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Metro Diner

9802 Baymeadows Dr    

Inspection Date: 12/28/2017             

Inspection Disposition: Call back-admin. complaint recommended

Violations: Total: 3, High: 1, Intermediate: 0, Basic: 2

Basic - - From initial inspection : Basic - Employee personal items stored with or above food, food prep area, clean equipment and utensils, or single-service items. Employee back pack hanging directly above cooling au jus in back prep area, employee jacket stored on soda boxes, on shelf above dry storage items, removed by employee during inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2017-12-18: Employee jacket next to paper towels, above metal bins. **Time Extended** - From follow-up inspection 2017-12-20: Employee items stored on shelves back of kitchen next to single service forks, sweatshirts and aprons hanging above clean metal bins. **Time Extended** - From follow-up inspection 2017-12-28: Employee back packs hanging on shelf back of kitchen by walk in cooler, shelf is used to store clean equipment. **Time Extended**

Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat sanitizer 100 ppm sitting on shelf underneath prep area. **Warning** - From follow-up inspection 2017-12-18: Quat sanitizer heavily soiled 0 ppm **Time Extended** - From follow-up inspection 2017-12-20: Quat bucket 100 ppm, manufacturer recommends 200 ppm. **Time Extended** - From follow-up inspection 2017-12-28: Sanitizer buckets 100 ppm left bucket is heavily soiled. **Time Extended**

High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - multiple containers of sausage gravy, multiple containers of pot pie mix (44-46°F - Cold Holding) recommended moving whole produce to front of cooler or turning down unit a few degrees. In cooler next to hand wash sink - pot roast gravy, pot roast chopped, garlic butter, seafood mix (48-51°F - Cold Holding) pot roast, ham (47°F - Cold Holding). In cooler next to stove - Boursin cheese (52°F - Cold Holding) recommended not placing item in a double container. half and half, egg whites (44°F - Cold Holding). In cooler across from grill - multiple containers of sliced cheese, shredded cheese, roast beef (50-57°F - Cold Holding). pasta salad, chicken salad, cream cheese, strawberry butter (45-50°F - Cold Holding)cheese sliced (44°F - Cold Holding). In reach in cooler end of line - peeled cooked egg (60°F - Cold Holding); feta, goat cheese (55°F - Cold Holding) recommended keeping items below chill line. In cooler next to fryer - chicken bone in, chicken tenders (44-45°F - Cold Holding) **Repeat Violation** **Warning** - From follow-up inspection 2017-12-18: In walk in cooler - butter 43°, strawberry butter 43°, batter 43°, ham 43°, meat 43°, chicken salad 43°. In cooler next to hand wash sink- cubed sausage 47°, cut tomatoes 47°, meat loaf 50°, au jus 47°, cut beef 47°. In cooler next to stove - cooked peppers, chicken, cooked onions 43° other items cooling according to chef. In cooler across from grill- 5 containers of sliced cheese 56-60°, pasta salad 43-47°, strawberry butter 43-50°, meat portioned 51°, tabbouleh 47°. Inside cooler - Chicken salad 43°, pasta salad 43°, sliced cheese 44-46°, cut fruit 43°. In cooler end of line- blue cheese 47°, goat cheese 47°, homemade dressing 43°, salmon 43°, lettuce 43°. In cooler next to fryer- fish 41°, chicken 43°, steak 43°, chicken 43° **Admin Complaint** - From follow-up inspection 2017-12-20: In cooler next to hand wash sink- pot roast 34°, au jus 30°, Boursin 40°. In cooler between stoves - cheese shredded 47°, cheese shredded 47°, chicken 51°, half and half 47°, egg whites 51°. In cooler across from grill- on prep- sliced cheese 61°, sliced cheese 58°, tabbouleh 50°, chicken salad 43-57°, pasta salad 45-46°, coleslaw 47°. Underneath cooler - corner beef 41°, pasta salad 41°. In cooler end of line - blue cheese, goat cheese 55°, turkey 45° recommended keeping items low in prep or keeping below cooler. Cheese 43°, cheese 43°, meat 43° **Admin Complaint** - From follow-up inspection 2017-12-28: In cooler between stoves - egg white 45°, cooked onion 40°, cooked potato 42°, grilled mushroom 42°, cheese 45°, cheese 32° . In cooler across from cook line - sliced cheese 60°, sliced cheese 62°, sliced cheese 60°, pasta salad 56°, coleslaw 51°, strawberry butter 45°. Underneath cooler - turkey 45°, roast beef 46°, strawberry butter 45°. In cooler end of cook line - cheese sliced 43°, dressing homemade 43°, cold cuts 43°, yogurt 43°. Pie 38°, lettuce 42°, lunch meat 43° **Admin Complaint**

2 of 22

Davinci's Pizza

469 Atlantic Blvd #2, Atlantic Beach         

Inspection Date: 12/28/2017          

Inspection Disposition: Warning Issued

Violations: Total: 5, High: 1, Intermediate: 2, Basic: 2

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Evidence of water damage and bulging tiles above pizza oven **Warning**

