The week's worst restaurant inspections in Jacksonville (Jan. 27)

Happy Taco Feliz 11969 Beach Blvd Violation date: Jan. 15, 2020 Violation disposition: Warning Issued Violations: Total: 6, High: 3, Intermediate: 2, Basic: 1 23-25-4: Basic - Build-up of grease/dust/debris on hood filters. **Warning** 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. cooked pork (53-55°F - Cooling) in reach in cooler. Manager stated pork was cooked last night. Cooked pork was packaged in a Togo plastic container. Manager discarded pork. See stop sale. **Corrective Action Taken** **Warning** 08A-22-4: High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken stored over raw steak in main reach in cooler. Manager properly stored raw chicken. **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. cooked pork (53-55°F - Cooling) in reach in cooler. Manager stated pork was cooked last night. Cooked pork was packaged in a Togo plastic container. Manager discarded pork. **Warning** 27-16-4: Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water not provided at handwash sink. Water only goes up to 81°F. **Warning** 27-06-4: Intermediate - No hot running water at three-compartment sink. Hot water not provided at three compartment sink. Water only goes up to 77°F. **Warning**

Bawk Bawk 3 962 St Johns Bluff Rd N Violation date: Jan. 15, 2020 Violation disposition: Warning Issued Violations: Total: 5, High: 1, Intermediate: 2, Basic: 2 08B-44-4: Basic - Case/container/bag of food stored on floor in kitchen. Multiple containers of sauces stored on floor. Manager properly stored containers. **Corrected On-Site** **Warning** 06-04-4: Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw shrimps thawing at room temperature by the three compartment sink. Employee placed shrimps in reach in cooler. **Warning** 12A-07-4: High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Cook handling raw chicken then changing gloves but not washing his hands and then handling French fries. Reviewed proper procedures with manager and cook. **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 on duty does not have a manager certificate. **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. Manager does not have employees training certificates. **Warning**

Subway #32570 100 Gateway Cir, Saint Johns Violation date: Jan. 15, 2020 Violation disposition: Administrative complaint recommended Violations: Total: 6, High: 2, Intermediate: 1, Basic: 3 29-18-4: Basic - Drain cover(s) missing. Missing drain cover at mopsink. 16-46-4: Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack. 42-01-4: Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in mop bucket. 03B-02-4: High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Meatballs made at 7am at 117°. Person in charge reheated meatballs to 171°. **Corrected On-Site** **Repeat Violation** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato 49°, lettuce 50°, tuna 46°, sliced turkey 48°, Sliced beef 48°, sliced ham 48° in frontline prep cooler. Items placed at 7 am per person in charge. Unit adjusted and items placed on time/temperature control for safety. Items must be discarded by 11 am. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** 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. Frontline prep cooler with potentially hazardous (time/temperature control for safety) foods at 46°-50°. Per person in charge. Unit may have been adjusted up. Person in charge adjusted unit down. Service call made.

Mcflamingo 880 A1a North, Ponte Vedra Beach Violation date: Jan. 17, 2020 Violation disposition: Warning Issued Violations: Total: 7, High: 3, Intermediate: 2, Basic: 2 29-18-4: Basic - Drain cover(s) missing. Missing drain cover under Three compartment sink. 21-12-4: Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen. Moved by manager. **Corrected On-Site** 12A-09-4: High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled sanitizer solutions/ wet wipes then engaged in food preparation using same gloves. Manager intervened. **Corrective Action Taken** 41-02-4: High Priority - Toxic substance/chemical stored by or with food. Chemical spray bottles over boxed food in kitchen. Moved by manager. **Corrected On-Site** 29-34-4: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on non-chemical side of splitter located in mop sink. 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic containers stored in Hand Wash Sink. Moved by manager. 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 employee training.

Freddy's Frozen Custard And Steakburgers 386 Blanding Blvd, Orange Park Violation date: Jan. 17, 2020 Violation disposition: Administrative complaint recommended Violations: Total: 8, High: 3, Intermediate: 1, Basic: 4 29-18-4: Basic - Drain cover(s) missing. In mop sink. 40-07-4: Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee wallet and phone next to hand wash station at drive through window. Manager removed items. Employee food on prep table next to prep sink. Manager removed items. **Corrected On-Site** 36-73-4: Basic - Floor soiled/has accumulation of debris. Floor around mop sink. Floor in walk in cooler. 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. Tongs in reach in cooler next to grill touching raw hamburger patties. Employee removed tongs. **Corrected On-Site** 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, manager set up triple sink. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** 12A-10-4: High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched raw meat with gloved hand and continued to work with ready to eat food without washing hands. Inspector spoke with employee. **Corrective Action Taken** 41-02-4: High Priority - Toxic substance/chemical stored by or with food. Cleaning chemicals stored above magnasol in dry storage area. Manager moved magnasol **Corrected On-Site** 22-02-4: Intermediate - Accumulation of food debris/grease on food-contact surface. Nozzle of cheese dispensing unit.

Sheik Subs & Sandwiches 5172 Normandy Blvd Violation date: Jan. 14, 2020 Violation disposition: Warning Issued Violations: Total: 6, High: 2, Intermediate: 2, Basic: 2 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table, moved **Corrected On-Site** 24-18-4: Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons in containers under slicer 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. Eggs on prep table, employee labeled **Corrected On-Site** 41-27-4: High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppms chlorine bucket upfront. Strip turned purple and bleached white, remade 100 ppms **Corrected On-Site** 16-35-4: Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. 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/

Ajs Seafood #2 725 Edgewood Ave North Violation date: Jan. 14, 2020 Violation disposition: Warning Issued Violations: Total: 10, High: 1, Intermediate: 3, Basic: 6 36-37-4: Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic style tiles present in kitchen area. **Repeat Violation** 14-71-4: Basic - Duct tape used to repair nonfood-contact surface. Top of ice machine. 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on counter across from display. Water removed. **Corrected On-Site** 36-11-4: Basic - Floors not maintained smooth and durable. In walk in cooler for crabs. 14-34-4: Basic - Interior of ice machine with rust that has pitted the surface. 36-02-5: Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor near walk in cooler. 29-34-4: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On faucet by ice machine. Breaker installed. **Corrected On-Site** **Repeat Violation** 01C-05-4: Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. 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/ Expired 10/19 31B-02-4: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink near crab cooler. Towels provided. **Corrected On-Site**

Salathai Restaurant 10769 Beach Blvd #10 Violation date: Jan. 16, 2020 Violation disposition: Administrative complaint recommended Violations: Total: 7, High: 4, Intermediate: 0, Basic: 3 36-37-4: Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. 1. Ceiling tiles nonabsorbent in food storage room and food storage hallway. 2. Some ceiling tiles have water damage in bathrooms and in bathroom hallway. **Repeat Violation** 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1. Employee drinks stored next to spring rolls on prep table near fryers. Manager removed drinks from cook line. 2. Employee ice coffee drink stored in drink cooler in server station. Employee removed drink from cooler. **Corrected On-Site** 23-05-4: Basic - Soil residue build-up on nonfood-contact surface. The exterior of the white reach in cooler in dry storage room is soiled. 35A-02-5: High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 3 small flying inspects in kitchen area near cook line and dry storage room 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1. tofu (50-54°F) stored at room temperature on cook line. Employee stated tofu was taking out of the cooler about an hour ago. Manager placed tofu in main reach in cooler. 2. tofu (44-45°F); hydrated rice noodles (45°F) in white reach in cooler across from wok station. Manager stated tofu and noodles were placed in cooler yesterday. Manager placed ice over food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** 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. Raw shell eggs stored at room temperature next to wok station. Egg are held under time control but no time it's marked on the eggs. Manager stated eggs were taking out of the cooler at 5pm. Manager properly time marked eggs. **Corrected On-Site** **Repeat Violation** **Admin Complaint** 08A-10-4: High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish stored over hydrated rice noodles in white reach in cooler near wok station. Manager properly stored food. **Corrected On-Site**

