediate: 1, Basic: 3 08B-44-4: Basic - - From initial inspection : Basic - Case/container/bag of food stored on floor in kitchen. Containers of oil on floor front of kitchen, numerous food items on floor of walk in freezer under shelf. **Warning** - From follow-up inspection 2019-03-20: Container of oil on floor under cook line. **Time Extended** 13-03-4: Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. At least 2 employees prepping food cook line missing hair restraints **Warning** - From follow-up inspection 2019-03-20: Chef at cook line not wearing hair restraint **Time Extended** 08B-12-4: Basic - - From initial inspection : Basic - Food stored in holding unit not covered. Large container of egg rolls, raw meat, shrimp in walk in cooler not covered. **Warning** - From follow-up inspection 2019-03-20: Egg rolls, onions, vegetables uncovered in walk in cooler. **Time Extended** 08A-05-4: High Priority - - From initial inspection : High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler- container of raw chicken, raw pork stored over top of ready to eat sauces right side of cooler. In reach in cooler- containers of raw chicken, raw shrimp over container of cooked chicken in front reach in cooler by sushi bar entrance. **Warning** - From follow-up inspection 2019-03-20: Raw chicken stored over top of ready to eat sauces inside of walk in cooler. Raw chicken on bottom of cooler. **Time Extended** 52-07-4: Intermediate - - From initial inspection : Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. On menu board, white tuna is listed as a special. Owner verified escolar is used for white tuna. On sushi menu- super white tuna is listed with escolar in italics, escolar cannot be listed or used a substitute for white tuna. **Admin Complaint** - From follow-up inspection 2019-03-20: No change, White tuna listed on menu board, super white tuna listed on paper sushi menu. Board was removed during inspection. **Admin Complaint**

Panera Bread 11111 San Jose Blvd#767 Violation date: March 22, 2019 Violation disposition: Call Back - Extension given, pending Violations: Total: 4, High: 2, Intermediate: 2, Basic: 0 35A-02-5: High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed one fly by bread racks front of kitchen, observed one fly in middle prep area by office. **Warning** - From follow-up inspection 2019-03-22: Observed 1 fly in office, did not observe any flies by end of inspection. **Time Extended** 03B-01-5: High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. On counter above prep area, behind front counter - Asiago focaccia (58°F - Hot Holding); By front counter - Bagel with dehydrated garlic and dehydrated onion (58°F - Hot holding). Products are TCS and must be held either on time control / temperature control. Discussed product testing with manager. **Warning** - From follow-up inspection 2019-03-22: Per OPQ, everything bagels are non TCS. Asiago focaccia on shelf 67° testing has been submitted to OPQ, but more product testing is required, study does not meet requirements to prove focaccia bread is in fact non TCS. Per district manager. **Time Extended** 22-28-4: Intermediate - - From initial inspection : Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior of reach in cooler in prep area right side has heavy accumulation of food debris. **Warning** - From follow-up inspection 2019-03-22: Reach in cooler has slight accumulation of debris. **Time Extended** 51-16-7: Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days. Table top ovens have been added to prep area. Current plans do not reflect addition. **Warning** - From follow-up inspection 2019-03-22: Plan review has not yet been submitted for table top ovens. **Time Extended**

Panera Bread #767 11111 San Jose Blvd Violation date: March 21, 2019 Violation disposition: Warning Issued Violations: Total: 7, High: 2, Intermediate: 3, Basic: 2 24-05-4: Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls back of kitchen on drying rack not stored upside down. **Warning** 42-01-4: Basic - Wet mop not stored in a manner to allow the mop to dry. At least two mops back of kitchen sitting in mop buckets, moved by manager during inspection. **Corrected On-Site** **Warning** 35A-02-5: High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed one fly by bread racks front of kitchen, observed one fly in middle prep area by office. **Warning** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. On counter above prep area, behind front counter - Asiago focaccia (58°F - Hot Holding); By front counter - Bagel with dehydrated garlic and dehydrated onion (58°F - Hot holding). Products are TCS and must be held either on time control / temperature control. Discussed product testing with manager. **Warning** 22-24-4: Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Soda nozzles in customer drink area have build up of mold like debris. **Warning** 22-28-4: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior of reach in cooler in prep area right side has heavy accumulation of food debris. **Warning** 51-16-7: Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days. Table top ovens have been added to prep area. Current plans do not reflect addition. **Warning**

Courtyard Jacksonville Airport Northeast 14668 Duval Rd Violation date: March 19, 2019 Violation disposition: Warning Issued Violations: Total: 9, High: 2, Intermediate: 2, Basic: 5 23-06-4: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food debris/soil residue on drawer gaskets on cooks line 10-12-4: Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in soiled blue bin next to ice machine 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Torn gasket on upright reach-in cooler next to fryer 14-33-4: Basic - Reach-in cooler shelves with rust that has pitted the surface. Tall reach-in cooler located next to fryer 29-11-4: Basic - Water leaking from pipe and/or faucet/handle. Sprayer on faucet next to dish machine 08A-07-4: High Priority - Raw animal food not properly separated from ready-to-eat food. Open bag of leafy greens stored on top of raw shell eggs in bottom of reach-in cooler, employee moved bag of leafy greens during inspection **Corrected On-Site** 02C-01-4: High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Milk dated 3/8/19 employee discarded milk. Per employee milk was opened on 3/8/19 22-20-4: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of ice machine is soiled with a black mold like substance 53B-01-5: Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Kekes Breakfast Café 4906 Town Center Pkwy Ste 104 Violation date: March 23, 2019 Violation disposition: Warning Issued Violations: Total: 8, High: 2, Intermediate: 2, Basic: 4 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored in a prep table in the back prep station near walk in cooler. Operator discarded drink. **Corrected On-Site** **Warning** 13-07-4: Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line with a bracelet while preparing food. Employee removed bracelet. **Corrected On-Site** **Warning** 13-01-4: Basic - Employee with soiled clothing. Employees on cook line with soiled aprons. Operator have employees replaced soiled aprons. **Corrected On-Site** **Warning** 25-05-4: Basic - Single-service articles improperly stored. Togo boxes stored on floor near walk in cooler. Operator properly stored boxes. **Corrected On-Site** **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. provolone cheese (52°F); Swiss cheese (50°F); pepper jack cheese (52°F); cheddar cheese (49°F) in flip top coo.er across fro fryers on cook line. Operator stated cheeses were in temperature at 7am. Operator moved cheese to walk in cooler. **Corrective Action Taken** **Warning** 03F-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter balls and butter in expo line not time marked. Operator stated bitter was taking out of the cooler a few minutes ago. Employee time marked butter pans. **Corrected On-Site** **Warning** 22-05-4: Intermediate - Cutting board(s) stained/soiled. Stained large white cutting board in flip top cooler across fryers on cook line **Warning** 53B-01-5: Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Napolis Pizza Cuisine 5624 Arlington Rd Violation date: March 21, 2019 Violation disposition: Warning Issued Violations: Total: 9, High: 2, Intermediate: 2, Basic: 5 35A-03-4: Basic - Dead roaches on premises. One dead to left of pizza make table on floor, two dead under triple sink area, two dead behind white reach in freezer, one dead on seam of door of walk in cooler. **Repeat Violation** **Warning** 08B-38-4: Basic - Food stored on floor. Boxes of frying oil on floor near storage rack near manager's office. **Repeat Violation** **Warning** 36-24-5: Basic - Hole in or other damage to wall. Siding of wall is damaged to left of hood system area. **Warning** 33-16-4: Basic - Open dumpster lid. Unit in enclosure. **Repeat Violation** **Warning** 25-05-4: Basic - Single-service articles improperly stored. Sleeves of pizza boxes on floor near register area. **Warning** 35A-02-5: High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. One live fly in kitchen. **Warning** 35A-23-4: High Priority - Roach excrement and/or droppings present. Hinges of cabinets by entrance of kitchen from dining room. **Warning** 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Strainer in hand sink near back door in kitchen. **Warning** 31B-03-4: Intermediate - No soap provided at handwash sink. Hand sink by triple sink. **Repeat Violation** **Warning**

The Urban Bean Coffeehouse Café 2023 Park Ave, Orange Park Violation date: March 19, 2019 Violation disposition: Warning Issued Violations: Total: 9, High: 2, Intermediate: 1, Basic: 6 08B-45-4: Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. 2 cases of bread on floor in walk-in freezer. 36-34-5: Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Ceiling tiles near walk-in cooler door have dust buildup. 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee drinks on counter above clean utensil storage drawers. Also employee food on same counter. Manager moved all items. **Corrected On-Site** 14-13-4: Basic - Food-contact surface not smooth and easily cleanable. One board on top of oven has rough live edge. Manager discarded during inspection. **Corrected On-Site** **Repeat Violation** 21-12-4: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on counter by soups in kitchen. Manager moved item during inspection. **Corrected On-Site** 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Spray bottle of water at baker station not labeled. Manager labeled during inspection. Also plastic container of salt and pepper on upper shelf across from soup area, not labeled. Manager had employee label during inspection. **Corrected On-Site** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. butter (47°F - Cold Holding); sliced tomatoes (44°F - Cold Holding); pooled eggs (45°F - Cold Holding); sausage (44°F - Cold Holding); half and half (45°F - Cold Holding). All items in walk-in cooler. Manager. Ambient temperature 44°f, owner showed inspector opening temperature of cooler was 40°f. Owner turned thermostat down and opened walk-in freezer door to bring temperature down in walk-in cooler. milk (51. 50, 50, 50, 51, 51, 51°F - Cold Holding); cream (51, 54, 54, 55, 55°F - Cold Holding). All,items in under counter reach-in cooler on front line. Cooler was unplugged and all items have been in cooler since last night per employee. **Repeat Violation** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. milk (51. 50, 50, 50, 51, 51, 51°F - Cold Holding); cream (51, 54, 54, 55, 55°F - Cold Holding). All,items in under counter reach-in cooler on front line. Cooler was unplugged and all items have been in cooler since last night per employee. **Repeat Violation** 22-60-4: Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Debris on dicer blade at soup area. Employee washed during inspection. **Corrected On-Site** **Repeat Violation**

Steak N Shake #310 9560 N Regency Sq Blvd Violation date: March 19, 2019 Violation disposition: Warning Issued Violations: Total: 7, High: 1, Intermediate: 0, Basic: 6 23-06-4: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Build up of food debris on shake counter and cooler in shake area. **Warning** 36-03-4: Basic - Cove molding at floor/wall juncture broken/missing. Wall of walk in cooler has broken tiles by door to walk in freezer. **Repeat Violation** **Warning** 08B-38-4: Basic - Food stored on floor. Jugs of frying oil on floor near hand sink by drive thru area. **Warning** 33-19-4: Basic - Garbage on the ground and/or pad around dumpster. Build up of garbage in enclosure outside. **Repeat Violation** **Warning** 14-69-4: Basic - Ice buildup in reach-in freezer. Freezer unit to right of flat top grill. **Warning** 25-06-4: Basic - Single-service articles not stored inverted or protected from contamination. Spoons in container at server station are not inverted. **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In top portion of reach in cooler to left of flat top grill: Swiss cheese (50°F - Cold Holding); American cheese (52°F - Cold Holding). Cheeses placed in top portion as needed per manager. Done this morning. Items in bottom portion of cooler at proper cold holding temperatures. Drawer reach in cooler under serving window area: Beef (49-51°F - Cold Holding). Item placed in cooler earlier this morning. Moved to functioning cooler. **Repeat Violation** **Warning**

Lechonera Los Foros 8771 Us 301 S Violation date: March 22, 2019 Violation disposition: Warning Issued Violations: Total: 9, High: 2, Intermediate: 2, Basic: 5 51-13-4: Basic - No Heimlich maneuver/choking sign posted. **Warning** 29-05-4: Basic - Plumbing line from a removed fixture not capped off. By smoker **Warning** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Prep unit **Warning** 36-30-4: Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In front of smoker and at bar **Warning** 27-02-4: Basic - Well water testing report/documentation is not available upon request. **Warning** 29-37-4: High Priority - Spray hose at dish sink lower than flood rim of sink. Triple sink **Warning** 29-34-4: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter on faucet next to mop sink **Warning** 16-35-4: Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning** 05-08-4: Intermediate - No probe thermometer provided to measure temperature of food products. 0-220° **Warning**