Basic - Pizza peel stored on top of soiled oven between uses. Multiple peels, manager removed **Corrected On-Site** **Warning**

High Priority - Rodent activity present as evidenced by rodent droppings found. While typing inspection a hard pellet fell from the ceiling and landed on bar top, manager cleaned it up **Warning**

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 2 employee training card are not expired, talked to manager about retraining employee **Warning**

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Courtyard By Marriott

9815 Lantern Street       

Inspection Date: 12/27/2017          

Inspection Disposition: Warning Issued

Violations: Total: 5, High: 2, Intermediate: 1, Basic: 2

Basic - Hood soiled with accumulated grease, dust or food debris. Hold above fryers has a buildup of grease. **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler by door. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 51° 52° 51° 51° butter ambient temperature 50° cheese ambient temperature 63° in reach in cooler by door. Cooler has torn gaskets causing a potential issue with keeping temperature. Operator took out all items that are cooling and placed in walk in freezer to cool rapidly. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sausage 51° 52° 51° 51° butter ambient temperature 50° cheese ambient temperature 63° in reach in cooler by door. Cooler has torn gaskets causing a potential issue with keeping temperature. Operator took out all items that are cooling and placed in walk in freezer to cool rapidly. **Warning**

Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Sausage 51° 52° 51° 51° butter ambient temperature 50° cheese ambient temperature 63° in reach in cooler by door. Cooler has torn gaskets causing a potential issue with keeping temperature. Operator took out all items that are cooling and placed in walk in freezer to cool rapidly. **Warning**

4 of 22

Casa Maria Authentic Mexican Restaurant

2429 S 3 St, Jacksonville Beach   

Inspection Date: 12/27/2017 

Inspection Disposition: Call back-extension given, pending

Violations: Total: 5, High: 2, Intermediate: 0, Basic: 3

Basic - - From initial inspection : Basic - Floor tiles cracked, broken or in disrepair. Walk in freezer missing and cracked **Warning** - From follow-up inspection 2017-12-19: No change **Time Extended** - From follow-up inspection 2017-12-22: No change **Time Extended** - From follow-up inspection 2017-12-27: No change **Time Extended**

Basic - - From initial inspection : Basic - Observed standing water in bottom of reach-in cooler. Make table on line **Warning** - From follow-up inspection 2017-12-19: No change **Time Extended** - From follow-up inspection 2017-12-22: No change **Time Extended** - From follow-up inspection 2017-12-27: No change **Time Extended**

Basic - - From initial inspection : Basic - Reach in cooler gasket torn/in disrepair. Make table on line **Warning** - From follow-up inspection 2017-12-19: No change **Time Extended** - From follow-up inspection 2017-12-22: No change **Time Extended** - From follow-up inspection 2017-12-27: No change **Time Extended**

High Priority - - From initial inspection : High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Carnitas pork 48°, manager stated it was made last night. In walk in cooler under pan. Manager discarded **Warning** - From follow-up inspection 2017-12-19: Clear cooler by chips: Chicken stock 44° dated 11/18 employee stated they have not had the item out. Stop sale issued. Walk in cooler: shredded chicken 41°-45° dated 12/18, manager stated it was place in freezer. Talked to him about keeping lids off, don't stack, and taking temps to make sure it is cooling at a good rate. **Admin Complaint** - From follow-up inspection 2017-12-22: Beans (2) dated 12/21 cooling from over night 60°, stop sale issued. Chicken in red sauce dated 12/21 cooling over night 51°, stop sale issued **Admin Complaint** - From follow-up inspection 2017-12-27: Red sauce dated 12/26 at 52°, employees all stated they did not have it out this morning. **Time Extended**

High Priority - - From initial inspection : 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. Carnitas pork 48°, manager stated it was made last night. In walk in cooler under pan. Manager discarded, stop sale issued **Warning** - From follow-up inspection 2017-12-19: Clear cooler by chips: Chicken stock 44° dated 11/18 employee stated they have not had the item out. Stop sale issued. Walk in cooler: shredded chicken 41°-45° dated 12/18, manager stated it was place in freezer. Talked to him about keeping lids off, don't stack, and taking temps to make sure it is cooling at a good rate. **Admin Complaint** - From follow-up inspection 2017-12-22: Beans (2) dated 12/21 cooling from over night 60°, stop sale issued. Chicken in red sauce dated 12/21 cooling over night 51°, stop sale issued **Admin Complaint** - From follow-up inspection 2017-12-27: Red sauce 52° dated 12/26, employees stated they didn't have it out this morning. **Time Extended**

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6 of 22

Casa Maria Authentic Mexican Restaurant

2429 S 3 St, Jacksonville Beach   

Inspection Date: 12/28/2017 

Inspection Disposition: Call back-admin. complaint recommended

Violations: Total: 5, High: 2, Intermediate: 0, Basic: 3

Basic - - From initial inspection : Basic - Floor tiles cracked, broken or in disrepair. Walk in freezer missing and cracked **Warning** - From follow-up inspection 2017-12-19: No change **Time Extended** - From follow-up inspection 2017-12-22: No change **Time Extended** - From follow-up inspection No change **Time Extended** - From follow-up inspection 2017-12-28: No change **Time Extended**