Bold Bean Coffee Roasters 1905 Hendricks Ave. Violation date: Jan. 15, 2020 Violation disposition: Warning Issued Violations: Total: 10, High: 3, Intermediate: 5, Basic: 2 51-11-4: Basic - Carbon dioxide/helium tanks not adequately secured. Person in charge secured Co2 tank in kitchen area. **Corrected On-Site** **Warning** 05-16-4: Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Person in charge placed thermometer inside reach in cooler at front counter. **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. Butter 68° stored on prep table overnight per person in charge. Voluntarily discarded by person by in charge. **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. No time on quiche inside display case. Quiche placed into service at 6am. Person in charge placed time marked on food item. **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. Butter 68° **Warning** 22-05-4: Intermediate - Cutting board(s) stained/soiled. Cutting board stained on shelf in kitchen area. **Repeat Violation** **Warning** 31A-13-4: Intermediate - Employee used handwash sink as a dump sink. Ice present inside front counter hand wash sink. Person in charge removed ice from hand wash sink. **Corrected On-Site** **Repeat Violation** **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/ **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. **Warning** 08B-15-4: Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Whole apples not wrapped on front counter. **Warning**

Pig Bar B Q, 5456 Normandy Blvd. Violation date: Jan. 14, 2020 Violation disposition: Warning Issued Violations: Total: 7, High: 1, Intermediate: 4, Basic: 2 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink Over prep table where slicer is located **Warning** 40-06-4: Basic - Employee personal items stored in or above a food preparation area. Cell phone and m&m candy over slicer area **Warning** 29-42-4: High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outside mopsink **Warning** 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Buckets stored in hand sink, moved **Corrected On-Site** **Warning** 31B-02-4: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Non near hand sink, employee provided **Corrected On-Site** **Warning** 53B-02-5: Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bruce and Oscar **Warning** 02C-08-4: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Ribs from freezer to cooler, marking at time **Corrective Action Taken** **Warning**

Ruby Tuesday #4625 4784 Windsor Commons Ct Violation date: Jan. 17, 2020 Violation disposition: Warning Issued Violations: Total: 10, High: 7, Intermediate: 2, Basic: 1 36-47-5: Basic - Hood soiled with accumulated grease, dust or food debris. Hood soiled with grease on the grill side on cook line. **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. Dishmachine 0ppm. Manager was able to fix dishmachine during inspection. After manager fixed dishmachine, machine was reading 100ppm. **Corrected On-Site** **Repeat Violation** **Warning** 12A-07-4: High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. 1. Cook handling raw chicken then changing his gloves and handling burger buns. Cook did not wash his hands before putting on gloves. After reviewing with cook he washed his hands. 2. Observer employee bringing soiled dishes and placing them under the dishmachine and then began to handled lavash crackers without changing his gloves nor washing his hands. After reviewing with employee he washed his hands. **Corrected On-Site** **Warning** 12A-12-4: High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handling raw chicken and then handling sliced cheese without washing his hands in between food. After reviewing with cook he washed his hands. **Corrected On-Site** **Warning** 10-05-4: High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Portioning utensils stored in unclean hot water in steam table. Manager replaced water. **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. 1. pasta salad (47°F); potato salad (47-49°F)in salad buffet station. Manager stated salads were placed in buffet station at 4pm. Manager place salads in walk in cooler.b 2. butter (57-70°F) in grill flip top cooler on cook line. Manager stated butter was placed in cooler from walk in at 4:45pm. Manager placed butter in walk in cooler. 3. raw fish (60-61°F) in pantry reach in cooler on cook line. Manager stated he placed raw fish in cooler from walk in at 5pm. Manager placed ice over raw fish. **Corrective Action Taken** **Repeat Violation** **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. sliced tomatoes (47-48°F - Cooling) in grill flip top cooler. Manager stated tomatoes were prepped at 2pm. It's now 6:30pm and tomatoes are not at 41°F or below. Manager discarded tomatoes. See stop sale. **Corrective Action Taken** **Warning** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. sliced tomatoes (47-48°F - Cooling) in grill flip top cooler. Manager stated tomatoes were prepped at 2pm. It's now 6:30pm and tomatoes are not at 41°F or below. Manager discarded tomatoes. **Warning** 31A-13-4: Intermediate - Employee used handwash sink as a dump sink. Ice present inside handwash sink in sever station employee melted the ice. **Corrected On-Site** **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. No food training certificates for any sever. Reviewed with manage policy on food handler certificates. **Warning**

Southern Charm Foods 3566 St Augustine Rd Violation date: Jan. 14, 2020 Violation disposition: Administrative complaint recommended Violations: Total: 12, High: 5, Intermediate: 4, Basic: 3 23-06-4: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Grease and food build up inside fryer cabinet and on floor under fryers. **Warning** 38-07-4: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing on light fixture above three compartment sink. **Repeat Violation** **Warning** 29-08-4: Basic - Plumbing system in disrepair. Pipe disconnected under outside mop sink. **Warning** 50-17-2: High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint** 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. No time on buffet food items. Person in charge placed time marked on buffet food items. Food placed into service at 12pm inspection time 1:00pm. **Corrected On-Site** **Warning** 08A-10-4: High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Container of raw ground beef stored over cooked meatloaf inside reach in cooler. Person in charge placed raw beef below cooked meatloaf. **Corrected On-Site** **Warning** 28-26-4: High Priority - Sewage/wastewater backing up through floor drains. Hand wash sink on cook line sewage/wastewater backing up on floor from drain pipe on cook line. Employee walking through wastewater. **Admin Complaint** 03A-03-4: High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs stored on shelf under prep table on cook line. Shell eggs in service for 30 minutes per person in charge. Person in charge placed shell eggs inside reach in cooler. **Corrective Action Taken** **Warning** 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Person in charge removed steel scrub pad from hand wash sink near three compartment sink. **Corrected On-Site** **Repeat Violation** **Warning** 27-23-4: Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hot water temperature 78° front counter hand wash sink. **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/ **Repeat Violation** **Warning** 41-17-4: Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with cleaning solution inside not labeled under from counter. **Warning**

Lanna Thai 1605 Cr 220 Ste 180, Fleming Island Violation date: Jan. 13, 2020 Violation disposition: Call Back - Admin. complaint recommended Violations: Total: 11, High: 2, Intermediate: 0, Basic: 9 16-03-4: Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Lime scale and black mold like substance build up on the inside of doors. - From follow-up inspection 2020-01-13: No change. **Time Extended** 23-03-4: Basic - - From initial inspection : Basic - Build-up of grease/food debris on nonfood-contact surfaces. Shelving on cook line under cooking equipment. Also toaster oven on shelve next to ice machine, manager threw out toaster oven. Also shelves of prep table next to ice machine. Also dish rack inside of dish machine. Also hood filters on cook line. Also inside door of of walk in cooler. - From follow-up inspection 2020-01-13: Interior door of walk in cooler still soiled. **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 in kitchen. - From follow-up inspection 2020-01-13: Ceiling still soiled. **Time Extended** 24-08-4: Basic - - From initial inspection : Basic - Containers not properly air-dried - wet nesting on shelve over triple sink. **Repeat Violation** - From follow-up inspection 2020-01-13: Wet nesting still present. **Time Extended** 13-07-4: Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Manager wearing watch and plastic bracelet while preparing food. Manager removed watch and bracelet. **Corrected On-Site** - From follow-up inspection 2020-01-13: No change. **Time Extended** 10-20-4: Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses on equipment on cook line. Manager removed. **Corrected On-Site** - From follow-up inspection 2020-01-13: Tongs still stored on handle. **Time Extended** 38-07-4: Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in walk in cooler. - From follow-up inspection 2020-01-13: Light not covered. **Time Extended** 16-46-4: Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning, on shelve above triple sink. - From follow-up inspection 2020-01-13: No change. **Time Extended** 36-72-4: Basic - - From initial inspection : Basic - Walk-in cooler floor soiled. - From follow-up inspection 2020-01-13: Floor still soiled. **Time Extended** 50-17-2: High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2020-01-13: License still expired. **Admin Complaint** 41-11-4: High Priority - - From initial inspection : High Priority - Toxic substance/chemical stored by or with single-service items. Two glass cleaner bottles next to to-go boxes near front register. Manager removed bottles. **Corrected On-Site** - From follow-up inspection 2020-01-13: Cleaner still present, employee moved. **Time Extended** **Corrected On-Site**