Tropical Smoothie Café 2245 Cr 210 W Ste 114 Violation date: March 18, 2019 Violation disposition: Warning Issued Violations: Total: 9, High: 2, Intermediate: 1, Basic: 6 23-24-4: Basic - Buildup of food debris/soil residue on equipment door handles. Observed slight dried on food debris on coolers back of kitchen right of ice machine. **Warning** 24-27-4: Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Small food trays stored directly under soap dispenser, moved by manager during inspection. **Corrected On-Site** **Warning** 24-08-4: Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers back of kitchen on clean storage shelf stacked wet. **Warning** 33-19-4: Basic - Garbage on the ground and/or pad around dumpster. Excessive build up of trash around dumpster back of establishment, employee began cleaning during inspection. **Corrective Action Taken** **Warning** 51-18-6: Basic - No copy of latest inspection report available. Manager could not locate previous inspection. **Warning** 21-44-1: Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored directly next/ touching Deli paper, bucket was moved away from side of product during inspection. **Corrected On-Site** **Warning** 21-08-4: Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat bucket 100 ppm manager corrected bucket to 200 ppm during inspection. **Corrected On-Site** **Warning** 35A-02-5: High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 2 flies by Smoothie blenders Observed 1 fly middle of kitchen. **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In 1 door cooler back of kitchen - chicken, chicken, chicken (45-46°F - Cold Holding); kale, kale (45-46°F - Cold Holding). Items moved to reach in freezer and came down to 41° during inspection. In front cooler - coconut milk commercially processed (46°F - Cold Holding) item was moved off of prep top and into cooler and came down to 43° **Corrected On-Site** **Warning** 27-16-4: Intermediate - Hot water not provided/shut off at employee handwash sink. Water at hand sink front of kitchen did not exceed 92° **Warning**

Waffle House# 477 580 Busch Dr Violation date: March 20, 2019 Violation disposition: Warning Issued Violations: Total: 9, High: 1, Intermediate: 3, Basic: 5 12B-09-5: Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum while preparing waffles 10-06-4: Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Handle of fork touching chicken in reach-in cooler next to stove, employee removed fork from food container during inspection **Corrected On-Site** 14-33-4: Basic - Reach-in cooler shelves with rust that has pitted the surface. Rust on shelves in reach-in cooler on cooks line **Repeat Violation** 25-05-4: Basic - Single-service articles improperly stored. Single service cups stored on floor in dry storage room, manager properly stored cups during inspection **Corrected On-Site** 23-09-4: Basic - Soiled reach-in cooler gaskets. Reach-in cooler drawer on cooks line under sandwich make top cooler **Repeat Violation** 41-01-4: High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Chemical spray bottle hanging on shelf with bread employee moved spray bottle during inspection **Corrected On-Site** 22-20-4: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of ice machine is soiled with a black mold like substance, manager cleaned interior of ice machine during inspection **Corrected On-Site** 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Clear food container stored in hand wash sink near cooks line, employee moved container from hand wash sink **Corrected On-Site** 22-28-4: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior of reach-in cooler is soiled with water and hash brown debris located near three compartment sink, manager cleaned reach-in cooler during inspection **Corrected On-Site** **Repeat Violation**

Bogey Grille 150 Valley Cir, Ponte Vedra Beach Violation date: March 21, 2019 Violation disposition: Warning Issued Violations: Total: 10, High: 3, Intermediate: 2, Basic: 5 3-06-4: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Soiled exterior of numerous coolers / equipment in kitchen. 23-24-4: Basic - Buildup of food debris/soil residue on equipment door handles. Soiled handles of reach in coolers in kitchen. / frontline. 10-07-4: Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water at 73°. Kitchen. moved by manager **Corrective Action Taken** 06-05-4: Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp thawing in standing water in kitchen. Tap turned on by manager. **Corrective Action Taken** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Torn gasket at cooler in kitchen. Loose gasket at top of cooler by kitchen entrance. 12A-07-4: High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. At cookline. 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Overstacked cut tomato in make table at 50°. moved by manager Ranch and blue cheese at 48° in chill box at wait-station. Discarded by manager. Raw beef 46°, hot dogs 44° in cooler by entrance. Items iced dow. **Corrective Action Taken** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Queso sauce at 122° in kitchen . Person in charge reheated item to 180°. **Corrected On-Site** 22-63-4: Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. At frontline wait-station. 14-77-6: Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Raw beef 46°, hot dogs 44° in cooler by entrance. Loose gasket at top of cooler. ( Person in charge turned down thermostat)

Viet Subs Café 1531 Monument Rd Ste 6 Violation date: March 18, 2019 Violation disposition: Warning Issued Violations: Total: 10, High: 1, Intermediate: 3, Basic: 6 14-72-4: Basic - No means to capture grease and/or condensation to prevent dripping. Establishment put in flat top grill next to make table reach in cooler and has no hood system or other means of containing grease. **Warning** 08B-38-4: Basic - Food stored on floor. Bag of sugar on floor by door from kitchen to triple sink area. **Warning** 21-04-4: Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting board on prep table in middle of kitchen. **Warning** 35B-03-4: Basic - Outer openings not protected with self-closing doors. Back doors. **Repeat Violation** **Warning** 25-05-4: Basic - Single-service articles improperly stored. Box of cups on floor near triple sink area. **Warning** 14-55-4: Basic - Uncleanable knife block in use to store knives. On prep table in kitchen. **Warning** 28-34-1: High Priority - Establishment increased seating without municipal sewer approval. Establishment increased from 12 seats to 24 seats. **Warning** 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pitcher with various items in hand sink to left of make table reach in cooler. Also blocked by cart. **Warning** 51-16-7: Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days. Establishment added flat top grill next to make table reach in cooler in kitchen. No hood system installed and establishment cooks various meats on grill. **Warning** 53B-01-5: Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

The Red Gill Bistro 4660 Salisbury Rd Violation date: March 21, 2019 Violation disposition: Warning Issued Violations: Total: 10, High: 2, Intermediate: 3, Basic: 5 51-11-4: Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in bar and wait station not properly secured. **Warning** 36-37-4: Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Ceiling tiles in both bathrooms and server/drink station are not smooth and nonabsorbent. **Repeat Violation** **Warning** 36-32-5: Basic - Ceiling/ceiling tile shows damage or is in disrepair. 1. Not smooth and nonabsorbent ceiling tile in women's bathroom shows water damage. 2. Ceiling tile by bar area shows water damage. **Warning** 29-18-4: Basic - Drain cover(s) missing. Drain covers missing from floor drains under three compartment sink and next to dishmachine. **Repeat Violation** **Warning** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Stand alone reach in cooler next to fryers on cook line has a torn gasket. **Repeat Violation** **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1. cooked brisket (44-45°F); sliced turkey (45°F); sliced ham (45°F); cooked sausage in bottom drawer under grill on cook line. Chef stated food was placed in drawer this morning. Chef placed ice bags over food. 2. cooked ribs (46-47°F); cooked beef (48°F); cooked pork (47°F) in speed rack in walk in cooler. Chef stated rack was taking out of the cooler and leg at room temperature for a few minutes this morning. Chef placed food in walk in freezer. **Corrective Action Taken** **Warning** 08A-10-4: High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Part cooked steak stored over cooked ribs in walk in cooler. Chef properly separated food. **Corrected On-Site** **Warning** 52-09-4: Intermediate - Establishment advertised fresh juice, but juice was not prepared from original fruit. Establishment advertised fresh squeezed orange juice but establishment uses concentrate box juice. Explained policy to operator. **Warning** 31A-04-4: Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink was removed from bar. **Warning** 02C-02-4: 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 ribs in walk in cooler not date marked. Chef stated ribs were cooked last Friday. Chef placed ribs in walk in cooler and properly date marked them. **Corrected On-Site** **Repeat Violation** **Warning**

Bagel Love 4114 Herschel St Ste 121 Violation date: March 21, 2019 Violation disposition: Warning Issued Violations: Total: 11, High: 3, Intermediate: 2, Basic: 6 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of coffee stored on cutting board on prep table. Employee removed drink. **Corrected On-Site** 40-06-4: Basic - Employee personal items stored in or above a food preparation area. Cell phone on top of prep table by flat top grill. Vape smoking device on back storage rack over clean linens. Both items removed. **Corrected On-Site** 16-46-4: Basic - Old labels stuck to food containers after cleaning. Clean food storage pans on shelf above mixer have label residue. 23-05-4: Basic - Soil residue build-up on nonfood-contact surface. On shelf below flat top grill. 36-72-4: Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in freezer floors soiled. 21-12-4: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth in triple sink. Employee removed cloth. **Corrected On-Site** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Three small portions of Macaroni salad stored in front display cooler 47°, in cooler since Sunday per operator. Operator discarded all. **Corrective Action Taken** 25-28-4: High Priority - Single-service containers not constructed with the required characteristics. Non-food grade paper towels used to line food pans for tomatoes and lettuce on cooler by flattop. Employee removed paper towel. **Corrected On-Site** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Three small portions of macaroni salad stored in front counter cooler 47°, in cooler since Sunday per operator. Operator discarded all. 53A-02-6: Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Both CFM cards expired. 53B-01-5: Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Zoes Kitchen 13920 Old St Augustine Rd Ste 101 Violation date: March 21, 2019 Violation disposition: Warning Issued Violations: Total: 10, High: 1, Intermediate: 2, Basic: 7 08B-44-4: Basic - Case/container/bag of food stored on floor in kitchen. Box of food on floor in kitchen. Moved by manager. **Corrected On-Site** 24-05-4: Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pan/ strainer hanging in front of Hand Wash Sink near dish machine area. 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drink containers on kitchen prep tables. 21-04-4: Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation** 16-46-4: Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : on rack. **Repeat Violation** 25-06-4: Basic - Single-service articles not stored inverted or protected from contamination. Single-service cups by frontline Hand Wash Sink. moved by manager **Corrected On-Site** 14-12-4: Basic - Utensils in poor condition. Worn , melted spatula. 22-45-4: High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 0 ppm clorine At dish machine cycle. Three compartment sink set up for manual ware washing. quaternary ammonium 300ppm. **Corrective Action Taken** 53A-05-6: Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ About 8 employees with no certified food manager present. 53B-01-5: Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 46-01-4: Marked exit/path to marked exit blocked. For reporting purposes only. Rear kitchen exit door blocked by boxes. moved by manager **Corrected On-Site**