Basic - - From initial inspection : Basic - Observed standing water in bottom of reach-in cooler. Make table on line **Warning** - From follow-up inspection 2017-12-19: No change **Time Extended** - From follow-up inspection 2017-12-22: No change **Time Extended** - From follow-up inspection 2017-12-27: No change **Time Extended** - From follow-up inspection 2017-12-28: No change **Time Extended**

Basic - - From initial inspection : Basic - Reach in cooler gasket torn/in disrepair. Make table on line **Warning** - From follow-up inspection 2017-12-19: No change **Time Extended** - From follow-up inspection 2017-12-22: No change **Time Extended** - From follow-up inspection 2017-12-27: No change **Time Extended** - From follow-up inspection 2017-12-28: No change **Time Extended**

High Priority - - From initial inspection : High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Carnitas pork 48°, manager stated it was made last night. In walk in cooler under pan. Manager discarded **Warning** - From follow-up inspection 2017-12-19: Clear cooler by chips: Chicken stock 44° dated 11/18 employee stated they have not had the item out. Stop sale issued. Walk in cooler: shredded chicken 41°-45° dated 12/18, manager stated it was place in freezer. Talked to him about keeping lids off, don't stack, and taking temps to make sure it is cooling at a good rate. **Admin Complaint** - From follow-up inspection 2017-12-22: Beans (2) dated 12/21 cooling from over night 60°, stop sale issued. Chicken in red sauce dated 12/21 cooling over night 51°, stop sale issued **Admin Complaint** - From follow-up inspection 2017-12-27: Red sauce dated 12/26 at 52°, employees all stated they did not have it out this morning. **Time Extended** - From follow-up inspection 2017-12-28: Beans in walk in cooler 50°-52° Dated 12/27 Cooling over night, condensation on lid. **Admin Complaint**

High Priority - - From initial inspection : 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. Carnitas pork 48°, manager stated it was made last night. In walk in cooler under pan. Manager discarded, stop sale issued **Warning** - From follow-up inspection 2017-12-19: Clear cooler by chips: Chicken stock 44° dated 11/18 employee stated they have not had the item out. Stop sale issued. Walk in cooler: shredded chicken 41°-45° dated 12/18, manager stated it was place in freezer. Talked to him about keeping lids off, don't stack, and taking temps to make sure it is cooling at a good rate. **Admin Complaint** - From follow-up inspection 2017-12-22: Beans (2) dated 12/21 cooling from over night 60°, stop sale issued. Chicken in red sauce dated 12/21 cooling over night 51°, stop sale issued **Admin Complaint** - From follow-up inspection 2017-12-27: Red sauce 52° dated 12/26, employees stated they didn't have it out this morning. **Time Extended** - From follow-up inspection 2017-12-28: Beans in walk in cooler 50°-52° Dated 12/27 Cooling over night, condensation on lid. **Admin Complaint**

7 of 22

Newks Eatery

11112 San Jose Blvd       

Inspection Date: 12/28/2017          

Inspection Disposition: Warning Issued

Violations: Total: 7, High: 2, Intermediate: 0, Basic: 5

Basic - Cardboard used to line food-contact shelves. Cardboard from drink box lining interior shelf of cooler at front counter. **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board back of kitchen has heavy black marks, cutting board front of kitchen right of oven on cooler has deep cut marks. **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Numerous containers on clean storage shelf stacked wet. **Warning**

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Missing location address, manager has labels. **Repeat Violation** **Warning**

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons at front counter facing different directions. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reach in cooler prep area middle of kitchen- turkey sliced, cheese sliced, turkey sliced (42-51°F - Cold Holding). Recommended keeping items below chill line and not stacking high. In reach in cooler right of oven - turkey, tomatoes (60°F - Cold Holding)tomatoes cut, pepperoni, ham, feta (60°F - Cold Holding). Manager stated top of cooler was not turned on. All items in both reach in coolers were moved to walk in freezer to rapidly cool. In prep cooler top front of kitchen- black eye peas (45-43°F - Cold Holding) manager stirred and item was 43° by end of inspection. By end of inspection most items 42° however in cooler left side next to oven ham 49°, ham 47°, feta 51°, pepperoni 49° **Corrective Action Taken** **Repeat Violation** **Warning**

High Priority - Ready to eat food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Container of Ahi tuna covered under CA sitting over top of container of cabbage, moved by manager during inspection. **Corrected On-Site** **Warning**

8 of 22

Goal Post Sandwich Shop

3984 Herschel St              

Inspection Date: 12/26/2017   

Inspection Disposition: Warning Issued

Violations: Total: 8, High: 2, Intermediate: 2, Basic: 4

Basic - Carbon dioxide/helium tanks not adequately secured. By doorway to back kitchen. **Repeat Violation** **Warning**