Smknq 7111 Bonneval Rd Unit 8 Violation date: Jan. 15, 2020 Violation disposition: Warning Issued Violations: Total: 10, High: 5, Intermediate: 2, Basic: 3 22-19-4: Basic - Interior of microwave soiled with encrusted food debris. Microwave interior soiled with food debris at three compartment sink area. 16-46-4: Basic - Old labels stuck to food containers after cleaning. Old labels on clean pans after cleaning located on clean dry dish rack at three compartment sink area. 23-09-4: Basic - Soiled reach-in cooler gaskets. Reach in cooler next to walk in cooler gasket with slimy build up. 35A-02-5: High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 1 small flying insect near customers drink station in dining area. 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All TCS food between 44°F to 47°F in walk in cooler. cheese (50°F - Cold Holding); ham (48°F - Cold Holding); corn (45°F - Cold Holding); green beans (47°F - Cold Holding) ; corn (45°F - Cold Holding); mac and cheese (47°F - Cold Holding); tomato (46°F - Cold Holding);, beef (47°F - Cold Holding); mash potato (46°F - Cold Holding); cheese (46°F - Cold Holding); smoke sausage (48°F - Cold Holding); mozzarella cheese (49°F - Cold Holding); monetary cheese (49°F - Cold Holding); lettuce (47°F - Cold Holding); sour cream (45°F - Cold Holding); corn (45-55°F - Cold Holding); half and half (44-45°F - Cold Holding); raw chicken (45-47°F - Cold Holding). Ambient temperature of cooler at 46°F to 47°F. Manager stated walk in cooler was recently repaired. 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. Collards temped at 46°F - Cooling, from day before at approx 5pm as per manager. Beef brisket temped at 47-71°F - Cooling, from previous day from approx 5pm as per manager. Both items has lids place on them during cooling process. Reviewed with manager on proper cooling procedure. 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Raw ribs over ready to eat corn in white deep freezer in back storage hallway area. Manager properly stored ready to eat over raw meat 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. cheese (50°F - Cold Holding); ham (48°F - Cold Holding); corn (45°F - Cold Holding); green beans (47°F - Cold Holding) collards (46°F - Cooling); corn (45°F - Cold Holding); mac and cheese (47°F - Cold Holding); tomato (46°F - Cold Holding); brisket (47-68°F - Cooling); beef (47°F - Cold Holding); mash potato (46°F - Cold Holding); cheese (46°F - Cold Holding); smoke sausage (48°F - Cold Holding); mozzarella cheese (49°F - Cold Holding); monetary cheese (49°F - Cold Holding); lettuce (47°F - Cold Holding); sour cream (45°F - Cold Holding); corn (43-55°F - Cold Holding); half and half (44-45°F - Cold Holding); raw chicken 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. Establishment has one card with employee who no longer works here and no proof of employee training for all other employees. 03D-16-4: Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Collard green 46°F - Cooling and brisket 47-71°F - Cooling cooling over night in walk in cooler covered with tight fitting lid. Found condensation on inside of lid when opened. 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. Flat top grill on kitchen line used to cook food not under a hood suppression system.

Woody's Bar-b-q 226 Solana Rd #1, Ponte Vedra Beach Violation date: Jan. 16, 2020 Violation disposition: Warning Issued Violations: Total: 10, High: 2, Intermediate: 3, Basic: 5 23-24-4: Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of coolers handles. Multiple. **Repeat Violation** 29-49-5: Basic - Observed standing water in bottom of reach-in cooler. Standing water in cooler at prep line. **Repeat Violation** 08B-13-4: Basic - Stored food not covered in walk-in cooler. Cooke's , cooked meats in walk in cooler not covered. Covered by manager . **Corrected On-Site** 21-38-4: Basic - Wiping cloth sanitizing solution stored on the floor. Sani bucket on floor. Moved by manager. **Corrected On-Site** 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Water spray bottle not labeled. Marked by manager. **Corrected On-Site** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ribs in walk in cooler at 48°, 50°, 50°, Cooked turkey 45°, 45°, 45° Cooked collard greens 45°, cooked beans 46°,46° Brunswick stew 45°. All in walk in cooler. 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Ribs in walk in cooler at 48°, 50°, 50°, Cooked turkey 45°, 45°, 45° Cooked collard greens 45°, cooked beans 46°,46° Brunswick stew 45°. All in walk in cooler. **Repeat Violation** 22-28-4: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Soiled interior of reach in cooler by prep Line. 05-06-4: Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Establishment digital thermometer reads 29° in ice water. 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 employees training expired.

Sonic Drive In #5411 1801 Town Center Blvd, Fleming Island Violation date: Jan. 14, 2020 Violation disposition: Administrative complaint recommended Violations: Total: 11, High: 2, Intermediate: 2, Basic: 7 24-08-4: Basic - Equipment and utensils not properly air-dried - wet nesting over triple sink. 36-22-4: Basic - Floor area(s) covered with standing water. Under ice machine, desert make station, and hand wash station next to office area. Worn, torn and/or soiled floors. The mop sink, and floor around mop sink had a build up of soil. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All vents in kitchen area. **Repeat Violation** 22-04-4: Basic - Lime scale build-up inside ice machine. 29-49-5: Basic - Observed standing water in bottom of reach-in cooler under desert make station. Employee cleaned out standing water. **Corrected On-Site** 23-05-4: Basic - Soil residue build-up on nonfood-contact surface. Heater lamps on cook line. Hood filters. Walk in cooler gasket. **Repeat Violation** 36-02-5: Basic - Unsealed concrete floor throughout entire establishment. 36-72-4: Basic - Walk-in cooler floor soiled. 35A-02-5: High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. One over triple sink area. **Repeat Violation** **Admin Complaint** 03B-01-5: High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Tatter tots at 98°F under heater lamp on cook line. Manager threw away tatter tots. **Corrective Action Taken** 22-05-4: Intermediate - Cutting board(s) stained/soiled, with black stains, next to drive through window. 31A-03-4: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink next to office area, serving ladle. Manager removed ladle. **Corrected On-Site**