Fancy Garden 9444 Arlington Expressway Violation date: March 18, 2019 Violation disposition: Warning Issued Violations: Total: 11, High: 3, Intermediate: 4, Basic: 4 40-07-4: Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee bag with dry food items on rack near walk in units. **Warning** 14-13-4: Basic - Food-contact surface not smooth and easily cleanable. Establishment uses power drill with mixer attached for mixing. Drill is not smooth and easily cleanable. **Warning** 08B-13-4: Basic - Stored food not covered in walk-in cooler. Multiple items in walk in cooler. **Warning** 42-01-4: Basic - Wet mop not stored in a manner to allow the mop to dry. In top portion of mop bucket near mop sink. **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On unused make table reach in cooler to left of register area: cooked chicken (54°F - Cold Holding); egg rolls (52°F - cold holding). Manager stated they are using items on Time As a Public Health Control however no written paperwork or Time markings on items. **Warning** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. On unused make table to left of register area: wings (92°F - Hot Holding). Manager stated item is on Time As a Public Health Control but no written paperwork or Time markings present. **Warning** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over cut mushrooms in walk in cooler. **Warning** 31A-11-4: Intermediate - Handwash sink used for purposes other than handwashing. Tray washed off in hand sink by triple sink. **Warning** 27-16-4: Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink by triple sink. Turned on by manager. **Corrected On-Site** **Warning** 53A-07-6: Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** 53B-01-5: Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Layalina 9735 Old St Augustine Rd #1-2 Violation date: March 18, 2019 Violation disposition: Call Back - Admin. complaint recommended Violations: Total: 11, High: 4, Intermediate: 3, Basic: 4 51-11-4: Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in server area not secured **Repeat Violation** **Warning** - From follow-up inspection 2019-03-18: CO2 tanks need to be secured. **Time Extended** 24-05-4: Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed numerous pots, pans etc on shelf side of kitchen not inverted **Warning** - From follow-up inspection 2019-03-18: Equipment must be turned upside down on clean storage shelf side of kitchen **Time Extended** 21-05-4: Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. Cheese balls sitting on top of sheet lined with cloth inside of walk in cooler. **Warning** - From follow-up inspection 2019-03-18: Cloth in contact with cheese ball **Time Extended** 08B-38-4: Basic - - From initial inspection : Basic - Food stored on floor. Multiple food items observed on floor of establishment. Box of tomatoes on floor of walk in cooler, containers of grape leaves on floor by back door, containers of oil on floor next to reach in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2019-03-18: Bowl of raw meat on floor, box of ketchup on floor, box of chicken on floor **Time Extended** 35A-02-5: High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 1 fly in kitchen during inspection. Pest control arrived during inspection, did not observe any flies by end of inspection. **Warning** - From follow-up inspection 2019-03-18: 1 fly observed **Time Extended** 03A-02-4: High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On kitchen floor - soaking chick peas (71°F - Cold Holding) chick peas have been soaking overnight. **Repeat Violation** **Warning** - From follow-up inspection 2019-03-18: Did not observe any soaking chick peas. **Time Extended** 08A-05-4: High Priority - - From initial inspection : High Priority - Raw animal food stored over ready-to-eat food. Raw chicken in plastic wrap in aluminum containers stored of ready to eat gyro in reach in freezer right of cook line. Raw ground meat in plastic bag stored over pitas and other items inside of reach in freezer right side of kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2019-03-18: Did not observe any raw / ready to eat improper storage in reach in freezer, raw chicken over raw beef fat observed **Time Extended** 01B-02-4: High Priority - - From initial inspection : High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. On kitchen floor - soaking chick peas (71°F - Cold Holding) chick peas have been soaking overnight. **Warning** - From follow-up inspection 2019-03-18: No stop sale issued **Time Extended** 52-05-4: Intermediate - - From initial inspection : Intermediate - Establishment advertised sea bass on the menu/menu board but served another type of fish. Sea bass is advertised on menu, when asked to show invoice for sea bass owner showed receipt with swai, stated swai is used for sea bass. **Admin Complaint** - From follow-up inspection 2019-03-18: Sea bass is listed on menu. Manager stated fish is no longer served **Admin Complaint** 31B-02-4: Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at hand wash sink. No paper towels, soap at sink by cook line. No paper towels or soap by sink in server area. **Repeat Violation** **Warning** - From follow-up inspection 2019-03-18: No paper towels at sinks in kitchen area **Time Extended** 53B-01-5: Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager cannot locate any proof of employee training. **Warning** - From follow-up inspection 2019-03-18: Manager requested extension, did not know where to order training . **Time Extended*

Smash 8206 Philips Hwy Ste 6 Violation date: March 22, 2019 Violation disposition: Warning Issued Violations: Total: 11, High: 4, Intermediate: 3, Basic: 4 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Plastic container in flour bin. **Warning** 24-06-4: Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored in plastic bus tub with slight debris build up in the bottom of the container, on shelf by walk in freezer. **Warning** 40-07-4: Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Bag on dry storage food rack in back area. Manager removed. **Warning** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Make table cooler across from flattop grill. With torn gaskets. **Warning** 03D-01-4: High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Beer cheese sauce cooling for 1.75hrs in walk in cooler at 84°F. Had manager remove lid and place into cooler to rapidly cool to below 70°F within 2 hrs. Re-temped at the 2.25hr mark in freezer. Temped at 50-75°. Had manager stir up. **Warning** 22-49-4: High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine. Machine primed, but doesn't seem to be pulling chemical through. **Repeat Violation** **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon behind bar at 55°F in drink garnish caddy. Discussed using time in lieu of temperature or keeping in cooler. Manager moved to the cooler. **Corrective Action Taken** **Warning** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Pulled pork at 110°F and marinara at 90°F sitting on back of stove. Marinara heated up, pork placed into cooler to bee cooled. **Corrected On-Site** **Warning** 22-20-4: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top of machine by walk in cooler. **Warning** 53B-01-5: Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any training available. **Warning** 31B-03-4: Intermediate - No soap provided at handwash sink. Handsink by dishmachine. Also lacking paper towel. Manager added. **Corrected On-Site** **Warning**

Metro Diner 3302 Hendricks Ave Violation date: March 19, 2019 Violation disposition: Warning Issued Violations: Total: 11, High: 3, Intermediate: 3, Basic: 5 24-05-4: Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal pots not stored inverted on shelf next to reach in freezer. **Warning** 36-41-4: Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. Both walk in coolers. **Warning** 31B-04-4: Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink on cook line. Provided hand wash sink sign. **Corrected On-Site** **Warning** 36-72-4: Basic - Walk-in cooler/walk-in freezer floor soiled. Small walk in cooler. **Repeat Violation** **Warning** 36-26-4: Basic - Wall soiled with accumulated black debris in dishwashing area and under prep table on cook line near entrance to cook line. **Warning** 01B-01-4: High Priority - Dented/rusted cans present. See stop sale. Dented can of black olives on dry storage rack. Can dented along seam. Voluntarily discarded by person by in charge. **Corrected On-Site** **Warning** 01B-17-4: High Priority - Potentially hazardous (time/temperature control for safety) food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Heavy cream cream inside reach in cooler on cook line. Voluntarily discarded by person by in charge. **Corrected On-Site** **Warning** 01B-14-4: High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 cracked shell eggs stored on carton inside walk in cooler. Voluntarily discarded by person by in charge. **Corrected On-Site** **Warning** 22-25-4: Intermediate - Accumulation of encrusted food debris on/around mixer head. Person in charge cleaned stand mixer head. **Corrected On-Site** **Warning** 53A-05-6: Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees working on cook line and 2 wait staff employee working during this inspection. **Warning** 22-06-4: Intermediate - Slicer blade soiled with old food debris. Person in charge cleaned slicer blade. **Corrected On-Site** **Warning**

Carrabba's Italian Grill #6016 9 N 3 St, Jacksonville Beach Violation date: March 21, 2019 Violation disposition: Warning Issued Violations: Total: 12, High: 4, Intermediate: 2, Basic: 6 24-08-4: Basic - Equipment and utensils not properly air-dried - wet nesting. Large clear plastic bins, manager separated **Corrected On-Site** **Repeat Violation** 22-19-4: Basic - Interior of microwave soiled with encrusted food debris. Both on cook line, manager cleaned during inspection **Corrected On-Site** 25-22-4: Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Bar hand sink next to caddy with unwrapped straws, employee placed straws in different locations **Corrected On-Site** 08B-14-4: Basic - Stored food not covered in walk-in freezer. Open box of pizza dough, manager closed box up. Walk in freezer container of sliced lemons, manager placed lid on container **Corrected On-Site** 36-26-4: Basic - Wall soiled with accumulated black debris in dishwashing area. Top and bottom of wall on dirty side of dish machine 42-01-4: Basic - Wet mop not stored in a manner to allow the mop to dry. Two mop buckets with mop sitting in dirty water. One out back by dumpster other inside by restrooms 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table tops on cook line: roasted red peppers 48°, gondola cheese 50°, ricotta sal. Cheese 44-46°. Items moved to walk in freezer red peppered 30° and gondola cheese 28° **Corrective Action Taken** **Repeat Violation** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Steambox: lasagna 84° manager stated it was heated in the oven then moved to box to hot hold, box was never turned on. Employee reheated to 165-195° **Corrected On-Site** 01B-38-4: High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Pic pac sauce 52-55° in walk in cooler made at 11:20am, manager stated no heat was applied to sauce. Found at 4pm. Item moved into walk in freezer to rapid cool 45-51° stop sale issued at 4:50pm. 03D-06-4: High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pic pac sauce 52-55° in walk in cooler made at 11:20am, manager stated no heat was applied to sauce. Found at 4pm. Item moved into walk in freezer to rapid cool 45-51° stop sale issued at 4:50pm. 31A-09-4: Intermediate - Handwash sink not accessible for employee use at all times. Stacked plates on end of cook line blocking hand sink, manager removed **Corrected On-Site** **Repeat Violation** 03D-16-4: Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pic pac sauce 52-55° in walk in cooler made at 11:20am with lid on, manager stated no heat was applied to sauce. Found at 4pm. Item moved into walk in freezer to rapid cool

Ginger's Southern Cooking 4555 St Johns Ave Violation date: March 20, 2019 Violation disposition: Warning Issued Violations: Total: 12, High: 2, Intermediate: 2, Basic: 8 23-06-4: Basic - Build-up of food debris on nonfood-contact surface. Shelving on cook line 32-12-5: Basic - Covered waste receptacle not provided in women's bathroom. 12B-12-4: 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. Open drink on prep table in kitchen. Drink discarded. **Corrective Action Taken** 36-14-4: Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Around cooking equipment. 35B-02-4: Basic - Insect control device installed over food preparation area. Bug light plugged in over breading station. 33-16-4: Basic - Open dumpster lid. 33-31-5: Basic - Unnecessary items/unused equipment on the premises. Numerous unnecessary items in storage area of kitchen 23-12-4: Basic - Walk-in cooler shelves soiled with encrusted food debris/mold-like substance. 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Mac and cheese 84° in unused warmer on cook line. Mac and cheese discarded. **Corrective Action Taken** 35A-04-4: High Priority - Rodent activity present as evidenced by rodent droppings found. Nine droppings on water heater. Operator cleaned during inspection. **Corrected On-Site** 31A-13-4: Intermediate - Employee used handwash sink as a dump sink. Hand sink by walk in cooler full of straws and ice. Items removed from sink. **Corrected On-Site** 31B-02-4: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by walk in cooler. Towels replaced. **Corrected On-Site**

Hurricane Grill And Wings 1810-1 Town Center Blvd, Fleming Island Violation date: March 19, 2019 Violation disposition: Warning Issued Violations: Total: 12, High: 1, Intermediate: 4, Basic: 7 25-10-4: Basic - Coffee filters not stored in a protected manner to prevent contamination. Coffee filters stored on top of ice machine and out of plastic bag. Employee removed filters. **Corrected On-Site** 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on cook line across from fryers. Employee moved drink. **Corrected On-Site** **Repeat Violation** 36-73-4: Basic - Floors/ceiling soiled/has accumulation of debris. Floors underneath cooking equipment in kitchen, under soda dispenser near expo line, and in bar area under coolers. Floor drain under triple sink has debris Also, ceiling by triple sink has dust accumulation. 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler across from fryers on cook line. 14-20-4: Basic - Ripped/worn tin foil used as food-contact shelf cover. Foil on bottom shelf with dish racks stored by dish machine. 23-05-4: Basic - Soil residue build-up on nonfood-contact surface. Underneath flat top and char grills heavy build up of food debris and grease. **Repeat Violation** 21-12-4: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on triple sink. Cloth removed by employee. **Corrected On-Site** 29-34-4: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker reversed on splitter. Employee exchanged breaker to connect to floor hose. **Corrected On-Site** 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In bar area container in hand washing sink. Employee removed container. **Corrected On-Site** 51-16-7: Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days. Triple sink in bar area and replaced with dish machine. 31B-03-4: Intermediate - No soap provided at handwash sink. In bar area. Employee provided soap. **Corrected On-Site** 22-16-4: Intermediate - Reach-in cooler shelves soiled with food debris. Reach in coolers on cook line. 48-04-4: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank stored by manager office.