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. In potato salad in reach in cooler at back of kitchen. Operator moved. **Corrected On-Site** **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink next to three compartment sink. Per operator, the ice machine was recently serviced and the sign was on the ice machine. Suggested possible alternative area for the sign in the future. **Warning**

Basic - Self-closing device on bathroom door disconnected/broken. Self closers on both bathrooms disconnected. Operator connected. **Corrected On-Site** **Warning**

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands, dried hands on cloth towel in the back of kitchen. **Warning**

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. When arriving to establishment, employee in make line preparing sandwiches and handling ready to eat sandwiches. Establishment has no AOP. Discussed AOP with operator. Gloves were used the remainder of the inspection. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Evidence of ice being dumped in hand wash sink at front line by three compartment sink. Employee rinsing out cloth in hand wash sink. Discussed hand wash sink use with operator. **Warning**

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. Operator said the certificates were moved another location recently. No certificates available at time of inspection. **Warning**

9 of 22

Paddy's Brick Oven Pizza

9850 San Jose Blvd #1    

Inspection Date: 12/27/2017     

Inspection Disposition: Warning Issued

Violations: Total: 11, High: 6, Intermediate: 3, Basic: 2

Basic - Lime scale build-up inside ice machine. Build up of debris and lime like substance inside of ice machine back of kitchen area.

Basic - Reach-in cooler gasket torn/in disrepair. Reach in coolers back of kitchen have soiled, ripping gaskets. **Repeat Violation**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0 ppm chlorine, triple sink set up 200 ppm during inspection. **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cheese shredded (53°F - Cold Holding) sitting on top of prep area, manager moved product below chill line. Cut Romaine Lettuce (49-50° - Cold Holding) manager added ice to product during inspection. Lettuce came down to 43° by end of inspection. **Corrective Action Taken**

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. For pizzas by oven, manager marked pizzas during inspection. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. pizza sauce (129-140°F - Hot Holding) manager reheated to 165° during inspection. **Corrected On-Site**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Lasagne in cooler marked 12/16 **Repeat Violation**

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. Lasagne in cooler marked 12/16

Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water needed at triple sink back prep area. **Repeat Violation**

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Thawed egg plant marked 12/7, not remarked once thawed. Employee marked during inspection. **Corrected On-Site**

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Establishment probe thermometer reading 22° in ice water, corrected to 32° by manager during inspection.

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11 of 22

Courtyard By Marriott

1617 N 1 St, Jacksonville Beach  

Inspection Date: 12/27/2017          

Inspection Disposition: Warning Issued

Violations: Total: 11, High: 3, Intermediate: 6, Basic: 2

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bottled drink and container with noodles and meat sauce in walk in cooler, talked to manager about moving to bottom shelf away from foods being served to guess

Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs hanging off stove door, manager removed **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler cart: kraut 50°, horseradish sauce 51°, quinoa 49°, sausage 49°, bacon 47°, ziti 49° (manager stated they are constantly pulling cart out to get into walk in cooler). Reach in cooler by stove: turkey 44°, tomatoes 45° (in cooler overnight filled up high, manager discarded top portions that were out of temperature) stop sale issued. Counter next to stove: butter 70°, out all morning, talked to manager about placing on time. Stop sale issued.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gravy 124°, asked manager to reheat back to 165 to hot hold in cabinet

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature. Reach in cooler by stove: turkey 44°, tomatoes 45° (in cooler overnight filled up high, manager discarded top portions that were out of temperature) stop sale issued. Counter next to stove: butter 70°, out all morning, talked to manager about placing on time. Stop sale issued.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pan in sink at omelet bar, manager removed **Corrected On-Site**

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Inside bar, employee stated it doesn't work and that they fill the tray then use to dish machine in back kitchen.

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager present during inspection.

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/hr/food-lodging/managercertification.html. 5 employee working no certified food manager

Intermediate - Soda gun soiled. Both blue soda guns in inside bar

Intermediate - Spray bottle containing toxic substance not labeled. Bottle on rack at omelet station, manager removed to be labeled **Corrective Action Taken**

12 of 22

Jerry Sport's Grill

13170 Atlantic Blvd #22 

Inspection Date: 12/28/2017    

Inspection Disposition: Warning Issued

Violations: Total: 15, High: 4, Intermediate: 4, Basic: 7

Basic - Bowl or other container with no handle used to dispense food. Bowls with no handles in multiple areas, walk in cooler queso, flour by mop sink. Manager removed all bowls **Corrected On-Site** **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board, manager removed **Corrected On-Site** **Warning**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Two drink cups no lids by fryer and back kitchen, manager removed **Corrected On-Site** **Warning**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Multiple drinks throughout kitchen by clean plates, and prep tables. Manager removed all drinks **Corrected On-Site** **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Back kitchen area by triple sink, employee stated he was using it to keep marinara stirrer clean. Manager removed **Corrected On-Site** **Warning**