Volcano Sushi 4765 Hodges Blvd Suite 3 Violation date: Jan. 17, 2020 Violation disposition: Call Back - Admin. complaint recommended Violations: Total: 10, High: 4, Intermediate: 5, Basic: 1 08B-44-4: Basic - - From initial inspection : Basic - Case/container/bag of food stored on floor in kitchen. Container of cooking oil and boxes of avocados stored on floor near walk in cooler on cook line. Employee properly stored food. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2020-01-17: Plastic container oil stored on floor next to wok station on cook line. Cook properly stored oil. **Admin Complaint** **Corrected On-Site** 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. shredded krab sticks (47-48°F); scallop salad (49°F); spicy tuna (48-49°F) stored at room temperature in sushi station. Chef stated food was taking out of the cooler an hour ago for the rush. Chef placed food inside sushi reach in cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2020-01-17: Shredded krab 48°F, raw salmon 47-48°F, cream cheese 48°F, raw tuna 48°F in main reach in cooler in sushi station. Cook stated food some of the food was in this cooler over night and some were placed in the cooler this morning from the freezer. Manager removed all food from cooler and placed it in walk in cooler. **Admin Complaint** **Corrective Action Taken** 03F-02-4: High Priority - - From initial inspection : 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. Sushi rice stored at room temperature in sushi station. Rice is held under time control as per manager. Rice not time marked. Sushi chef stated rice was cooked this afternoon at 1pm. Its been over 4 hours and rice was still being use. Told chef to discarded rice. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2020-01-17: Sushi rice at room temperature in sushi station. Sushi chef stated cooked rice on sushi station was from,last night. Rice was left at room temperature overnight. Manager discarded rice. See stop sale.b **Admin Complaint** **Corrective Action Taken** 08A-03-5: High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw tuna stored over trays of homemade krab Rangoon in main reach in freezer near walk in cooler. Employee properly separated food. 2. Raw packages of salmon stored over opened bottles of sauces in walk in cooler. Employee properly separated food. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2020-01-17: Raw steak stored over lettuce, and raw salmon stored over cooked imitation crab meat, and sauces in walk in cooler. Manager properly separated food. Admin Complaint** **Admin Complaint** **Corrected On-Site** 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. Sushi rice stored at room temperature in sushi station. Rice is held under time control as per manager. Rice not time marked. Sushi chef stated rice was cooked this afternoon at 1pm. Its been over 4 hours and rice was still being use. Told chef to discarded rice. **Warning** - From follow-up inspection 2020-01-17: Sushi rice (82°F) at room temperature in sushi station. Sushi chef stated cooked rice on sushi station was from last night. Cooked rice was left at room temperature overnight. **Admin Complaint** 52-03-4: Intermediate - - From initial inspection : Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. 1. Menu offers Florida classic special roll, Tokyo roll, Alaska roll,Bonzai roll, Crazy roll, Little Tokyo, Pink lady, and Rock N Roll rolls, . Rolls advertised that they are made with crab salad. There is no crab meat found in establishment during inspection, and manager verified that they do not carry crab meat nor crab salad. He stated salad is made from shredded krab sticks mixed with mayo. 2. Crunch roll, kamikaze roll, terry roll, angry bird roll, birds nest roll, mango tango roll, advertised in diner menu that they are made with spicy crab. Manager stated this spicy crab is made from krab sticks and spicy mayo. **Admin Complaint** - From follow-up inspection 2020-01-17: All menus are still the same offering crab but restaurant doesn't carried crab what they use is imitation crab. Menus does not identify they use imitation crab for advertise crab, and crab salad. **Admin Complaint** 52-05-4: Intermediate - - From initial inspection : Intermediate - Establishment advertised red snapper on the menu/menu board but served another type of fish. Establishment advertise red snapper under their today special menu and dinner menu. Red snapper is advertised in their today special under their triple carpaccio dish and in their dinner menu under the sushi and sashimi A la carte. Manager stated they do not have red snapper what they use instead of the red snapper is tilapia. **Admin Complaint** - From follow-up inspection 2020-01-17: 1. Today's special menus still advertising Red snapper for their triple carpaccio dish. Manager stated they use tilapia instead of red snapper. 2. Dinner menu advertising red snapper under their sushi and sashimi a la crate rolls. Manager stated they use tilapia not red snapper. **Admin Complaint** 52-07-4: Intermediate - - From initial inspection : Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Establishment advertised TNT roll, and diamond roll are made with white tuna. Manager stated they use escolar not white tuna for this rolls. **Admin Complaint** - From follow-up inspection 2020-01-17: Togo menus and dinner menus still advertising white tuna for TNT roll and Diamond roll. Manager stated they do not use white tuna what they use is escolar. **Admin Complaint** 02B-01-4: Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. 1. Menu offers dish containing smoke salmon which it is cold smoke. Menu doesn't not identify this item as raw. 2. Today special menu offers salmon tarts which contains raw salmon, volcano erupt which contains raw salmon, and triple carpaccio which contains raw yellowtail, raw red snapper and raw scollops. Menu does not identify this items as raw. Reviewed correct raw items identification on menus with manager. **Warning** - From follow-up inspection 2020-01-17: Menus were not update. Menus continues offering raw items that are not identify as raw on all menus. ( lunch menu, Togo menu, todays special menu and dinner menu) **Admin Complaint** 53B-09-4: Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Manager provided copies of employee certificates for all employees except for two. **Warning** - From follow-up inspection 2020-01-17: Manager provided copies from original certificates for sushi chefs. **Time Extended**

Brucci's Pizza #3 13500 Beach Blvd Ste 36 Violation date: Jan. 14, 2020 Violation disposition: Warning Issued Violations: Total: 12, High: 2, Intermediate: 4, Basic: 6 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table next to pizza board on cook line. Employee properly stored drink. **Corrected On-Site** **Warning** 13-03-4: Basic - Employee with no hair restraint while engaging in food preparation. Cook with no hair restraint while preparing pizzas. Employee put on a hat. **Corrected On-Site** **Repeat Violation** **Warning** 05-09-4: Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in large pizza flip top cooler. **Warning** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Right side door gasket torn on large pizza flip top cooler on cook line. **Repeat Violation** **Warning** 21-07-4: Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cook line Sanitizer bucket 0ppm. Manager remade solution to 100ppm. **Corrected On-Site** **Warning** 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Container of salt not labeled in prep station near walk in cooler. Manager labeled container. **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. shredded mozzarella (45-46°F); cooked meatballs (45°F); cut tomatoes (46°F); cooked chicken (47°F); dice mozzarella (47°F) in large pizza flip top cooler on cook line. Employee stated most of food items were placed in cooler about an hour ago. Flip top cooler has an ambient temperature of 46.4°F. Manager placed food in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Warning** 41-08-4: High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Window cleaner stored next to cleaned slicer under prep table near walk in cooler. Employee properly stored cleaner. **Corrected On-Site** **Warning** 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. Opened bag of cooked chicken in flip top cooler on cook line not date marked. Employee stated bag was opened sometime yesterday. Employee date marked chicken. **Corrected On-Site** **Warning** 22-05-4: Intermediate - Cutting board(s) stained/soiled. All cutting boards on cook line soiled. **Repeat Violation** **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. Large pizza flip top cooler on cook line has an ambient temperature of 46.4°F. Manager removed all TCS foods from flip top cooler. **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. Homemade lasagna not date marked in walk in cooler. Employee stated lasagna was cooked yesterday afternoon. Manager properly date marked. **Corrected On-Site** **Repeat Violation** **Warning**

China Dragon 9550 Baymeadow Rd #4 Violation date: Jan. 17, 2020 Violation disposition: Administrative complaint recommended Violations: Total: 13, High: 4, Intermediate: 3, Basic: 6 23-25-4: Basic - Build-up of grease/dust/debris on hood filters. Hood filters soiled with grease build up. 14-05-4: Basic - Cardboard used to line food-contact shelves. Plastic liner used on shelves in walk in cooler. **Repeat Violation** 40-06-4: Basic - Employee personal items stored in or above a food preparation area. Employee cell phone on prep tanle next to deep white reach in freezer. Employee removed. **Corrected On-Site** **Repeat Violation** 16-46-4: Basic - Old labels stuck to food containers after cleaning. Old labels on clean containers after cleaning. 08B-13-4: Basic - Stored food not covered in walk-in cooler. Multiple stored food not covered in walk in cooler. Manager properly covered all during inspection. **Corrected On-Site** **Repeat Violation** 14-41-4: Basic - Walk-in cooler gasket torn/in disrepair. Walk in cooler with torn gasket. 41-07-4: High Priority - Container of medicine improperly stored. First aide box with medicine stored over flip top prep table. Manager removed and properly stored. **Corrected On-Site** 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. Employee crack raw shell eggs and then handled clean utensils without washing hands. Reviewed with Manager and manager intervened and reviewed with employee. Employee washed hands properly. **Corrected On-Site** 03D-03-4: High Priority - Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. sauce (125°F - Cooling, as per manager at approximately 1pm. Sauce is at the 2 hour mark and had manager to reheat sauce 165°F. Sauce re-temp at 172F° for reheat and now being place in ice bath to chill.) **Corrective Action Taken** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Raw beef over ready to eat bags of fries in white deep freezer. Manager properly stored. **Corrected On-Site** **Repeat Violation** 22-05-4: Intermediate - Cutting board(s) stained/soiled. Cutting board on cook line stained. 52-03-4: Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Picture menu board advertised crab rangoon but serves imitation crab. Paper menu is correct with krab rangoon. Manager will have this changed due to error in printing on picture menu. **Admin Complaint** 05-08-4: Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer to temp food. Manager stated the one they had just broke and will purchase on.