Four Points By Sheraton Beachfront 11 N 1 St, Jacksonville Beach Violation date: March 18, 2019 Violation disposition: Administrative complaint recommended Violations: Total: 13, High: 7, Intermediate: 2, Basic: 4 23-06-4: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Around juice nozzles by ice machine, employee cleaned **Corrected On-Site** 08B-47-4: Basic - Food not stored at least 6 inches off of the floor. Jug of oil on hallway floor, manager removed **Corrected On-Site** 10-20-4: Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging off stove handle, manager removed **Corrected On-Site** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Stand up reach in cooler both doors **Repeat Violation** 03D-02-4: High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stand up reach in cooler: gravy 56° breakfast ended at 10, manager guessed it was placed in cooler to cool around 10:30-11, found at 6:00pm stop sale issued. Cover on container with condensation 03D-01-4: High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Make table: pasta 74° and rice 100° cooling for about 2hrs with lids on, moved to reach in freezer to rapid cool. Pasta 62°-67° and rice 85°. Stop sale issued on rice. 01B-37-4: High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Stand up reach in cooler: gravy 56° breakfast ended at 10, manager guessed it was placed in cooler to cool around 10:30-11, found at 6:00pm stop sale issued. Cover on container with condensation **Repeat Violation** **Admin Complaint** 01B-36-4: High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. Make table: pasta 74° and rice 100° cooling for about 2hrs, moved to reach in freezer to rapid cool. Pasta 62°-67° and rice 85°. Stop sale issued on rice. 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table: pork 56°, feta 57°, cheese 52°, quinoa 72°, steak 52°, fish 53°, chicken 49°, broccoli 74°, cheese 53°, shelled egg 55°, garlic in oil 55°. Stop sale issued, items have been in reach in cooler all day. **Repeat Violation** **Admin Complaint** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Walk in cooler: Raw pork chops over cut pineapple, All items moved to bottom shelf **Corrected On-Site** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Make table: pork 56°, feta 57°, cheese 52°, quinoa 72°, steak 52°, fish 53°, chicken 49°, broccoli 74°, cheese 53°, shelled egg 55°, garlic in oil 55°. Foods have been in reach in cooler all day. 03D-16-4: Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Make table: pasta 74° and rice 100° cooling for about 2hrs, moved to reach in freezer to rapid cool. Pasta 62°-67° and rice 85°. Stop sale issued on rice. Stand up reach in cooler: gravy 56° breakfast ended at 10, manager guessed it was placed in cooler to cool around 10:30-11, found at 6:00pm stop sale issued. Cover on container with condensation 02C-02-4: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: cooked corn from Sunday no date, manager dated. Stand up reach in cooler: container of hummus opened Saturday no date, employee dated **Corrected On-Site** **Repeat Violation**

Dunkin Donuts 2225 Cr 210 W, South Lake Plaza, St. Johns Violation date: March 20, 2019 Violation disposition: Warning Issued Violations: Total: 13, High: 1, Intermediate: 4, Basic: 8 40-06-4: Basic - Employee personal items stored in or above a food preparation area. Employee phone on top shelf above prep cooler **Warning** 14-38-4: Basic - Food storage container/container lid cracked or broken. Broken container used for bagels on shelf above prep cooler. Heavily broken container used for hash browns inside of cooler. **Warning** 08B-38-4: Basic - Food stored on floor. Containers of icing on floor back of kitchen. **Warning** 33-15-4: Basic - Garbage can located outside has no lid or lid open/broken. Outside dumpster lid is broken. **Warning** 14-70-4: Basic - Ice buildup in walk-in freezer. Excessive build up of ice on floor of walk in freezer and ceiling **Warning** 38-07-4: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in front kitchen area not shielded or coated. **Warning** 05-09-4: Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in main prep cooler, in 1 door cooler by hand wash sink, in cooler across from front counter ambient thermometer is illegible. **Warning** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Gasket on prep cooler right door and bottom left heavily ripping. Gasket on left door reach in freezer ripping. **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reach in cooler -sausage (44°F - Cold Holding); cream cheese (43-47°F - Cold Holding); real butter (43-47°F - Cold Holding) food placed in walk in cooler during inspection, products came down to 41° during inspection. On top of prep -cheese tortilla (71°F - Cold Holding) item voluntarily discarded **Corrective Action Taken** **Warning** 22-36-4: Intermediate - Accumulation of mold-like substance on milk dispensing nozzle/equipment/ food contact surface. Area around dairy dispenser at front counter has build up of food and mold like debris. Dust accumulation in interior ceiling of glass cooler at front counter by reach in cooler fan cover. **Warning** 11-07-4: Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. CFM could not locate employee health policy and did not have any knowledge of food allergens. Provided forms. Last inspection indicates information was discussed in Oct 2017. **Warning** 27-16-4: Intermediate - Hot water not provided/shut off at employee handwash sink. Water at front hand wash sink did not exceed 71° **Warning** 03F-10-4: Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For everything bagels kept on time control, marked with sticker at front counter. Provided forms during inspection and manager filled out during inspection. **Corrected On-Site** **Warning**

The Fish Company 725 Atlantic Blvd Ste 12, Atlantic Beach Violation date: March 20, 2019 Violation disposition: Warning Issued Violations: Total: 12, High: 3, Intermediate: 3, Basic: 6 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Bowl used in bacon bits and croutons, manager removed **Corrected On-Site** 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with lid and straw in make table bin, manager removed **Corrected On-Site** 40-07-4: Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee cigarettes and bags over case of Red Bull in bar cabinet, manager removed **Corrected On-Site** 31B-04-4: Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by reach in freezer 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Multiple gaskets on both sides of the cook line **Repeat Violation** 25-39-4: Basic - Shells of oysters/clams/mussels/crabs shucked onsite used to serve food more than once. Oyster shells being reused for stuffing with container bought of shucked oysters. Manager voluntarily discarded shells and stuffed oysters in walk in cooler. **Corrected On-Site** 03D-02-4: High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shrimp dip 46° in stand up reach in cooler, sticker stated 8:00am found at 4:00. Stop sale issued. Then manager discovered there sticker timer was in the wrong time zone. Unsure what time shrimp dip was made. 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table by grill: heavy cream 48°, seafood base 61°, spinach cakes 48°. Talked to manager about fill lines and not leaving foods above bins. Manager moved to walk in freezer to rapid cool. **Corrective Action Taken** **Repeat Violation** 03D-06-4: High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Stand up reach in cooler: caesar dressing with raw egg 48° made at 11:30 found at 4:00, manager moved to walk in freezer to rapid cool 43° **Corrected On-Site** 22-20-4: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine next to bar, employee cleaned **Corrected On-Site** **Repeat Violation** 22-22-4: Intermediate - Encrusted material on can opener blade. On prep table by dish machine, manager cleaned **Corrected On-Site** **Repeat Violation** 03D-16-4: Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Stand up reach in cooler: caesar dressing with raw egg 48° made at 11:30 found at 4:00 with lid on, manager moved to walk in freezer to rapid cool 43° **Repeat Violation**

Famous Jamaican Jerk & Seafood 7945 103rd St Unit 1 Violation date: March 21, 2019 Violation disposition: Warning Issued Violations: Total: 13, High: 3, Intermediate: 4, Basic: 6 36-36-4: Basic - Ceiling tile missing. In kitchen area two tiles missing. 29-18-4: Basic - Drain cover(s) missing. Under triple sink. 12B-09-5: Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee came from kitchen area with to go food in hand while chewing gum. 24-08-4: Basic - Equipment and utensils not properly air-dried - wet nesting. Food storage pans on rack near dry storage. 14-38-4: Basic - Food storage container/container lid cracked or broken. Plastic covers for rice in dry storage are cracked. 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Stand up cooler in kitchen by prep table. 22-45-4: High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sanitizer not set up for triple sink. Employee washing and rinsing pans for food prep but not sanitizing. Sanitizer set up during inspection and pans rewashed. **Corrected On-Site** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Macaroni and Cheese in oven 128°. Macaroni and Cheese was cooked approximately 90 minutes prior. Employee reheated product to 165°. **Corrected On-Site** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Raw beef over ready to eat gravy in reach in cooler. Raw beef over vegetables. Employee properly stored items. **Corrected On-Site** 02C-03-4: 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 opened two days ago in standup cooler not dated. **Corrected On-Site** 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket stored in hand sink. Bucket removed. **Corrected On-Site** 16-35-4: Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. 53B-01-5: Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Little Caesars Pizza 9041 Southside Blvd #180 Violation date: March 19, 2019 Violation disposition: Total: 14, High: 2, Intermediate: 3, Basic: 9 Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table next to dough machine. Also bottle of Gatorade in pizza make reach-in cooler. 40-07-4: Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Book bag stored on case of pizza sauce in back of kitchen. 14-11-4: Basic - Equipment in poor repair. Hood filter over pizza oven has slats missing. **Repeat Violation** 08B-38-4: Basic - Food stored on floor. In walk-in cooler, cheese stored on floor. In back kitchen area, sauce stored on floor. Under front counter, cookies stored on floor. Employee stated delivery is on Monday, today is Tuesday. 10-01-4: Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop for baking soda on pizza make cooler has handle touching product. 25-05-4: Basic - Single-service articles improperly stored. In back of kitchen, roll towels stored on floor. By front counter, paper napkins stored on floor. Under front counter, plastic forks stored on floor. 23-09-4: Basic - Soiled reach-in cooler gaskets. Pizza make reach-in cooler gaskets have build up of black mold-like substance. 08B-17-4: Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions stored over ready to eat peppers and string cheese. 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Baking soda in plastic container on pizza make cooler shelf not labeled. Also Bulk container of cornmeal not labeled. 03F-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Pizza staging racks, no time marked. Manager stated she started making pizzas 1 hour earlier. Manager marked times on pizza. Also cooked pizzas in holding boxes do not have time marked. **Corrective Action Taken** 41-11-4: High Priority - Toxic substance/chemical stored by or with single-service items. Chemical, contender cleaner, stored over roll towels in back kitchen area. 31A-09-4: Intermediate - Handwash sink not accessible for employee use at all times. Towels on faucet of handwash sink by pizza make cooler. Manager moved item during inspection. **Corrected On-Site** 22-28-4: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior of pizza make reach-in cooler has build up. 53B-01-5: Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food Safety First certificates are all from 2017. Certificates are for employees no longer employed at this establishment. No certificates are available for any current employees. 40-07-4 Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Book bag stored on case of pizza sauce in back of kitchen. 14-11-4 Basic - Equipment in poor repair. Hood filter over pizza oven has slats missing. **Repeat Violation** 08B-38-4 Basic - Food stored on floor. In walk-in cooler, cheese stored on floor. In back kitchen area, sauce stored on floor. Under front counter, cookies stored on floor. Employee stated delivery is on Monday, today is Tuesday. 10-01-4 Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop for baking soda on pizza make cooler has handle touching product. 25-05-4 Basic - Single-service articles improperly stored. In back of kitchen, roll towels stored on floor. By front counter, paper napkins stored on floor. Under front counter, plastic forks stored on floor. 23-09-4 Basic - Soiled reach-in cooler gaskets. Pizza make reach-in cooler gaskets have build up of black mold-like substance. 08B-17-4 Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions stored over ready to eat peppers and string cheese. 02D-01-5 Basic - Working containers of food removed from original container not identified by common name. Baking soda in plastic container on pizza make cooler shelf not labeled. Also Bulk container of cornmeal not labeled. 03F-02-4 High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Pizza staging racks, no time marked. Manager stated she started making pizzas 1 hour earlier. Manager marked times on pizza. Also cooked pizzas in holding boxes do not have time marked. **Corrective Action Taken** 41-11-4 High Priority - Toxic substance/chemical stored by or with single-service items. Chemical, contender cleaner, stored over roll towels in back kitchen area. 31A-09-4 Intermediate - Handwash sink not accessible for employee use at all times. Towels on faucet of handwash sink by pizza make cooler. Manager moved item during inspection. **Corrected On-Site** 22-28-4 Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior of pizza make reach-in cooler has build up. 53B-01-5 Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food Safety First certificates are all from 2017. Certificates are for employees no longer employed at this establishment. No certificates are available for any current employees.