Basic - Waste line missing at soda gun holster. At bar by trash can **Warning**

Basic - Wet mop not stored in a manner to allow the mop to dry. Mops left in empty buckets, manger hung to dry **Corrected On-Site** **Warning**

High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Walk in cooler : Chili in white bucket 49°, 47° made yesterday Collard greens in white bucket 47° made yesterday stated by manager, stop sale issue, manager discarded. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa 50° in reach in cooler by steam wells, manager stated it has been in that cooler all day. Stop sale issued, move other salsa from cooler to walk in cooler to cool from 47° just placed in cooler. **Warning**

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. Walk in cooler : Chili in white bucket 49°, 47° made yesterday Collard greens in white bucket 47° made yesterday stated by manager, stop sale issue, manager discarded. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Salsa 50° in reach in cooler by steam wells, manager stated it has been in that cooler all day. Stop sale issued, move other salsa from cooler to walk in cooler to cool from 47° just placed in cooler. **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Steak cooked to order not identify as being undercooked, consumer advisory is in small lettering on the back of menu not in a conspicuous spot. Printed advisory and posted on board for customers to view **Corrected On-Site** **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Batter next to fryer uses time ranges, manager lost paper work, printed during inspection and filled out **Corrected On-Site** **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Walk in cooler : Chili in white bucket 49°, 47° made yesterday Collard greens in white bucket 47° made yesterday stated by manager, stop sale issue, manager discarded. Condensation on lid, also talked to manager about using smaller containers or placing in freezer first hour or two. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler and reach in coolers not dated. Manager dated chicken salad, pesto, horsey cream etc. **Corrected On-Site** **Warning**

13 of 22

Fly's Tie Irish Pub

 177 Sailfish Dr E, Atlantic Beach 

Inspection Date: 12/27/2017    

Inspection Disposition: Warning Issued

Violations: Total: 15, High: 2, Intermediate: 4, Basic: 9

Basic - Carbon dioxide/helium tanks not adequately secured. One tank outback, employee was unable to fit into chain with others **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Multiple foods in containers in boxes on floor, also bag of baking soda on kitchen floor **Warning**

Basic - Covered waste receptacle not provided in women's bathroom. **Warning**

Basic - Employee personal items stored in or above a food preparation area. Scarf on bin with sugar and salt shaker **Warning**

Basic - Floor tiles cracked, broken or in disrepair. Near dish machine and waterheater **Warning**

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. Bin of panko under middle kitchen island **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Woman's restroom **Warning**

Basic - Open dumpster lid. Employee closed **Corrected On-Site** **Warning**

Basic - Soda gun holster with accumulated slime/debris. Bar gun holster by mini fridge **Warning**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Cilantro cream made in house dated 12/1 and diced tomatoes dated 12/2 from walk in cooler. Stop sale issued. Turkey dated 12/17 in make table reach in cooler. Stop sale issued **Warning**

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. Cilantro cream made in house dated 12/1 and diced tomatoes dated 12/2 from walk in cooler. Stop sale issued. Turkey dated 12/17 in make table reach in cooler. Stop sale issued **Warning**

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. Heavy cream at bar **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Sink a bar is clogged up by "food/mold like material", asked employee to clean **Warning**

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Repeat Violation** **Admin Complaint**

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. Only one certificate for establishment **Warning**

 

14 of 22

Fuji 3

11362 San Jose Blvd Ste 8            

Inspection Date: 12/29/2017           

Inspection Disposition: Warning Issued

Violations: Total: 16, High: 7, Intermediate: 3, Basic: 6

Basic - Case/container/bag of food stored on floor in kitchen. Container of soy sauce stored on floor underneath cook line, bowl of cucumbers stored on floor center of kitchen. **Repeat Violation** **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees at cook line not wearing hair restraints while preparing food. Employee in sushi bar prepping without hat or hair restraint. **Warning**

Basic - Floor soiled/has accumulation of debris. Floor under cook line soiled with water and debris **Warning**

Basic - Paper towel used as liner for food container. Paper towels lining hot container center of kitchen. **Warning**

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed numerous soiled cloths throughout not stored in buckets between uses. **Warning**

Basic - Working containers of food removed from original container not identified by common name. Sushi fish not labeled **Warning**

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 food service employee touching cream cheese sticks with bare hands in kitchen area. Manager corrected employee during inspection and employee placed gloves on. **Warning**

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Numerous utensils on cook line stored in soiled water 100° **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On cook line - raw shrimp (53°F - Cold Holding) recommended using time control. In right cooler across from cook line- shrimp (53°F - Cold Holding) In left cooler across from cook line - salmon, shrimp (47°F - Cold Holding) In glass cooler in server area - tofu, krabstick (44-45°F - Cold Holding) In sushi bar - krabstick (47°F - Cold Holding) recommended using time control. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sitting out on cook line - egg roll (108°F - Hot Holding) recommended using time control if food will sit out during busy periods. fried shrimp (108°F - Hot Holding) in sushi bar recommended using time control. Sushi rice 82° in sushi bar provided time control forms **Warning**