Ruby Thai Kitchen 1910 Wells Rd Ste Vc-02, Orange Park Violation date: Jan. 16, 2020 Violation disposition: Administrative complaint recommended Violations: Total: 16, High: 2, Intermediate: 2, Basic: 12 23-25-4: Basic - Build-up of grease debris on hood filters in kitchen and front cook line. **Repeat Violation** 51-11-4: Basic - Carbon dioxide/helium tanks not adequately secured. 2 small tanks in outside storage area. Manager secured during inspection. **Corrected On-Site** **Repeat Violation** 36-37-4: Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. All ceiling tiles in outside storage areas. 36-32-5: Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over triple sink, tiles held together with duct tape. 36-34-5: Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease substance. Build up of grease soil on tiles in entire kitchen. 08B-49-4: Basic - Employee personal food not properly identified and segregated from food to be served to the public. In standing reach in cooler in kitchen. Manager removed **Corrected On-Site** 14-42-4: Basic - Hood filter missing from automatic fire suppression/exhaust system. 2 missing filters over cook line in kitchen. 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. Spoon in dry chicken base under prep table in kitchen. Handle in rice bin next to triple sink. Spoon handle removed from product **Corrective Action Taken** 14-52-4: Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Vegetable grater made of wood, not sealed, on shelve next triple sink. 36-02-5: Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors in outside storage area. 14-06-4: Basic - Wood food-contact surface not properly sealed. In walk in cooler in outside storage area, slabs of wood used as shelves. 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Container of sugar and rice next to triple sink. 14-15-4: High Priority - Nonfood-grade containers used for food storage - direct contact with food. Standing Reach in cooler in kitchen, cut carrots stored in to go bag. 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cut cabbage (51°F - Cold Holding); cooked chicken (50°F - Cold Holding) in flip top reach in cooler, manager stated items where left in cooler over night, flip top left open since 10:30, chicken constantly being pulled from cooler and put back in. cooked chicken (76°F - Cold Holding); cut cabbage (55°F - Cold Holding); stored next to standing reach in cooler, manager stated they cook the chicken at 10:30 and use all items before 2:30. Inspector spoke with manager to suggest they hold items on time. **Repeat Violation** **Admin Complaint** 22-05-4: Intermediate - Cutting board(s) stained/soiled on prep table in kitchen. 31A-13-4: Intermediate - Employee used handwash sink as a dump sink at evidenced by food debris in sink.

Salsas Mexican Restaurant 13500 Beach Blvd #46, Jacksonville Beach Violation date: Jan. 14, 2020 Violation disposition: Warning Issued Violations: Total: 16, High: 5, Intermediate: 1, Basic: 10 08B-44-4: Basic - Case/container/bag of food stored on floor in kitchen. Containers of margarine stored on floor on cook line near steam table. Manager properly stored margarine containers. **Corrected On-Site** **Warning** 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored next to food in prep tables in server station in the front counter and back prep table near exit door. Manager discarded drinks. **Corrected On-Site** **Warning** 14-31-4: Basic - Nonfood-grade bags used in direct contact with food. Thank you Togo plastic bags used to warped warm tortillas on cook line. Manager removed tortillas from plastic bag. **Corrected On-Site** **Warning** 29-49-5: Basic - Observed standing water in bottom of reach-in cooler. Standing water in the bottom of toppings flip top cooler on cook line. **Repeat Violation** **Warning** 29-08-4: Basic - Plumbing system in disrepair. Condensation water from AC unit in dining room dripping into dinning room tables located on the right side of the dining room. **Warning** 06-05-4: Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw shrimp thawing in standing water in the prep area near walk in cooler. Cook placed raw shrimp under running cold water. **Corrected On-Site** **Warning** 25-06-4: Basic - Single-service articles not stored inverted or protected from contamination. Togo containers stored facing up in dry food shelf near cook line. Manager inverted containers. **Corrected On-Site** **Warning** 21-10-4: Basic - Soiled dry wiping cloth in use. Soiled dry towels in use by cook on cook line. Manager removed soiled towels from cook line. **Corrected On-Site** **Warning** 29-17-4: Basic - Waste line missing at soda gun holster. Waste line missing at soda gun holster in server station near kitchen door. **Warning** 21-12-4: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels stored on counter in front server station near chips and salsa station. Manager removed towels from station. **Corrected On-Site** **Warning** 12A-12-4: High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook handling raw chicken, steak, and shrimp and then handling ready to eat sliced tomatoes and shredded cheese. Reviewed proper handwash procedures. **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 server cutting orange use for drinks with her bare hands. Reviewed proper procedures with employee and manager. **Warning** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1. cut tomatoes (65°F) stored at room temperature in front server counter next to chips and salsa station. Employee stated tomatoes were taking out of the cooler this morning around 10am. Manage discarded tomatoes. See stop sale. 2. pulled pork (80-86°F) stored at room temperature on cook line. Cook stated he took pork out from cooler an hour ago. He stated he was going to placed cooked pork on ice but forgot to do that. Cook reheated pork to 188°F. 2. queso (53°F) stored at room temperature under oven on cook line. Cook stated queso was taking out of the cooler 30 minutes ago. Cook placed queso back in the walk in cooler. 3. pre cooked French fries (67°F) stored at room temperature next to the fryers. Cook stated fries were taking out of the cooler a few minutes ago for an order and forgot to placed them back in. Manager placed friend in main reach in cooler on cook line. 4. cooked green peppers (46°F) in toppings flip top cooler next to steam table on cook line. Peppers were prepared a couple of days ago. Cook stated peppers have beige in cooler since this morning. Manager placed cooked peppers in walk in freezer. **Corrective Action Taken** **Warning** 12A-09-4: High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook with same gloves handling raw chicken and then handling raw shrimp. Cook did not change gloves nor wash hands in between. Reviewed proper food handling and proper handwash procedures. **Warning** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. cut tomatoes (65°F) stored at room temperature in front server counter next to chips and salsa station. Employee stated tomatoes were taking out of the cooler this morning around 10am. Manage discarded tomatoes. **Warning** 31A-02-4: Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Dish rack stored on top and making handwash sink not accessible in prep station across from walk in freezer. Manager removed rack from prep area. **Corrected On-Site** **Warning**