Sonic Drive In #5411 1801 Town Center Blvd, Orange Park Violation date: March 20, 2019 Violation disposition: Warning Issued Violations: Total: 15, High: 4, Intermediate: 4, Basic: 7 23-25-4: Basic - Build-up of grease/dust/debris on hood filters. Hood filters above flattop have grease buildup. 14-45-4: Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelves with sandwich wrap papers. Manager removed item during inspection. **Corrected On-Site** 36-34-5: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent by walk-in freezer entrance has buildup of dust. **Repeat Violation** 13-04-4: Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook missing beard guard. 36-14-4: Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Under fryer area and behind fryers, build up of grease and food debris on floor. Also floor in walk-in cooler has standing water. 23-05-4: Basic - Soil residue build-up on nonfood-contact surface. Buildup of salt residue on shelf over fry holding area. **Repeat Violation** 08B-17-4: Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed tomatoes stored over cheesecake syrup, unwashed limes stored over hot dogs, and unwashed lemons stored over chili. Manager had employee move items during inspection. Also in walk-in freezer, case of hamburger not covered. Manager covered during inspection. **Corrected On-Site** 35A-02-5: High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 1 small flying insect by mop sink area at back door. Also observed 1 small flying insect by chemical storage at 3 compartment sinks. **Repeat Violation** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced cheese in sandwich make reach-in cooler, 51°f. Cheese is in plastic container with lid on top of container of tomatoes. Cheese is above chill line for cooler. Manager stated cheese was placed there last night. 08A-02-5: High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer - not all products commercially packaged. Open bag of uncooked chicken patties stored over chili. Manager moved item during inspection. **Corrected On-Site** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sliced cheese in sandwich make reach-in cooler, 51°f. Cheese is in plastic container with lid on top of container of tomatoes. Cheese is above chill line for cooler. Manager stated cheese was placed there last night. 22-24-4: Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Soda nozzle at drive thru has buildup of mold-like substance. Manager had employee clean during inspection. **Corrected On-Site** 22-02-4: Intermediate - Accumulation of food debris/grease on food-contact surface. Back plate of fry holding bin has build up of grease and food residue. Also hot holding unit over sandwich make reach-in cooler has build up. 31B-03-4: Intermediate - No soap provided at handwash sink. No soap at handwash sink by drive thru. Manager supplied during inspection. **Corrected On-Site** 22-60-4: Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Vegetable slicer and dicer have food debris. Manager moved items to be washed. **Corrective Action Taken**

Kairos Food & Juice 14185 Beach Blvd #a Violation date: March 18, 2019 Violation disposition: Warning Issued Violations: Total: 15, High: 4, Intermediate: 4, Basic: 7 36-37-4: Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Ceiling tiles not smooth and nonabsorbent in kitchen area. **Warning** 36-34-5: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above flat grill with grease accumulation. **Warning** 27-25-4: Basic - Hot water at mop sink does not reach 100 degrees Fahrenheit. Hot water at mop sink only goes to 88°F. Hot water was running for 15 minutes. **Warning** 05-09-4: Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for small flip top cooler across from flat grill on cook line. **Warning** 06-05-4: Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. 1. Raw shrimp thawing in standing water on cook line. 2. Raw steak thawing at room temperature on cook line. After reviewing with operator, operator placed raw shrimp under cold running water and placed raw steak inside main reach in cooler. **Corrected On-Site** **Warning** 25-05-4: Basic - Single-service articles improperly stored. Togo drink bottles stored on floor in front counter near registers. Employee properly stored bottles. **Corrected On-Site** **Warning** 21-38-4: Basic - Wiping cloth sanitizing solution stored on the floor. Front counter sanitizing solution stored on floor. Operator properly stored solution. **Corrected On-Site** **Warning** 03D-01-4: High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked rice (99-101°F - Cooling) and cooked quinoa (120°F - Cooling) stored at room temperature on cook line. Operator stated rice and quinoa were cooked this morning at 9am. It is 1:30pm and cooked food has not cooled to 70°F. Operator reheated rice over 165°F and placed in steam table to be hot held. Cooked quinoa was reheated over 165°F to start cooling process again. **Corrective Action Taken** **Warning** 12A-19-4: High Priority - Employee washed hands with cold water. There is no hot water available in front counter handwash sink. Observed employee washing her hands in front counter handwash sink before preparing a smoothie. **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1. boiled eggs (45-49°F); queso fresco (47°F); feta cheese (49°F); cooked corn (48°F); pico (48-49°F) in small flip top cooler across from flat grill. Operator stated food was placed in cooler from main cooler at 9am. Operator placed ice pans under food. 2. Cooked chicken 53°F stored at room temperature on cook line. Operator placed chicken inside main cooler. **Corrective Action Taken** **Warning** 03D-06-4: High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pico (48-49°F); pico (48°F - Cooling); guacamole with cut tomatoes (51°F - Cooling) in small flip top cooler across from flat grill on cook line. Operator stated food was prepared at 9am. It is 1:30 and food has not cooled to 41°F. Operator placed food inside white chest freezer. **Corrective Action Taken** **Warning** 27-19-4: Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Handwash sink in bathroom does not have enough eater pressure. **Warning** 27-23-4: Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hot water at front counter, cook line and bathroom handwash sinks only goes up to 88°F. Hot water was running over 20 minutes. **Warning** 27-24-4: Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Hot water at front counter and cook line three compartment sink only goes up to 88-90°F. Hot water was running for over 20 minutes. **Warning** 53A-01-6: 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/hotels-restaurants/food-lodging/food-manager/ **Warning** 45-04-4: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. **Repeat Violation**

D & Lp Subs, 1409 3 St S, Jacksonville Beach Violation date: March 21, 2019 Violation disposition: Warning Issued Violations: Total: 14, High: 4, Intermediate: 3, Basic: 7 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Bowl in powder sugar, garlic in oil and sugar bins, manager removed all **Corrected On-Site** **Repeat Violation** 08B-45-4: Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket of pickles on walk in cooler floor, manager removed **Corrected On-Site** **Repeat Violation** 36-32-5: Basic - Ceiling/ceiling tile shows damage or is in disrepair. Evidence of Water damage over reach in freezer. Ceiling tiles not smooth and easily cleanable 08B-49-4: Basic - Employee personal food not properly identified and segregated from food to be served to the public. Ice cream cake in reach in freezer over food served to guest 21-06-4: Basic - Paper towel used as liner for food container. Pizza make table: chopped fresh basil in container with paper towel, manager removed **Corrected On-Site** **Repeat Violation** 10-15-4: Basic - Pizza peel stored on top of soiled oven between uses. Manager removed and placed on pizza boxes **Corrected On-Site** 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Bin of powder sugar no label by make table, manager labeled **Corrected On-Site** 22-38-4: High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Manager sent employee to buy bottle of unscented bleach, manager stated it is coming on the truck today but employee showed up first **Corrected On-Site** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 44-45°, cooked peppers 45°, steak 45°, shredded lettuce 50°, chicken 45°, cheese 47°, wings 48°, provolone 45°. Manager stated they have been prepping since 12:00, busy lunch **Repeat Violation** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Stove top: marinara 117° and meatballs 125° been there since 12:00pm. Manager turned burners up **Corrective Action Taken** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Raw bacon in make table over sauce bottles, manager removed **Corrected On-Site** 22-22-4: Intermediate - Encrusted material on can opener blade. Manager removed to be cleaned **Corrected On-Site** 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Multiple cups in hand sink next to triple sink, manager removed **Corrected On-Site** 02C-02-4: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pizza sauce made Tuesday no date, manager labeled container in walk in cooler **Corrected On-Site** **Repeat Violation**

Thai Cafe 1 1177 Park Ave Ste 4, Orange Park Violation date: March 18, 2019 Violation disposition: Warning Issued Violations: Total: 16, High: 2, Intermediate: 2, Basic: 12 23-03-4: Basic - Build-up of grease on nonfood-contact surface. Shelf over prep sink had buildup of grease. 14-05-4: Basic - Cardboard used to line food-contact shelves. Cardboard used on top of chest freezer. Also cardboard on shelf above reach-in cooler across from stove. Also paper towels in container with plastic takeout cups on shelf under microwave. 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 bottle waters on shelf next to cooked rice. Owner moved item during inspection. **Corrected On-Site** 40-07-4: Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Personal food items stored with customer food in stand up reach-in cooler. 23-23-4: Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Fan on rack at front of kitchen has dust buildup. **Repeat Violation** 08B-38-4: Basic - Food stored on floor. Shrimp on floor by handwash sink. Owner moved to prep sink. Sauce cooked this morning on floor near back door. Owner moved item during inspection. Oil on floor by back door area. **Repeat Violation** 10-07-4: Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice in standing water. 96°f. Owner moved item during inspection. Also 2 tongs on handle of oven. Owner moved item during inspection. **Corrected On-Site** 14-31-4: Basic - Nonfood-grade bags used in direct contact with food. Peppers, broccoli and basil in back reach-in cooler stored in plastic grocery bags. 29-49-5: Basic - Observed standing water in bottom of reach-in cooler. Reach-in cooler across from stove has standing water. 06-05-4: Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp on floor by handwash sink thawing in standing water. Owner moved to prep sink, under running water. **Corrected On-Site** **Repeat Violation** 23-09-4: Basic - Soiled reach-in cooler gaskets. Reach-in cooler across from stove, have buildup of food residue. 42-01-4: Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket of water in mop sink, outside back door. Owner moved item during inspection. **Corrected On-Site** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp on top section of reach-in cooler across from stove, 44°f. Tofu in lower section of reach-in cooler across from stove, 47°f. Half and half in reach-in cooler in server station, 47°f. Owner stated refrigerators have been open from setting up and prep today. **Repeat Violation** 29-34-4: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib outside back door missing backflow preventer. **Repeat Violation** 02C-03-4: 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. Half and half in reach-in cooler at server station not dated. Owner stated item was opened Friday, today is Monday. **Repeat Violation** 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on door handle at sever station not labeled .

Cantina Louie II 725 Atlantic Blvd Ste #9, Atlantic Beach Violation date: March 20, 2019 Violation disposition: Warning Issued Violations: Total: 16, High: 6, Intermediate: 2, Basic: 8 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Observed multiple servers grab cups and scoop ice with cup with no handles. Manager talked to employees about using ice scoop. **Corrective Action Taken** **Repeat Violation** 32-12-5: Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom no cover, manager stated women do use this restroom 24-08-4: Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins stacked together wet on clean dish rack, manager separated **Corrected On-Site** **Repeat Violation** 10-01-4: Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle in spice container off cook line and sugar bun by can opener, manager removed both **Corrected On-Site** **Repeat Violation** 21-04-4: Basic - In-use wet wiping cloth/towel used under cutting board. Towel under cutting board where employee was cutting block cheese, towel removed gloves used instead **Corrected On-Site** 08B-14-4: Basic - Stored food not covered in walk-in freezer. Pork in walk in freezer no cover, manager placed lid. Dry storage: multiple spices no lids, manager covered **Corrected On-Site** 42-01-4: Basic - Wet mop not stored in a manner to allow the mop to dry. Multiple wet mop heads on floor of employee restroom 21-38-4: Basic - Wiping cloth sanitizing solution stored on the floor. Two sanitizer buckets on floor by cook line, manager removed **Corrected On-Site** 22-49-4: High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Peroxyoctanoic acid 0ppm sanitizer container empty. Manager replaced sanitizer tested 0 ppm 09-01-4: 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 employee placing lemons bare handed in a bowl for guest. Stopped employee asked here to discard those lemons and use tongs or gloves to grab lemons for drink. Employee discarded and placed on gloves. 01B-12-4: High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee placing lemons bare handed in a bowl for guest. Stopped employee asked here to discard those lemons and use tongs or gloves to grab lemons for drink. Employee discarded and placed on gloves. 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bar: salsa in ice bath 45° manager refilled ice that was completely melted. Server area: salsa 68° in large bucket in ice bath, suggested only filling half way and keeping ice filled. Manager refilled ice bath. Both salads placed out at 11:30 **Corrective Action Taken** **Repeat Violation** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Cookline: breaded shrimp 73° manager stated they over made an order and discarded. **Repeat Violation** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp in breading over container of fries in make table, manager removed **Corrected On-Site** **Repeat Violation** 22-22-4: Intermediate - Encrusted material on can opener blade. On prep table by side doors **Repeat Violation** 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. On chemical rack, manager labeled oven cleaner **Corrected On-Site** **Repeat Violation**

210 Hurricane Grill & Wings 3055 Cr 210 W, #101, St. Johns Violation date: March 20, 2019 Violation disposition: Call Back - Extension given, pending Violations: Total: 9, High: 2, Intermediate: 2, Basic: 5 23-22-4: Basic - - From initial inspection : Basic - Food debris/dust/soil residue on dry storage shelves. Storage shelves along cook line have build up of debris right side of cook line, middle of cook line. **Warning** - From follow-up inspection 2019-03-20: Shelf right of cook line has slight build up of debris. **Time Extended** 14-38-4: Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Cracked container observed on top shelf above triple sink **Warning** - From follow-up inspection 2019-03-20: New containers are being ordered according to manager **Time Extended** 05-09-4: Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Needed in cooler end of cook line by hand sink. **Warning** - From follow-up inspection 2019-03-20: Thermometer needed in cooler **Time Extended** 29-08-4: Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hand wash sink back of kitchen left of cooler is not connected, water pours onto floor when faucet is running. **Warning** - From follow-up inspection 2019-03-20: No change **Time Extended** 14-33-4: Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. 1 door reach in cooler, prep cooler have excessively rusted shelves. **Warning** - From follow-up inspection 2019-03-20: No change **Time Extended** 22-41-4: High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0 ppm chlorine, instructed manager to set up triple sink. **Warning** - From follow-up inspection 2019-03-20: Dish machine 100 ppm- 150 ppm **Time Extended** 03A-02-4: High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Under grill -chicken (46-47°F - Cold Holding); chicken (46-47°F - Cold Holding); sliced cheese (46°F - Cold Holding) ice was added to products during inspection. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2019-03-20: Drawers under cook line - small portion of raw chicken 43-44°, sliced cheese 44° instructed manager to moved items to back of drawer. Chef moved items to back of drawer. Steak 36°, cheese 41°, pork 41°. **Time Extended** **Corrective Action Taken** 27-16-4: Intermediate - - From initial inspection : Intermediate - Hot water not provided/shut off at employee handwash sink. Could not run sink long enough to reach 100°. Hand sink left of cooler back of kitchen is completely disconnected. **Warning** - From follow-up inspection 2019-03-20: Sink is disconnected **Time Extended** 53B-14-5: Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bartender certificate is expired **Warning** - From follow-up inspection 2019-03-20: Manager has ordered new books **Time Extended**