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Whole shell eggs stored with cracked eggs in flat along cook line, discarded by manager during inspection. **Warning**

High Priority - Toxic substance/chemical stored by or with food. Large container of powdered chemical cleaner stored directly next to sauce and raw onions on food storage shelf back of kitchen by door, chemical moved to floor by manager during inspection. **Corrected On-Site** **Warning**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink with hose Bibb, vacuum breaker on faucet is broken. **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bowl, utensils in sink in sushi bar area, in kitchen area. **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu in plastic holder at sushi bar white mountain roll needs to be marked. **Warning**

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. Manager can only show training for kitchen employees. **Warning**

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16 of 22

Krystal's Jax020

9840 San Jose Blvd          

Inspection Date: 12/27/2017       

Inspection Disposition: Warning Issued

Violations: Total: 16, High: 6, Intermediate: 4, Basic: 6

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents excessively soiled back of kitchen, vent above fryers soiled. **Warning**

Basic - Employee eating in a food preparation or other restricted area. Employee drank coffee in middle of prep area in between getting orders ready. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Ambient thermometers needed in prep cooler next to reach in freezer, in cooler left of fryers. **Warning**

Basic - Observed standing water in bottom of reach-in cooler. In reach in cooler across from fryers. **Warning**

Basic - Plumbing system in disrepair. Pipe under triple sink right side is leaking onto floor. **Warning**

Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth bucket stored on prep area next to buns, gravy, gloves moved by manager during inspection. **Warning**

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw hamburgers then stuck hand in rehydrated onions on cook line to retrieve scoop. **Warning**

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in heavily soiled water on cook line 93°. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from fryers - box of corn pups (46°F - Cold Holding); chicken (45°F - Cold Holding). On cook line -liquid eggs (100°F - Cold Holding) recommended using time control. **Warning**

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. Numerous hot items kept on time control in unit right of prep cooler - sausage, chicken, corn pups marked during inspection by employees. **Corrected On-Site** **Warning**

High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. On cook line- whole shell eggs (73°F - Cold Holding) **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee touched raw hamburger then touched a container of rehydrated onions in liquid without changing gloves and washing hands. **Warning**

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Ice bins front counter have slight mold build up in upper corners. **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided forms and discussed with manager. **Warning**

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/hr/food-lodging/managercertification.html. 4 food service employees present no CFM onsite **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager cannot locate certificates. **Warning**

17 of 22

Krystal's Jax020

9840 San Jose Blvd          

Inspection Date: 12/29/2017       

Inspection Disposition: Call back-admin. complaint recommended

Violations: Total: 8, High: 3, Intermediate: 3, Basic: 2

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents excessively soiled back of kitchen, vent above fryers soiled. **Warning** - From follow-up inspection 2017-12-29: Vent by fries, above reach in freezer soiled. **Time Extended**

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Ambient thermometers needed in prep cooler next to reach in freezer, in cooler left of fryers. **Warning** - From follow-up inspection 2017-12-29: Thermometer needed in cooler left of fryers. **Time Extended**

High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw hamburgers then stuck hand in rehydrated onions on cook line to retrieve scoop. **Warning** - From follow-up inspection 2017-12-29: Employee cracked raw egg, then grabbed to go container and pulled out ready to eat bacon shelf, stopped employee before she grabbed bacon. Explained to employee hands must be washed and gloves changed prior to working with raw food. **Time Extended**

High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in heavily soiled water on cook line 93°. **Warning** - From follow-up inspection 2017-12-29: Utensils stored in heavily soiled water on cook line 85° **Time Extended**

High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from fryers - box of corn pups (46°F - Cold Holding); chicken (45°F - Cold Holding). On cook line -liquid eggs (100°F - Cold Holding) recommended using time control. **Warning** - From follow-up inspection 2017-12-29: Did not observe any liquid eggs sitting on cook line. Large box of corn pups 44-45°, large box of chicken 44-45° **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided forms and discussed with manager. **Warning** - From follow-up inspection 2017-12-29: Manager onsite has no knowledge of big 5 or health policy, cannot locate form. **Time Extended**

Intermediate - - From initial inspection : 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/hr/food-lodging/managercertification.html. 4 food service employees present no CFM onsite **Warning** - From follow-up inspection 2017-12-29: No CFM onsite, 5 employees present **Time Extended**

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager cannot locate certificates. **Warning** - From follow-up inspection 2017-12-29: Manager cannot locate any training certificates. **Time Extended**

18 of 22

Kim's Korean Bbq

9825 San Jose Blvd #1    

Inspection Date: 12/29/2017   

Inspection Disposition: Warning Issued

Violations: Total: 18, High: 6, Intermediate: 3, Basic: 9

Basic - Bowl or other container with no handle used to dispense food. Cup used as scooper in bulk rice side of kitchen. Placed in container by manager during inspection. **Corrected On-Site** **Warning**