Whitey's Fish Camp 2030 Hwy 220, Orange Park Violation date: Jan. 14, 2020 Violation disposition: Administrative complaint recommended Violations: Total: 24, High: 7, Intermediate: 5, Basic: 12 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Drinking cup used as scoop in ice bin in outside dining area. Manager replaced cup with scoop. **Corrected On-Site** 36-34-5: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over cook line soiled. 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink over salad prep flip top cooler. One drink next to ovens on lower shelve. Employee removed drinks. **Corrected On-Site** 24-08-4: Basic - Equipment and utensils not properly air-dried - wet nesting over triple prep sink. **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 container of swamp flour laying down touching flour. 29-49-5: Basic - Observed standing water in bottom of reach-in cooler, batter station, on cook line. Reach in cooler at bar area. Employee removed water. **Corrected On-Site** 33-16-4: Basic - Open dumpster lid. Manager closed lid. **Corrected On-Site** 08B-13-4: Basic - Stored food not covered in walk-in cooler. Two pans of raw salmon under condenser unit. Two tea urns not covered in outside dining area. Employee covered. **Corrected On-Site** 36-02-5: Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor around drain in bar area. 14-12-4: Basic - Utensils in poor condition. Cutting board on cook line warped and top portion melted. Several plates in salad prep area above flip top cooler. 36-27-5: Basic - Wall soiled with accumulated grease, food debris, and/or dust. Seafood Walk in cooler 29-11-4: Basic - Water leaking from pipe and/or faucet/handle. Hand wash station facet next to ice machine in kitchen. Facet of food prep triple sink. Facet in mop sink in kitchen. 12A-28-4: High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on pants then proceeded to handle clean baskets. Inspector spoke to employee, employee washed hands and changed gloves. **Corrective Action Taken** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Container of cold slaw, 48°F, in flip top cooler on cook line. Raw chicken, 53°F, raw fish 54°F, 45°F, 48°F, in batter station on cook line. Ranch 51°F, spicy ranch 51°F, blue cheese dressing 52°F, swamp sauce 51°F. All items in flip top cooler in middle of kitchen. Manager stated items were in cooler over night. Sour cream 51°F, diced tomatoes 47°F, and cold slaw 47°F, in flip top cooler in middle of kitchen. **Repeat Violation** **Admin Complaint** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Two pans of raw shrimp in flip top cooler, next to crab boiler pot, over pan of cooked sausage and vegetable mix. Manger moved pans of shrimp. **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. Prepared on site blue cheese dressing date marked 1/4 today's date 1/14. in standing reach in cooler across from server area. 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. Prepared on site blue cheese dressing date marked 1/4 today's date 1/14. in standing reach in cooler across from server area. 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Ranch 51°F, spicy ranch 51°F, blue cheese dressing 52°F, swamp sauce 51°F. All items in flip top cooler in middle of kitchen. Manager stated items were in cooler over night. 41-02-4: High Priority - Toxic substance/chemical stored by or with food. Outside storage, magnasol, stored under several cleaning products. Manager moved magnasol. **Corrected On-Site** 31A-13-4: Intermediate - Employee used handwash sink as a dump sink in outside dining area as evidenced by lemons in sink. Employee removed lemons. **Corrected On-Site** **Repeat Violation** 22-22-4: Intermediate - Encrusted material on can opener blade next to prep sinks in kitchen. 31B-02-4: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to ice machine in kitchen area. **Repeat Violation** 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. Ambient temperature of reach in cooler 51°F, cooler has build up of ice on cooling unit, in middle of kitchen. 22-60-4: Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. . Small dicer and wedge slicer under prep table on secondary cook line in kitchen. **Repeat Violation**

The Loop Pizza Grill 450 Sr 13 Ste# 101 Violation date: Jan. 14, 2020 Violation disposition: Administrative complaint recommended Violations: Total: 12, High: 1, Intermediate: 4, Basic: 7 23-24-4: Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior and handles of multiple equipment including walk in cooler handles and reach in cooler handles. 36-22-4: Basic - Floor area(s) covered with standing water. Excessive standing water on floor by rear of kitchen near mopsink. water being tracked into kitchen. Mopped by manager. **Corrected On-Site** 08B-12-4: Basic - Food stored in holding unit not covered. Portioned ice creams in chest freezer not covered. 08B-38-4: Basic - Food stored on floor. Boxed lettuce on floor by prepline. Moved by manager. Boxed pods on floor in walk in freezer. Moved by manager. **Corrected On-Site** 29-49-5: Basic - Observed standing water in bottom of reach-in cooler. Standing water in coolers in kitchen. Multiple. **Repeat Violation** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Torn gasket to chest freezer. 29-11-4: Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet at mopsink. Per person in charge causing water to stand by adjacent room. 35A-02-5: High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. About 4 tiny flies near frontline Make-Table cooler/reach in cooler. About 2 tiny flies in rear kitchen near cookline. 22-28-4: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Soiled interior of reach in coolers. Prepline and frontline. **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/ About 5 employees with no certified food manager present. Manager arrived later. **Corrected On-Site** **Admin Complaint** 31B-02-4: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at dispenser at Hand Wash Sink prepline. Replaced by manager. **Corrected On-Site** 41-21-4: Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Unlabeld chemical spray bottle : 2 by rear area. Marked by manager.

Tunis 5059 Soutel Dr Violation date: Jan. 16, 2020 Violation disposition: Administrative complaint recommended Violations: Total: 24, High: 5, Intermediate: 6, Basic: 13 32-21-4: Basic - Bathroom door not self-closing. No self closing doors in restroom **Warning** 23-03-4: Basic - Build-up of grease on nonfood-contact surface. Exterior of fryer near flat grill **Warning** 08B-46-4: Basic - Case/container/bag of food stored on floor in dry storage area. Containers of oil stored on floor in dry storage area **Warning** 08B-49-4: Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food item in silver pot stored above food to be served to the public. Manager properly stored food items during inspection **Corrected On-Site** **Warning** 33-19-4: Basic - Garbage on the ground and/or pad around dumpster. Garbage on ground around dumpster **Warning** 14-42-4: Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in hood system above flat grill **Warning** 36-47-5: Basic - Hood soiled with accumulated grease, dust or food debris. Hood filters are soiled with grease **Warning** 33-16-4: Basic - Open dumpster lid. Both dumpster lids are open during inspection **Warning** 06-04-4: Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Cases of Chicken thawing at room temperature in storage area, case of fish thawing in triple sink, manager stored all food items in reach in cooler during inspection **Corrected On-Site** **Warning** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Torn gaskets on triple door cooler **Warning** 23-09-4: Basic - Soiled reach-in cooler gaskets. Reach in cooler gaskets on cooks line are soiled with a black mold like substance **Warning** 36-27-5: Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in dish area are soiled with food debris **Warning** 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Unlabeled container with a white powdery substance stored on bottom shelf of prep table **Warning** 03B-02-4: High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. chicken wings (62-116°F - Hot Holding) chicken wings stored on steam line, employee reheated chicken wings 174° **Corrected On-Site** **Warning** 12A-19-4: High Priority - Employee washed hands with cold water. Establishment currently have no hot water, all employees are washing hands with cold water **Warning** 35A-02-5: High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 3 flies on cooks line, 1 fly near register, 1 fly near drive thru window, 4 flies in storage area, 6 small flies near mop sink. **Warning** 50-17-2: High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2019, Administrative Complaint Requested on previous inspection **Admin Complaint** 08A-05-4: High Priority - Raw animal food stored over ready-to-eat food. Partially cooked oysters stored over mozzarella sticks at white reach in free at end of cooks line, chicken wings stored with bread in triple door reach in cooler, chicken wings stored over beef in triple door cooler. Manager properly stored all food items during inspection **Corrected On-Site** **Warning** 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 **Warning** 22-22-4: Intermediate - Encrusted material on can opener blade. Can opener blade is soiled with food debris **Warning** 27-16-4: Intermediate - Hot water not provided/shut off for establishment. No hot water provided for entire establishment **Warning** 31B-02-4: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand wash sink near triple sink, employee provided paper towels during inspection **Corrected On-Site** **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. Establishment is currently on warning from previous inspection **Warning** 31B-03-4: Intermediate - No soap provided at handwash sink. No soap provided at hand wash sink near triple sink, employee provided soap during inspection **Corrected On-Site** **Warning**