210 Hurricane Grill & Wings 3055 Cr 210 W, #101, St. Johns Violation date: March 18, 2019 Violation disposition: Warning Issued Violations: Total: 16, High: 2, Intermediate: 5, Basic: 9 08B-45-4: Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of food under shelf in walk in cooler, 2 boxes of food on floor of walk in freezer, moved by employee during inspection. **Corrected On-Site** **Warning** 40-07-4: Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee phone sitting on center of prep table across from cook line. **Warning** 13-07-4: Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef wearing several bracelets while prepping food. **Warning** 23-22-4: Basic - Food debris/dust/soil residue on dry storage shelves. Storage shelves along cook line have build up of debris right side of cook line, middle of cook line. **Warning** 14-38-4: Basic - Food storage container/container lid cracked or broken. Cracked container observed on top shelf above triple sink **Warning** 10-20-4: Basic - In-use tongs stored on equipment door handle between uses. Several pairs of tongs hanging on handle of one door cooler along cook line. **Warning** 05-09-4: Basic - No conspicuously located ambient air temperature thermometer in holding unit. Needed in cooler end of cook line by hand sink. **Warning** 29-08-4: Basic - Plumbing system in disrepair. Hand wash sink back of kitchen left of cooler is not connected, water pours onto floor when faucet is running. **Warning** 14-33-4: Basic - Reach-in cooler shelves with rust that has pitted the surface. 1 door reach in cooler, prep cooler have excessively rusted shelves. **Warning** 22-41-4: High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0 ppm chlorine, instructed manager to set up triple sink. **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Under grill -chicken (46-47°F - Cold Holding); chicken (46-47°F - Cold Holding); sliced cheese (46°F - Cold Holding) ice was added to products during inspection. **Corrective Action Taken** **Repeat Violation** **Warning** 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Large whisk stored in hand wash sink in server area, removed by employee during inspection. **Corrected On-Site** **Warning** 27-16-4: Intermediate - Hot water not provided/shut off at employee handwash sink. Could not run sink long enough to reach 100°. Hand sink left of cooler back of kitchen is completely disconnected. **Warning** 05-06-4: Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reading 60° in ice water. **Warning** 53B-14-5: Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bartender certificate is expired **Warning** 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle stored over top of boxes of gloves on storage shelf side of kitchen **Warning**

Denny's #8005 8215 Dix Ellis Tr Violation date: March 18, 2019 Violation disposition: Warning Issued Violations: Total: 18, High: 2, Intermediate: 3, Basic: 13 : Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Ice machine fan filter, with heavy dust build up. **Warning** 23-03-4: Basic - Build-up of grease on nonfood-contact surface. Excessive grease build up under grill on cookline. **Repeat Violation** **Warning** 23-24-4: Basic - Buildup of food debris/soil residue on equipment door handles. Underside of door handles to walk in cooler cookline small doors, and on main door to walk in cooler. Underside of double doored cooler opposite dish machine, on back cookline. **Warning** 51-11-4: Basic - Carbon dioxide/helium tanks not adequately secured. By soda boxes in back storage room. **Warning** 13-03-4: Basic - Employee with no hair restraint while engaging in food preparation. Manager cooking on cookline when inspector first arrived and then towards the end of the inspection. **Warning** 14-70-4: Basic - Ice buildup in walk-in freezer. In walk in freezer at the rear on the floor **Warning** 22-19-4: Basic - Interior of microwave soiled with encrusted food debris. Interior top of microwave next to glass-doored freezer on cookline. **Warning** 38-01-4: Basic - Light shield damaged/in disrepair. On cookline above steam table. **Warning** 29-49-5: Basic - Observed standing water in bottom of reach-in cooler. Drawer cooler on cookline, under grill. **Repeat Violation** **Warning** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Drawer cooler below make table, on cookline. **Warning** 23-09-4: Basic - Soiled reach-in cooler gaskets. Make table cooler on cookline. Drawer cooler under flattop grill. Reach in doors to walk in cooler, on cookline side. **Warning** 08B-13-4: Basic - Stored food not covered in walk-in cooler. Container of gravy. Manager added lid. **Corrected On-Site** **Warning** 36-27-5: Basic - Wall soiled with accumulated grease, food debris, and/or dust. At end of cookline by door, wall covered with food debris and grease. **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items in top make table on cookline temped at 45-47° (cheese, cut tomatoes, cooked peppers, cooked onions, sliced cheese and cut tomatoes.) some container over filled. Cook removed some of contents, but temped 25-30mins later and no change in temp. Products must be discarded by 12:30pm. **Repeat Violation** **Warning** 29-42-4: High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow needed AFTER splitter on NON-chemical side, before hose. **Warning** 27-16-4: Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water not working on cookline handsink. **Warning** 22-28-4: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Make table cooler on cookline. Drawer coolers on cookline. Pancake reach in cooler on cookline. Reach in freezer on cookline. **Repeat Violation** **Warning** 53B-13-5: Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. In house employee training list of employee training, has not been updated in nearly two years. **Warning**

China Wok 10920 Baymeadows Rd, Ste 4 Violation date: March 18, 2019 Violation disposition: Warning Issued Violations: Total: 20, High: 2, Intermediate: 7, Basic: 11 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Plastic cup in soy sauce bin. **Repeat Violation** **Warning** 23-24-4: Basic - Buildup of food debris/soil residue on equipment door handles. Underside of walk in cooler door handle and handle on top part of make table cooler. **Warning** 08B-49-4: Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler milk with restaurant food. Employee moved to employee shelf. **Corrected On-Site** **Warning** 14-10-4: Basic - Equipment or utensils not designed or constructed in a durable manner. Non food grade drill with paint mixer attachment used as a food mixer. **Warning** 08B-27-4: Basic - Food placed in soiled container/equipment. Cooked chicken put in a cardboard box that previously had raw chicken in. Operator removed chicken from box. **Corrective Action Taken** **Warning** 08B-38-4: Basic - Food stored on floor. Multiple plastic food buckets in walk in cooler and kitchen areas. **Warning** 21-04-4: Basic - In-use wet wiping cloth/towel used under cutting board. On cookline. **Warning** 05-09-4: Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table cooler on cookline. **Warning** 25-43-4: Basic - Plastic jug cut in half and reused as scoop. Employee discarded. **Corrected On-Site** **Warning** 08B-13-4: Basic - Stored food not covered in walk-in cooler. Spring rolls and cooked chicken containers in walk in cooler. Spring rolls and beef teriyaki stored in previously used cardboard boxes, in upright reach in freezer, by front counter. **Warning** 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Two plastic bins with white powder in. Sugar and sugar salt mix. **Warning** 08A-03-5: High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef teriyaki stored over bags of fries in white doored reach in freezer by front counter. Raw beef stored over ready to eat vegetables in upright reach in freezer next to flour bins. **Repeat Violation** **Warning** 08A-21-4: High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Container of raw chicken stored over raw shrimp. Employee relocated . Raw chicken stored over raw pork in reach in freezer next to triple sink. **Corrected On-Site** **Warning** 12A-03-4: Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at three compartment sink. **Warning** 53A-03-6: Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ H Sze spired 2/18. **Warning** 53A-05-6: Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Four employees present at time of inspection. **Warning** 03F-10-4: Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Establishment hold multiple items out between 11-3pm, but has no written procedures available. Has time markings. Gave operator new form. **Warning** 02C-02-4: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Spring rolls and cooked chicken n walk in cooler made the previous morning per employee. **Repeat Violation** **Warning** 53B-11-4: Intermediate - Records/documents for required employee training appear to be falsified. One old training card has had the expiration date changed from 2016 to 2019 **Warning** 53B-05-5: Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired **Warning**

China Wok, 2220 County Road 210 W Ste 307, St. Johns Violation date: March 20, 2019 Violation disposition: Warning Issued Violations: Total: 19, High: 5, Intermediate: 1, Basic: 13 08B-49-4: Basic - Employee personal food not properly identified and segregated from food to be served to the public. Plate of employee food stored over top of sauces used for customers left side of walk in cooler. Numerous bags of whole fish frozen, stored over top of food for customers inside of chest freezer back of kitchen **Repeat Violation** **Warning** 40-06-4: Basic - Employee personal items stored in or above a food preparation area. Employee phone stored on shelf above prep cooler, moved by owner during inspection. **Corrected On-Site** **Warning** 13-03-4: Basic - Employee with no hair restraint while engaging in food preparation. Employee at cook line not wearing hat or hair restraint. **Repeat Violation** **Warning** 08B-12-4: Basic - Food stored in holding unit not covered. Numerous items, cut onions, egg rolls, raw animal foods stored uncovered inside walk in freezer. **Repeat Violation** **Warning** 08B-38-4: Basic - Food stored on floor. Sauce on floor outside of walk in, box on floor in walk in cooler**Repeat Violation** **Repeat Violation** **Warning** 36-14-4: Basic - Grease accumulated on kitchen floor and/or under cooking equipment Grease and food debris accumulation observed under right side of cook line. **Repeat Violation** **Warning** 14-69-4: Basic - Ice buildup in reach-in freezer. Heavy build up of ice observed inside of reach in freezer right of triple sink. **Warning** 10-17-4: Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between crack of prep cooler and prep counter across from cook line, removed during inspection. **Corrected On-Site** **Warning** 51-18-6: Basic - No copy of latest inspection report available. Manager cannot locate previous inspection. **Warning** 35B-13-4: Basic - Screening is not 16-mesh to the inch. Large holes observed in screen on door back of kitchen. **Warning** 23-12-4: Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. Shelves in walk in cooler right side have heavy build up of debris. **Warning** 42-01-4: Basic - Wet mop not stored in a manner to allow the mop to dry. Mop back of kitchen stored on top of bucket of water. **Warning** 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Bulk white powder right of roaster, bulk tan powder under center prep area not labeled. **Warning** 09-01-4: 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 employee chopping onions with bare hands during inspection, corrected employee and she placed on gloves. **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On steam table - cream cheese (53°F - Cold Holding) blocks of cream cheese sitting out to soften according to manager, instructed manager to place item on time control if product will be left out prior to use. Manager placed time stamp on item during inspection. **Corrective Action Taken** **Warning** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Sitting on prep table - cooked broccoli (68°F - Hot Holding) recommended adding to time control. Manager wrote broccoli on time control sheet hanging above prep area during inspection. **Corrective Action Taken** **Warning** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Raw beef over fries in reach in freezer, items stored in bags and not commercially processed. Container of Raw shrimp over won ton wrappers in paper on shelves in walk in cooler. Container of Raw chicken over boxes of vegetables back of walk in cooler. Sheets of raw chicken and pork over bag of edamame in reach in freezer. Container of raw chicken sitting on top of bulk dry ingredients back of kitchen, moved by manager during inspection. **Corrective Action Taken** **Warning** 08A-21-4: High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature. Container of Raw beef over shrimp inside walk in cooler. Sheet of raw chicken stored over top of sheet of raw ground pork inside reach in freezer items not commercially packaged. Bag of raw beef over bag of raw shrimp items not commercially packaged in chest freezer back of kitchen. **Repeat Violation** **Warning** 53B-14-5: Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At least one employee currently working in kitchen has expired certificate. **Warning**