Basic - Case/container/bag of food stored on floor in kitchen. Containers of soy sauce, cooking oil on floor back of kitchen by office, moved off floor by manager during inspection. **Corrected On-Site** **Warning**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not stored upside down, manager turned bucket upside down during inspection. **Corrected On-Site** **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. Wooden cutting board used to chop chicken on during inspection by chef has deep grooves, chef voluntarily discarded cutting board and began using plastic during inspection. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table top across from cook line, removed by manager and placed on bottom shelf during inspection. **Corrected On-Site** **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Chef cooking without any hair restraint. **Warning**

Basic - In-use tongs stored on equipment door handle between uses. Numerous tongs stored on oven door handle on cook line. **Warning**

Basic - Utensils in poor condition. Observed several burned wooden utensils stored along cook line. **Warning**

Basic - Water leaking from sink. Water leaking from triple sink left side. **Warning**

High Priority - Container of medicine improperly stored. Containers of vitamins stored over top of clean plates side of kitchen. **Warning**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee at cook line finished using frying pan, then rinsed frying pan and stored pan underneath prep table after drying with paper towel. **Warning**

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In use rice scooper stored in water 65° middle of kitchen, removed during inspection. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cooler across from stove - meat (45-47°F - Cold Holding) garlic and oil 53° **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Containers of raw beef, raw pork stored over containers of washed scallions, over cabbage. Box of whole shell eggs stored over top of bean paste. **Warning**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Needed on hose bib outside of kitchen. **Warning**

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. At least 2 food preparation employees onsite during inspection, manager cannot show proof of employee training for any employees. **Warning**

Intermediate - No soap provided at handwash sink. Needed at hand sink left of triple sink in kitchen. **Warning**

Intermediate - Probe thermometer not within the intended measuring range of use. Manager only has meat thermometer measuring temperatures over 100°, does not have probe thermometer onsite to measure the temperature of cold foods. **Warning**

19 of 22

Carrabba's Italian Grill #6026

8137 Point Meadows Way           

Inspection Date: 12/28/2017             

Inspection Disposition: Warning Issued

Violations: Total: 18, High: 5, Intermediate: 6, Basic: 7

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on storage rack. Placed back in dish area **Corrective Action Taken** **Warning**

Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs on cookline , at Grill station. Tongs relocated. **Corrective Action Taken** **Repeat Violation** **Warning**

Basic - Interior of microwave soiled with encrusted food debris. Interior top of microwave by pizza oven. Cleaned by employee **Corrected On-Site** **Warning**

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Convection oven on back cookline **Warning**

Basic - Plumbing system in disrepair. Cold water faucet at handsink in dish-machine area turned off at the wall as can't be turned off due to broken faucet. **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. Pizza make table cooler, salad station cooler, grill section coolers **Warning**

Basic - Soiled reach-in cooler gaskets. Pizza make table cooler, salad station cooler, Grill station coolers and behind bar **Warning**

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. Server handling bread to be placed into automatic slicer, handled with bare hands initially, before grabbing deli paper to place into machine. **Warning**

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. Creamers in server area, on ice with no time mark. Time mark added. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. In house made marinara at fry station at 112-127°. Sauce had been reheated and placed in warmer, but warmer not switched on. Employee reheated. **Corrective Action Taken** **Warning**

High Priority - Thermometer failed to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Inspectors dish machine thermometer showed a maximum temperature of 156° was only being reached. Checked twice, both times reading 156°. **Warning**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow in wrong position. Relocate to after the splitter on the non chemical side, before hose is attached. **Warning**

Intermediate - Accumulation of encrusted food debris on/around mixer head. Large mixer opposite walk in cooler soiled **Warning**

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Mussels on front cookline with bag, but tag already removed **Warning**

Intermediate - Ice chute on drink machine soiled/build up of mold-like substance/slime. Build up on chute in server area of restaurant **Warning**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Pizza make table cooler **Warning**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Assistant kitchen Manager only has a corporate manger certificate, which is not approved as proof of food manager certification. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In server area. Paper towel added **Corrected On-Site** **Warning**

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21 of 22

Fuji Sushi

10920 Baymeadows Rd #30        

Inspection Date: 12/27/2017   

Inspection Disposition: Warning Issued

Violations: Total: 23, High: 4, Intermediate: 6, Basic: 13

Basic - Bowl or other container with no handle used to dispense food. Plastic cups in multiple sauce buckets in walk in cooler **Warning**

Basic - Build-up of grease/dust/debris on hood filters. Heavy grease build up on cookline filters **Warning**

Basic - Buildup of food debris/soil residue on equipment door handles. Underside of walk in cooler and freezer **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured. By handsink in server area **Warning**

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean knives stored in dirty container. Manager cleaned **Corrected On-Site** **Warning**

Basic - Dead roaches on premises. One dea behind chest freezer at sushi bar. Cleaned up by employee. **Warning**