La Nopalera Mexican Restaurant 111 Bartram Oaks Walks, Saint Johns Violation date: Jan. 14, 2020 Violation disposition: Warning Issued Violations: Total: 18, High: 5, Intermediate: 4, Basic: 9 32-02-4: Basic - Bathroom door left open other than during cleaning or maintenance. Men's restroom door left open. 23-06-4: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Soiled interior/base of reach in cooler drawer at : kitchen. 23-04-4: Basic - Build-up of mold-like substance on nonfood-contact surface. Black-like/ mold-like substance build up on wall by door entrance to kitchen. Dining room side. 23-24-4: Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior and handles of multiple equipment including walk in cooler handles and reach in cooler handles. Multiple units. **Repeat Violation** 51-11-4: Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured tank by beer cooler. **Repeat Violation** 36-22-4: Basic - Floor area(s) covered with standing water. Standing water in kitchen by /inside cracked broken tiles and by dish machine area. **Repeat Violation** 36-18-4: Basic - Floor tiles cracked, broken or in disrepair. Multiple cracked broken tiles on floor in kitchen throughout. **Repeat Violation** 29-49-5: Basic - Observed standing water in bottom of reach-in cooler. Standing water in Multiple reach in coolers in kitchen. 29-11-4: Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe at underside of dish machine. Water flowing onto floor. **Repeat Violation** 12A-07-4: High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee handled soiled equipment then changed gloves to engage in food preparation without washing hands. Manager intervened. **Corrective Action Taken** 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 cutting lemons with bare hand contact. Manager intervened. **Corrective Action Taken** 14-15-4: High Priority - Nonfood-grade containers used for food storage - direct contact with food. "Sterilite" style/brand nonfood-grade containers used for food storage : Multiple used for taco, chips . **Repeat Violation** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked foods In walk in cooler at : Cooked beans 45°, 46°, 45°, Cooked pork 45°, 45°, 47°, Cooked chicken 46°, 45°, Salsa 45° , 45° Per person in charge items in walk in cooler since last night. 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked foods In walk in cooler at : Cooked beans 45°, 46°, 45°, Cooked pork 45°, 45°, 47°, Cooked chicken 46°, 45°, Salsa 45° , 45° Raw meat 45° moved to another cooler. 22-28-4: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Soiled interior multiple reach in coolers in kitchen. **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/ 5 employees present engaged in food preparation and no certified food manager present. 31B-02-4: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dispenser at Hand Wash Sink in kitchen 14-76-6: Intermediate - Walk-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. Walk in cooler not holding foods to below 41°.

Tunis 5059 Soutel Dr Violation date: Jan. 17, 2020 Violation disposition: Call Back - Extension given, pending Violations: Total: 17, High: 3, Intermediate: 4, Basic: 10 32-21-4: Basic - - From initial inspection : Basic - Bathroom door not self-closing. No self closing doors in restroom **Warning** - From follow-up inspection 2020-01-17: No change **Time Extended** 23-03-4: Basic - - From initial inspection : Basic - Build-up of grease on nonfood-contact surface. Exterior of fryer near flat grill **Warning** - From follow-up inspection 2020-01-17: No change **Time Extended** 33-19-4: Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Garbage on ground around dumpster **Warning** - From follow-up inspection 2020-01-17: No change **Time Extended** 14-42-4: Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in hood system above flat grill **Warning** - From follow-up inspection 2020-01-17: No change **Time Extended** 36-47-5: Basic - - From initial inspection : Basic - Hood soiled with accumulated grease, dust or food debris. Hood filters are soiled with grease **Warning** - From follow-up inspection 2020-01-17: No change **Time Extended** 33-16-4: Basic - - From initial inspection : Basic - Open dumpster lid. Both dumpster lids are open during inspection **Warning** - From follow-up inspection 2020-01-17: No change **Time Extended** 14-67-4: Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair. Torn gaskets on triple door cooler **Warning** - From follow-up inspection 2020-01-17: No change **Time Extended** 23-09-4: Basic - - From initial inspection : Basic - Soiled reach-in cooler gaskets. Reach in cooler gaskets on cooks line are soiled with a black mold like substance **Warning** - From follow-up inspection 2020-01-17: No change **Time Extended** 36-27-5: Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in dish area are soiled with food debris **Warning** - From follow-up inspection 2020-01-17: 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. Unlabeled container with a white powdery substance stored on bottom shelf of prep table **Warning** - From follow-up inspection 2020-01-17: No change **Time Extended** 12A-19-4: High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. Establishment currently have no hot water, all employees are washing hands with cold water **Warning** - From follow-up inspection 2020-01-17: No change **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. 3 flies on cooks line, 1 fly near register, 1 fly near drive thru window, 4 flies in storage area, 6 small flies near mop sink. **Warning** - From follow-up inspection 2020-01-17: Five flies near mop sink **Time Extended** 50-17-2: High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2019, Administrative Complaint Requested on previous inspection **Admin Complaint** - From follow-up inspection 2020-01-17: 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. Interior of ice machine is soiled with a black mold like substance **Warning** - From follow-up inspection 2020-01-17: No change **Time Extended** 22-22-4: Intermediate - - From initial inspection : Intermediate - Encrusted material on can opener blade. Can opener blade is soiled with food debris **Warning** - From follow-up inspection 2020-01-17: No change **Time Extended** 27-16-4: Intermediate - - From initial inspection : Intermediate - Hot water not provided/shut off for establishment. No hot water provided for entire establishment **Warning** - From follow-up inspection 2020-01-17: No change **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. Establishment is currently on warning from previous inspection **Warning** - From follow-up inspection 2020-01-17: No change **Time Extended**

Southern Charm Foods 3566 St Augustine Rd Violation date: Jan. 16, 2020 Violation disposition: Call Back - Admin. complaint recommended Violations: Total: 3, High: 1, Intermediate: 0, Basic: 2 23-06-4: Basic - - From initial inspection : Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Grease and food build up inside fryer cabinet and on floor under fryers. **Warning** - From follow-up inspection 2020-01-16: Still the same. **Time Extended** 38-07-4: Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing on light fixture above three compartment sink. **Repeat Violation** **Warning** - From follow-up inspection 2020-01-16: Still the same. **Time Extended** 50-17-2: High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2020-01-16: Still the same. **Admin Complaint**

Waffle House #54 4271 Roosevelt Blvd Violation date: Jan. 17, 2020 Violation disposition: Warning Issued Violations: Total: 20, High: 6, Intermediate: 4, Basic: 10 24-06-4: Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean skillets and utensils stored in drawers below cook line. 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water on shelf under counter next to condiments. Drink removed. **Corrected On-Site** 40-06-4: Basic - Employee personal items stored in or above a food preparation area. Employee apron on top of single use wraps under counter on line. Apron removed. **Corrected On-Site** 14-11-4: Basic - Equipment in poor repair. Hand washing sink faucet fixture is rusted out and has rough metal edges. Wood cutting board by cold make line is cracked. 36-73-4: Basic - Floor soiled/has accumulation of debris. Under and around dish area. In walk in freezer. **Repeat Violation** 36-17-4: Basic - Floor tiles missing. By dish area. 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. Scoop for cheese on cold make line. Scoop moved. **Corrected On-Site** 16-48-4: Basic - Old food stuck to clean dishware/utensils. Dishes on shelf over cold line near grill. Dishes removed to be washed. **Corrective Action Taken** **Repeat Violation** 14-67-4: Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler by cook line towards back area. 23-05-4: Basic - Soil residue build-up on nonfood-contact surface. All cabinets below soda dispensers on line. Hood filters above cook line. Shelf below grill. **Repeat Violation** 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. Two cooks on cook line cracked eggs and immediately grabbed clean pans without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken** **Repeat Violation** 12A-04-5: High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Two servers handled dirty dishes and then immediately handled clean dishes without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken** 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham steak and cubed ham 50°F on cook line near grill. Waffle batter stored on counter by waffle maker 51°F. All items moved to cooler to cool quickly. **Corrective Action Taken** 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. Eggs on cook line pulled approximately 30 minutes prior no time marking. Employee marked. **Corrected On-Site** **Repeat Violation** 29-37-4: High Priority - Spray hose at dish sink lower than flood rim of sink. In dish area. **Repeat Violation** 29-34-4: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at faucet at triple sink. 22-20-4: Intermediate - Accumulation of black/pink mold-like substance in the interior of the ice machine. **Repeat Violation** 53B-16-4: Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Both cooks did not cooking temperatures. Inspector instructed cooks on basic temperatures. **Corrective Action Taken** 22-28-4: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. On all reach in coolers on line. **Repeat Violation** 16-54-4: Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Rinse temperature 141°F. Second attempt 170°F. Manager called maintenance to repair.