Costello's #2 8000 Baymeadows Way Violation date: March 20, 2019 Violation disposition: Warning Issued Violations: Total: 21, High: 1, Intermediate: 7, Basic: 13 23-06-4: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of reach in freezer on cookline and bottom of warmer behind flattop **Warning** 08B-45-4: Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of meat on floor in walk in freezer. **Warning** 24-06-4: Basic - Clean utensils or equipment stored in dirty drawer or rack. Plastic bus-tubs with clean utensils, plastic bottles and lids with slight debris build up in the bottom of the containers. On rack near walk in cooler. **Warning** 14-11-4: Basic - Equipment in poor repair. Pooled water in bottom of double doored cooler near office. **Warning** 36-41-4: Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. Slight build up in walk in cooler. **Warning** 14-70-4: Basic - Ice buildup in walk-in freezer. Heavy ice build up in walk in freezer **Repeat Violation** **Warning** 22-19-4: Basic - Interior of microwave soiled with encrusted food debris. Interior top of microwave near single service storage room, on unused front counter area. Manager indicated that they do not use the microwave. **Warning** 51-18-6: Basic - No copy of latest inspection report available. Manager unable to find. **Repeat Violation** **Warning** 14-40-4: Basic - Nonfood-contact equipment in poor repair. Walk in freezer door does not close properly and sags, which is causing heavy ice build up around door of walk in freezer. **Warning** 16-46-4: Basic - Old labels stuck to food containers after cleaning. Three metal pans on rack near walk in cooler. **Warning** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Staring to tear on double doored reach in near front cookline area. **Warning** 23-09-4: Basic - Soiled reach-in cooler gaskets. Walk in cooler. White doored cooler at end of cookline. **Warning** 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Plastic container of white powder on shelf in back prep kitchen area. Large black tub of white powder on counter in front unused counter area. Per manager both sugar. **Warning** 01B-07-4: High Priority - Food with mold-like growth. See stop sale. Two bags of breaded chicken in bottom drawers of white doored cooler. **Repeat Violation** **Warning** 22-20-4: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Soiled on icemachine lift up lid. **Repeat Violation** **Warning** 53A-03-6: Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Brian C, expired October 2016. **Warning** 53A-02-6: Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager present does not have his CFM certificate available. One on wall has expired, and other one on wall for manager that no longer works at establishment. **Warning** 31B-02-4: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In men's restroom, located by dishwash area. **Warning** 53B-01-5: Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One other employee works at establishment, but manager unable to provide training certificate. **Warning** 02C-02-4: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken wings cooked two days prior not date marked. **Warning** 22-06-4: Intermediate - Slicer soiled with old food debris. Build up on underside of slicer. **Warning**

Sneakers Sports Grille 111 Beach Blvd, Jacksonville Beach Violation date: March 21, 2019 Violation disposition: Warning Issued Violations: Total: 20, High: 4, Intermediate: 6, Basic: 10 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Bowl used in beer batter and spice container, manager removed both **Corrected On-Site** 40-07-4: Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee jacket and bag overlapped boxed food served to guest. Suggested giving a place for employee to place personal items 24-08-4: Basic - Equipment and utensils not properly air-dried - wet nesting. Cup stacked wet together next to soda machines, manager removed **Corrected On-Site** 14-70-4: Basic - Ice buildup in walk-in freezer. Behind condenser and on floor 10-08-4: Basic - Ice scoop handle in contact with ice. Bar ice bin, manager removed. Sugar bin by office, manager removed handle from substance **Corrected On-Site** 10-07-4: Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in water 77° end of cook line 31B-04-4: Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand sink, printed for manager to hang up **Corrected On-Site** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Reach in freezer and reach in cooler on cook line **Repeat Violation** 21-11-4: Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Dark cloudy water in sanitizer bucket at bar, manager dumped **Corrected On-Site** 29-17-4: Basic - Waste line missing at soda gun holster. Bar gun over hand sink 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table dish pit: Turkey 56°, ham 51°, Provolone 51°, Swiss 53°, pepper jack 51°, blue cheese 49°, tomatoes 52°, lettuce 50°. Suggested using ice bags for top rail. End of cook line: Garlic butter sauce 71° and bourbon sauce with cooked onions 69°. Manager stated they have been out for about 2 hours. Manager placed in walk in freezer to rapid cool. Front line: ranch 47°, Cajun ranch 48°, blue cheese dressing 47° Walk in cooler: chowder 49-55° Employee stated they had it out to fill line. Manager placed in walk in freezer to rapid cool. **Corrective Action Taken** **Repeat Violation** 03D-06-4: High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Raw gator 45° in stand up reach in cooler, manager stated it was prepped around 2. Manager moved to walk in freezer to rapid cool. Walk in freezer 38° **Corrected On-Site** 02C-01-4: High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Chili in walk in cooler dated 3/13 should of been discarded 3/19 01B-24-4: High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Chili in walk in cooler dated 3/13 should of been discarded 3/19 22-20-4: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Left machine, top interior 22-22-4: Intermediate - Encrusted material on can opener blade. Prep table by office 02C-02-4: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Make table: spinach dip no date from old batch, manager stated it was made within 7 days 53B-14-5: Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees here during inspection expired in 2018 22-07-4: Intermediate - Slicer blade guard soiled with old food debris. Food crusted onto guard 31B-06-4: Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink by triple sink, manager replaced dispenser **Corrected On-Site**

Korean House 1540 Wells Road #14, Orange Park Violation date: March 19, 2019 Violation disposition: Warning Issued Violations: Total: 18, High: 1, Intermediate: 5, Basic: 12 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Plastic cup used in soy sauce in prep area. 23-25-4: Basic - Build-up of grease/dust/debris on hood filters. Hood filters over wok station have build up of grease. 12B-12-4: 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. Drink with no lid or straw on shelf over pass thru window on cookline. Owner moved item during inspection. **Corrected On-Site** 40-07-4: Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse stored on upper shelf at front chest freezer. Owner moved item during inspection. **Corrected On-Site** 08B-12-4: Basic - Food stored in holding unit not covered. Ribs in chest freezer in back prep area, not covered 10-20-4: Basic - In-use tongs stored on equipment door handle between uses. Tongs on cookline stored on handle of fryers and pipe under wok station. Owner moved item during inspection. **Corrected On-Site** 10-07-4: Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at wok station in water, 78°f. 05-09-4: Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in clear door reach-in cooler at dining area. 33-16-4: Basic - Open dumpster lid. Owner closed during inspection. **Corrected On-Site** 25-05-4: Basic - Single-service articles improperly stored. Styrofoam take out containers stored on floor in office room. 21-12-4: Basic - Wet wiping cloth not stored in sanitizing solution between uses. 3 wet towels on counters of cookline. 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Pancake mix in plastic container above chest freezer near cookline not labeled. Also salt on upper shelf in prep area and msg on lower shelf in prep area not labeled. 08A-10-4: High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef stored above radish in 3 door reach-in cooler in back prep area. 22-20-4: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Build up of black mold-like substance on top plate of ice machine, behind deflection plate. 27-16-4: Intermediate - Hot water not provided/shut off at employee handwash sink. Handwash sink at entrance to kitchen, no hot water. 31B-02-4: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at entrance to kitchen and handwash sink at end of cookline, no paper towels. Owner supplied during inspection. **Corrected On-Site** 14-14-4: Intermediate - Nonfood-grade basting brush used in food. Paint brush used for oil at front server station. Also takeout bags used for brisket in front and back chest freezers. 22-07-4: Intermediate - Slicer blade guard soiled with old food debris. Slicer in prep area has food debris. Also band saw has food debris.

La Nopalera Mexican Restaurant 8206 Philips Hwy Ste 29 Violation date: March 22, 2019 Violation disposition: Warning Issued Violations: Total: 28, High: 7, Intermediate: 8, Basic: 13 23-24-4: Basic - Buildup of food debris/soil residue on equipment door handles. Underside of walk in cooler door handle. Underside of cookline cooler door handles. Underside of upright reach in cooler handles on back cookline. **Warning** 36-36-4: Basic - Ceiling tile missing. Above walk in cooler. **Warning** 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink cup on top back of make table ledge, on cookline. **Warning** 13-03-4: Basic - Employee with no hair restraint while engaging in food preparation. Employee on cookl8ne Cooking **Repeat Violation** **Warning** 08B-38-4: Basic - Food stored on floor. Buckets of salsa in walk-in-cooler. Also plastic oil drum in back prep area. **Repeat Violation** **Warning** 10-12-4: Basic - In-use ice scoop stored on soiled surface between uses. Ic scoop in server area had stagnant water and debris in bottom of container. **Warning** 21-04-4: Basic - In-use wet wiping cloth/towel used under cutting board. On back prep table. **Warning** 06-04-4: Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Case of tilapia on back cookline. Four tubes of ground beef temped at 70°F on back line by coolers. **Warning** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Make table cooler on cookline. **Repeat Violation** **Warning** 23-08-4: Basic - Soda gun holster with accumulated slime/debris. Behind bar. **Warning** 23-05-4: Basic - Soil residue build-up on nonfood-contact surface. Exterior of large tortilla chip bins. **Warning** 23-09-4: Basic - Soiled reach-in cooler gaskets. Make table cooler on cookline. Drawer coolers on cookline. **Warning** 36-02-5: Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen. Cracked tiles behind bar. **Repeat Violation** **Warning** 22-49-4: High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine 0ppm chlorine. Manager was able to get working after switching out sanitizer. 80 ppm **Corrected On-Site** **Warning** 09-01-4: 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. Employee dicing onions for salsa. Employee put on gloves. **Corrective Action Taken** **Repeat Violation** **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Four tubes of ground beef temped at 70°F. Per employee taken out of the freezer previous night to defrost. Items have been sitting out for over 12 hours. **Repeat Violation** **Warning** 03D-05-4: 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. See stop sale. Five 5 gallon buckets of queso sauce temped at 48-49°F in walk in cooler. Container of cooked pork temped at 56°F in walk in cooler. All prepared previous day. **Warning** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Beef Tamales at 100-120 hot holding in steam table. Had employee reheat. Container of rice being hot held/stored in oven under stove on cookline at 120°F. Oven was not switched on. Refried beans sitting on shelf above stove at 70°F. **Warning** 08A-01-4: High Priority - Raw animal food stored over cooked food. Tray of raw beef stored over cooked beef tamales in back upright reach in cooler. Container of raw beef over produce. Manager relocated. **Corrected On-Site** **Warning** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Queso sauce buckets and container of pork. Tubes of raw ground beef. **Repeat Violation** **Warning** 22-21-4: Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Interior back of bin at soda machine in server area. **Warning** 22-24-4: Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Up behind nozzle of soda machine in server area **Warning** 31A-13-4: Intermediate - Employee used handwash sink as a dump sink. In server area sink full of ice and a discarded lemon. **Warning** 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cookline handsink by dishmachine handsink had an apron, cloth and foil sitting on top of handsink. Handsink at other end of cookline had multiple metal baskets and fryer utensils in it. **Repeat Violation** **Warning** 53A-05-6: Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Eight to ten employees present prior to manager arriving. **Repeat Violation** **Warning** 03F-10-4: Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form is blank **Warning** 53B-10-4: Intermediate - Records/documents for required employee training do not contain all of the required information. Thirteen certificates only have employee name and date of birth. Missing all other required information. **Repeat Violation** **Warning** 22-01-4: Intermediate - Soda gun soiled. Behind bar. **Repeat Violation** **Warning**