China Buffet 6001 Argyle Forest Blvd Ste 32 Violation date: Jan. 13, 2020 Violation disposition: Warning Issued Violations: Total: 39, High: 5, Intermediate: 6, Basic: 28 14-01-4: Basic - Bowl or other container with no handle used to dispense food. Scoop on cook line in chicken. Scoop removed. **Corrected On-Site** **Repeat Violation** 23-06-4: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Ice machine filters. 23-03-4: Basic - Build-up of grease on nonfood-contact surface. On outside of all cooking equipment on line. On shelves below all prep tables in kitchen area. Outside of reach in coolers on cook line including handles. Outside of stand up cooler on cookline. 36-37-4: Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic style tiles present in kitchen area. Some tiles with water damage as well. **Repeat Violation** 24-06-4: Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean cutting boards stored in dirty container under prep table in kitchen area. 32-12-5: Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** 08B-49-4: Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee sushi and cheesecake in sushi bar cooler. Items marked. **Corrected On-Site** **Repeat Violation** 24-08-4: Basic - Equipment and utensils not properly air-dried - wet nesting. Blue cups in service station. **Repeat Violation** 14-11-4: Basic - Equipment in poor repair. Outside walls of walk in coolers and walk in freezer. 35B-01-4: Basic - Exterior door has a gap at the threshold that opens to the outside. At both exit doors in kitchen. **Repeat Violation** 36-41-4: Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. All fan covers in walk in coolers and walk in freezer. 36-22-4: Basic - Floor area(s) covered with standing water. In dish area. In walk in cooler. In service station. 36-73-4: Basic - Floor soiled/has accumulation of debris. In walk in coolers. In walk in freezer. Under cook line. Under dry storage shelves. In service area. **Repeat Violation** 36-17-4: Basic - Floor tiles missing. Near dish area. In server area. On cookline. 08B-12-4: Basic - Food stored in holding unit not covered. Multiple items in both walk in coolers. **Repeat Violation** 08B-38-4: Basic - Food stored on floor. Soy sauce in walk in cooler. Oil on cook line. 36-24-5: Basic - Hole in or other damage to wall. Underneath dish area. 14-70-4: Basic - Ice buildup in walk-in freezer. 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. Sugar scoop for bulk sugar. **Repeat Violation** 14-31-4: Basic - Nonfood-grade bags used in direct contact with food. Multiple items in sushi freezer. 25-33-4: Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Wood boxes for crabs stored in walk in cooler. 36-02-5: Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In dish area. 36-26-4: Basic - Wall soiled with accumulated black debris in dishwashing area. Under entire dish area. 36-27-5: Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment. **Repeat Violation** 16-60-1: Basic - Warewashing machine not automatically dispensing the sanitizer. Sanitizer strength 0ppm. Bucket of sanitizer is empty. No other buckets present for sanitizer. Inspector instructed manager that dish machine can only be used to wash and rinse items. 21-12-4: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths in service area. Cloths removed. **Corrected On-Site** 14-06-4: Basic - Wood food-contact surface not properly sealed. Multiple pallets in walk in cooler and freezer used for food storage. **Repeat Violation** 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Bulk flour container not labeled. Flour labeled. **Corrected On-Site** **Repeat Violation** 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. Hibachi cook cracked eggs then immediately grabbed clean plates. Manager coached employee on proper hand washing procedures. **Corrective Action Taken** 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 in sushi bar, krab and cream cheese 52°F. Items placed about 2 hours prior. Items moved to freezer to cool quickly. In stand up cooler in kitchen near cook line, chicken wings stored overnight 48°F. Chicken wings discarded. **Corrective Action Taken** 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. Items on both hot and cold buffets. Items placed out approximately 3 hours prior. Manager marked items. **Corrected On-Site** **Repeat Violation** 01B-02-4: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. In stand up cooler in kitchen near cook line, chicken wings stored overnight 48°F. Chicken wings discarded. **Repeat Violation** 41-27-4: High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket in service area 200+. Manager remade solution 100ppm. **Corrected On-Site** 22-24-4: Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Both drink dispensers in service area. 22-02-4: Intermediate - Accumulation of food debris/grease on food-contact surface. On shelves in dry storage area. **Repeat Violation** 22-22-4: Intermediate - Encrusted material on can opener blade. Can opener on prep table in kitchen. 27-16-4: Intermediate - Hot water not provided/shut off at employee handwash sink. Hand washing sink in sushi bar area. Manager states hot water is not working properly and is getting fixed. **Corrective Action Taken** 22-28-4: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Inside coolers on cook line. 31B-02-4: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink in sushi bar. Towels provided. **Corrected On-Site** **Repeat Violation**

Munchies 4555 Saint Johns Ave Ste 3 Violation date: Jan. 16, 2020 Violation disposition: Emergency order recommended Violations: Total: 25, High: 10, Intermediate: 2, Basic: 13 23-25-4: Basic - Build-up of grease/dust/debris on hood filters. On filters above cooking equipment. 36-37-4: Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic style tiles present in kitchen area. 21-05-4: Basic - Cloth used as a food-contact surface. Under microwave on prep table near cook line. Cloth removed. **Corrected On-Site** 12B-07-4: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee tea on prep table in kitchen near ice machine. Drink removed. **Corrected On-Site** 36-22-4: Basic - Floor area(s) covered with standing water. By dish area. 36-73-4: Basic - Floor soiled/has accumulation of debris. Under cooking equipment in kitchen. Under dish area. 14-69-4: Basic - Ice buildup in reach-in freezer. Stand up white freezer across from ice machine. 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 bulk flour. Scoop removed. **Corrected On-Site** 23-05-4: Basic - Soil residue build-up on nonfood-contact surface. Outside of reach in freezer (white) across from ice machine. Shelves in walk in cooler. 33-31-5: Basic - Unnecessary items/unused equipment on the premises. Multiple items in back of establishment. 36-26-4: Basic - Wall soiled with accumulated black debris in dishwashing area. In dish area. 21-12-4: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths in kitchen area. Cloths removed. **Corrected On-Site** 02D-01-5: Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line of oil and water. 03B-02-4: High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken stored in steam table in kitchen area 122°F. Chicken placed approximately 60 minutes prior. Chicken placed in oven to reheat. **Corrective Action Taken** 35A-02-5: High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed one live fly in kitchen area. 03A-02-4: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On hot buffet bar, coleslaw 51°F. Coleslaw placed out approximately 30 minutes prior. Coleslaw moved to walk in cooler to cool quickly. **Corrective Action Taken** 08A-20-4: High Priority - Raw animal foods not properly separated from each other in holding unit. Raw ground beef stored over raw bacon (pork) in reach in cooler by cook line. Items moved and stored properly. **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. Prepped rehydrated hash browns stored in reach in cooler across from cook line dated 1/5. Manager discarded product. 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. Prepped rehydrated hash browns stored in reach in cooler across from cook line dated 1/5. Manager discarded product. 35A-05-4: High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach in kitchen near cook line. Roach killed and discarded. **Corrective Action Taken** 35A-04-4: High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 7 rodent droppings by hot water heater in back of kitchen and 8 rodent droppings under air handler in kitchen near dish area. 41-08-4: High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Below cook line chemicals stored with clean fryer baskets. Baskets moved. **Corrected On-Site** 29-34-4: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on faucet where black hose is connected near dish. Missing on both outside faucets near back door. 22-02-4: Intermediate - Accumulation of food debris/grease on food-contact surface. Fryer baskets on low shelf by grill. 16-35-4: Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.