Levant Grill & Hookah Lounge 9041 Southside Blvd #180 Violation date: March 21, 2019 Violation disposition: Call Back - Extension given, pending Violations: Total: 16, High: 3, Intermediate: 5, Basic: 8 32-04-4: Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Woman's restroom. And restroom in hookah bar area. **Warning** - From follow-up inspection 2019-03-21: No change. **Time Extended** 23-24-4: Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Underside of walk in cooler door handle and microwave. **Warning** - From follow-up inspection 2019-03-21: No change. **Time Extended** 31B-04-4: Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. In female restrooms and at handsink behind bar. **Warning** - From follow-up inspection 2019-03-21: No change. **Time Extended** 35B-03-4: Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Rear kitchen door. **Warning** - From follow-up inspection 2019-03-21: No change. **Time Extended** 29-08-4: Basic - - From initial inspection : Basic - Plumbing system in disrepair. Under three compartment sink, water dripping from pipe. **Warning** - From follow-up inspection 2019-03-21: No change **Time Extended** 14-67-4: Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair. Upright reach in cooler across from oven. Make table cooler on cookline. Operator has new gaskets already on order. **Warning** - From follow-up inspection 2019-03-21: No change. **Time Extended** 23-12-4: Basic - - From initial inspection : Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. Metal racks in walk in cooler. **Warning** - From follow-up inspection 2019-03-21: No change. **Time Extended** 02D-01-5: Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Three plastic tubs with with white powder. Per operator one is flour sugar and one is salt. **Warning** - From follow-up inspection 2019-03-21: No change. **Time Extended** 08B-02-4: High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. One soup container on buffet does not have a hinged lid. **Warning** - From follow-up inspection 2019-03-21: No change. **Time Extended** 03A-02-4: High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All TCS items in make table cooler on cookline temped at 46-47°F (tzatziki (46°F - Cold Holding); cut tomatoes (46°F - Cold Holding); hummus (46°F - Cold Holding); sour cream (46°F - Cold Holding); yogurt (45°F - Cold Holding); garlic cream (46°F - Cold Holding) Items placed into cooler in morning. Items all relocated. Cold buffet items (hummus, baba ganoush, tabouli, fava beans, dolmas and milk based dessert) at 49-50°F. Discussed and gave Time as a Public Health Control procedure paperwork and help operator fill out form. Food must be discarded by 4:45pm. **Corrective Action Taken** **Warning** - From follow-up inspection 2019-03-21: Food in bottom of make table cooler at 41-43°F. Items in top of unit temped at 43-50°F. (tomato salsa 48°F, garlic in oil 47-50°, cut cabbage 46-48°, cream cheese 48-53°, tabouli 49°, cut lettuce 46°.) **Admin Complaint** 08B-01-4: High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cold buffet of tabouli, buba ganoush, Dolma, fava beans and hummus with no sneeze guard. Sneeze Guard was recently broken during cleaning. Operator has ordered new plexi glass to fix. **Warning** - From follow-up inspection 2019-03-21: No change. **Time Extended** 22-20-4: Intermediate - - From initial inspection : Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight build up on interior top of ice machine. **Warning** - From follow-up inspection 2019-03-21: No change **Time Extended** 31A-09-4: Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Per previous plans from 2010 there sink by the walk n cooler is a handsink. Sink by wall has paper towel dispenser, soap and sign removed. A chemical dispenser has been installed above. Sink must be turned back into handsink. **Warning** - From follow-up inspection 2019-03-21: No change. Also observed fish defrosting in other kitchen handsink. **Time Extended** 31B-02-4: Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink behind bar, which is also missing soap. **Warning** - From follow-up inspection 2019-03-21: No change. **Time Extended** 14-77-6: Intermediate - - From initial inspection : Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Make table cooler on cookline with torn gaskets and ambient temperature of 45°F. **Warning** - From follow-up inspection 2019-03-21: Operator had unit repaired. Gaskets are still torn and holding food at 42-50° **Admin Complaint** 41-17-4: Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Two bottles of bleach per manager. **Warning** - From follow-up inspection 2019-03-21: No change **Time Extended**

Takhrai Thai 12709 Bartram Park Blvd #3 Violation date: March 19, 2019 Violation disposition: Warning Issued Violation disposition: Violations: Total: 23, High: 9, Intermediate: 5, Basic: 9 23-24-4: Basic - Buildup of food debris/soil residue on equipment door handles. Kitchen and cookline Reach in cooler handles and exterior soiled. **Warning** 40-07-4: Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee jacket over open container of soaking noodles in kitchen. **Warning** 08B-31-4: Basic - Food stored in undrained ice. Drink ice in non draining ice container in kitchen. **Warning** 08B-25-4: Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Cookline employees cutting raw chicken on Make-Table cutting board then prep Ready to eat vegetables , onions , peppers on same cutting board without washing / cleaning / sanitizing cutting board. **Warning** 06-04-4: Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw frozen chicken thawing in kitchen at room temperature. One at cookline counter , one in kit prep sink. **Warning** 24-17-4: Basic - Silverware/utensils dried with a towel/cloth. Employee rinsed dishwasher then dried dishware with cloth. **Warning** 23-09-4: Basic - Soiled reach-in cooler gaskets. Soiled reach in cooler gaskets in kitchen coolers. **Repeat Violation** **Warning** 29-20-5: Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Kitchen Hand Wash Sink not drawing / blocked. **Repeat Violation** **Warning** 21-12-4: Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen. **Repeat Violation** **Warning** 22-49-4: High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm dish machine **Warning** 12A-27-4: High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cookline employees crack egg then engaged in handling cookline utensils without washing hands. **Warning** 12A-12-4: High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cookline employees handling raw chicken raw beef then handling Ready to eat vegetables at prep table. **Warning** 12A-29-4: High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees handles soiled equipment, soiled cooler door handles, then engaged in food preparation without washing hands. **Repeat Violation** **Warning** 22-45-4: High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Due to 0ppm clorine At dish machine. **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts at 70° in kitchen. Placed in reach in cooler by person in charge. Soaked Rice noodles 73°. Moved to cooler. **Corrective Action Taken** **Warning** 03F-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sliced cut tomato at 50 ° on counter in kitchen. **Repeat Violation** **Warning** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Raw chicken/ beef over Ready to eat vegetables in reach in cooler. **Warning** 12A-02-4: High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers not washing hands between handling soiled dishware and clean plates. **Warning** 53B-15-4: Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employees unaware of correct dish ware cleaning and sanitizing. **Warning** 31A-11-4: Intermediate - Handwash sink used for purposes other than handwashing. Kitchen Hand Wash Sink inaccessible for hand washing due to non functioning water filter. (No hot or cold running water ). Person in charge had filter removed. Hand Wash Sink now functioning. **Corrected On-Site** **Repeat Violation** **Warning** 27-16-4: Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water at kitchen Hand Wash Sink due to non functioning water filter. **Warning** 16-35-4: Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning** 53A-05-6: Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees with no food certified manager. **Repeat Violation** **Warning**

Levant Grill & Hookah Lounge 9041 Southside Blvd #180 Violation date: March 19, 2019 Violation disposition: Warning Issued Violations: Total: 24, High: 6, Intermediate: 6, Basic: 12 32-04-4: Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Woman's restroom. And restroom in hookah bar area. **Warning** 14-01-4: Basic - Bowl or other container with no handle used to dispense food. China bowl in sugar bin. **Warning** 23-24-4: Basic - Buildup of food debris/soil residue on equipment door handles. Underside of walk in cooler door handle and microwave. **Warning** 36-41-4: Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. In walk in cooler. **Warning** 22-19-4: Basic - Interior of microwave soiled with encrusted food debris. Interior top of microwave on cookline. **Warning** 05-09-4: Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler. **Warning** 31B-04-4: Basic - No handwashing sign provided at a hand sink used by food employees. In female restrooms and at handsink behind bar. **Warning** 35B-03-4: Basic - Outer openings not protected with self-closing doors. Rear kitchen door. **Warning** 29-08-4: Basic - Plumbing system in disrepair. Under three compartment sink, water dripping from pipe. **Warning** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Upright reach in cooler across from oven. Make table cooler on cookline. Operator has new gaskets already on order. **Warning** 23-12-4: Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. Metal racks in walk in cooler. **Warning** 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Three plastic tubs with with white powder. Per operator one is flour sugar and one is salt. **Warning** 03C-06-4: High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 15 seconds or equivalent time/temperature combination as specified in cooking chart. Gyro on cone, with burner switched off. Operator turned on. **Corrected On-Site** **Warning** 22-41-4: High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine. **Warning** 08B-02-4: High Priority - Displayed food not properly protected from contamination. One soup container on buffet does not have a hinged lid. **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All TCS items in make table cooler on cookline temped at 46-47°F (tzatziki (46°F - Cold Holding); cut tomatoes (46°F - Cold Holding); hummus (46°F - Cold Holding); sour cream (46°F - Cold Holding); yogurt (45°F - Cold Holding); garlic cream (46°F - Cold Holding) Items placed into cooler in morning. Items all relocated. Cold buffet items (hummus, baba ganoush, tabouli, fava beans, dolmas and milk based dessert) at 49-50°F. Discussed and gave Time as a Public Health Control procedure paperwork and help operator fill out form. Food must be discarded by 4:45pm. **Corrective Action Taken** **Warning** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Rice on cookline being held at 110-117°F on cookline. Explained to operator, who placed into the freezer to start the cooling process. All hot buffet items temped at 103-137°F. Discussed and gave Time in lieu of temperature procedures. **Warning** 08B-01-4: High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cold buffet of tabouli, buba ganoush, Dolma, fava beans and hummus with no sneeze guard. Sneeze Guard was recently broken during cleaning. Operator has ordered new plexi glass to fix. **Warning** 22-20-4: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight build up on interior top of ice machine. **Warning** 31A-09-4: Intermediate - Handwash sink not accessible for employee use at all times. Per previous plans from 2010 there sink by the walk n cooler is a handsink. Sink by wall has paper towel dispenser, soap and sign removed. A chemical dispenser has been installed above. Sink must be turned back into handsink. **Warning** 31B-02-4: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink behind bar, which is also missing soap. **Warning** 02B-02-4: Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Menu has Raw Kibi (beef) and takes temps on burgers. Inspector provided sign **Warning** 14-77-6: Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Make table cooler on cookline with torn gaskets and ambient temperature of 45°F. **Warning** 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. Two bottles of bleach per manager. **Warning**

Cinco De Mayo Authentic Mexican Restaurant 11892 Atlantic Blvd Violation date: March 20, 2019 Violation disposition: Warning Issued Violations: Total: 26, High: 4, Intermediate: 6, Basic: 16 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Cup used in sugar bin at dessert table, manager removed **Corrected On-Site** **Repeat Violation** 23-04-4: Basic - Build-up of mold-like substance on nonfood-contact surface. Black mold like substance around nozzles on flavored frozen margarita machines 51-11-4: Basic - Carbon dioxide/helium tanks not adequately secured. 4 tanks by office door **Repeat Violation** 08B-46-4: Basic - Case/container/bag of food stored on floor in dry storage area. Bag of rice on dry storage floor, manager removed **Corrected On-Site** 12B-12-4: 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. Employee cup no lid or straw on table off front cook line, manager placed lid and straw on cup **Corrected On-Site** 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle over make table and open can of Red Bull where employee currently stuffing peppers, manager removed drinks **Corrected On-Site** **Repeat Violation** 08B-49-4: Basic - Employee personal food not properly identified and segregated from food to be served to the public. Stand up reach in cooler multiple employee foods over foods served to guest 08B-30-4: Basic - Food stored in dry storage area not covered. Multiple spice containers no lids, manager covered all spices **Corrected On-Site** 10-08-4: Basic - Ice scoop handle in contact with ice. Server area by restrooms, manager removed handle from ice **Corrected On-Site** 21-04-4: Basic - In-use wet wiping cloth/towel used under cutting board. Towel under cutting board where employee was cutting tomatoes. Suggested replacing with gloves instead of a towel 22-19-4: Basic - Interior of microwave soiled with encrusted food debris. Microwave over cook line 51-18-6: Basic - No copy of latest inspection report available. 33-16-4: Basic - Open dumpster lid. Manager closed **Corrected On-Site** **Repeat Violation** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Make table by grill and walk both doors **Repeat Violation** 42-01-4: Basic - Wet mop not stored in a manner to allow the mop to dry. Out back on floor, manager hung to dry **Corrected On-Site** 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Bucket of sugar in server area no label 09-01-4: 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 employee bare hand hold a tortilla he was about to fill for an order. Stopped employee and had him wash his hands and place on gloves. Stop sale issued on tortilla that was not going to be heated after filling. **Corrective Action Taken** 01B-12-4: High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee bare hand hold a tortilla he was about to fill for an order. Stopped employee and had him wash his hands and place on gloves. Stop sale issued on tortilla that was not going to be heated after filling. 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Server area by restrooms: salsa 47° there since 11 in ice bath, suggested only filling bucket half way. Walk in cooler: Tomatoes 45°, lettuce 45°, shrimp 45°, pork chop 44°, tomatoes 44°, beef 45°, chicken 44°, beef 44°, steak 44°, pork 45°, pork 44°, salsa 44°. Manager stated they have been prepping all morning **Repeat Violation** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Steam table: queso 108-113° been on cook line since 11 53A-03-6: Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Guillermo expired 6/3/2018 **Repeat Violation** 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Multiple bins and silverware in hand sink next to triple sink, manager removed and cleaned sink **Corrected On-Site** **Repeat Violation** 53A-05-6: Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Two managers here during inspection (one manager certificate expired, other manager is from a different store and has no proof he is a certified food manager) about 6-7 employees here during inspection. Antonio certified food manager showed up at end of inspection **Corrected On-Site** 53B-13-5: Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bartender Robert here for 5 yrs no certificate on file. 02C-02-4: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler tamales, flan, pork, salsa and etc no date, manager stated they were made within 3 days 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. Red substance in spray bottle under convention oven