Basic - Food stored on floor. Two bags of rice by water heater in back kitchen area and case of chicken in walk in freezer **Repeat Violation** **Warning**

Basic - In-use tongs stored on equipment door handle between uses. On oven door handle on cookline **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops for rice in water at 77° **Repeat Violation** **Warning**

Basic - Interior of microwave soiled with encrusted food debris. On cookline, interior heavily soiled **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. Upright cooler on cookline **Warning**

Basic - Stored food not covered in walk-in freezer. Multiple food items in walk in freezer **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth sitting on prep table in rear kitchen area **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm at machine. Inspector educated operator on how to prime machine. 100ppm **Corrected On-Site** **Warning**

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. Sushi rice held under TPHC, with generic sign listing start and finish times. Sign states sushi rice starts at 11:30am. Cook indicated cooked at 1pm as business is slow. Added a corrected start time. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Reach in cooler on cookline has containers of raw beef, chicken and shrimp stored over ready to eat vegetables. **Warning**

High Priority - Raw animal foods not properly separated from each other in holding unit. Wrapped Shrimp and chicken stored in same container in walk in. Moved to separate containers **Corrected On-Site** **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Handsink in server area, blocked by shelf and trash can **Repeat Violation** **Warning**

Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. In server area **Warning**

Intermediate - No soap provided at handwash sink. Handsink on cookline. Manager filled up soap dispenser. No soap at server handsink **Warning**

Intermediate - Records/documents for required employee training do not contain all of the required information. No date of training or expiration on photocopies **Warning**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.one employee expired **Warning**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies only **Warning**

22 of 22

Mikado Japanese Steakhouse

10460 Avenues Walk Blvd            

Inspection Date: 12/28/2017          

Inspection Disposition: Warning Issued

Total: 27, High: 5, Intermediate: 5, Basic: 17

Basic - Bowl or other container with no handle used to dispense food. Bowl in sodium container. Removed by manager **Corrected On-Site** **Warning**

Basic - Buildup of food debris/soil residue on equipment door handles. Underside of multiple cooler door handles throughout kitchen **Warning**

Basic - Case/container/bag of food stored on floor in kitchen. Oil container on cookline and cases of seafood in walk in freezer. Owner moved **Corrected On-Site** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to cutting boards across from walk in cooler. Manager moved **Corrected On-Site** **Warning**

Basic - Employee personal items stored in or above a food preparation area. Sweater stored on top of coffee filter box. Purses stored over single service items. Manager relocated items **Corrective Action Taken** **Warning**

Basic - Equipment or utensils not designed or constructed in a durable manner. Non food grade mixer used as a mixer **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board. Green cutting board in kitchen **Warning**

Basic - Interior of microwave soiled with encrusted food debris. Microwave on cookline **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In beer cooler behind bar, which is also used to store cream. Manager added thermometer to unit **Corrected On-Site** **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Cookline handsink, sink in server area and manager indicated female employees use restroom in restaurant, that lacks a hand washing sign. Inspector provided paper signs. **Warning**

Basic - Nonfood-grade bags used in direct contact with food. Mulitiple bags of Chicken wings in walk in freezer stored in carry out bags **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Container of whole cooked ducks on cookline **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler at far end of sushi bar starting to tear **Repeat Violation** **Warning**

Basic - Single-service articles improperly stored. Box of cups on floor in sushi bar. Relocated by manager **Corrected On-Site** **Warning**

Basic - Soil residue build-up on nonfood-contact surface. Under and on cookline equipment with grease build up on. **Repeat Violation** **Warning**

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. In caddy on bar counter. Manger moved straws to behind counter and placed stirrers in both sides of bar caddy **Corrected On-Site** **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cookline **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All items in walk in cooler temped at 46-47°. rice,shrimp (47°F - Cold Holding); raw shrimp (47°F - Cold Holding); raw chicken (47°F - Cold Holding); raw beef (46°F - Cold Holding); chicken (46°F - Cold Holding) Manager opened up reach in freezer door to help bring temperature down of products, until fixed. **Warning**

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 incorrect time marking. Establishment has generic sign with time schedule for sushi rice. New batch of rice cooked, but employee did not add a time marking for that batch of rice. New time added **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Plastic wrapped raw beef stored over soy sauce bottles in 3 floored reach in cooler on cookline. Owner moved **Corrective Action Taken** **Repeat Violation** **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef stored over shrimp in upright 3 for reach in cooler. Owner relocated shrimp **Corrected On-Site** **Warning**

High Priority - Toxic substance/chemical improperly stored. Chemicals stored on shelf above bin of cornstarch in dry storage area. Manager moved chemicals. **Corrected On-Site** **Warning**

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. Heavy cream in beer cooler behind bar opened 2-3 days ago. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse of spatula in cookline handsink. Bowl of sanitizer rags sitting in large handsink in server area. **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. Handsink by dish machine area. Turned off at wall. Manager turned back on. **Corrected On-Site** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink at far end of sushi bar. Paper towel added. **Corrected On-Site** **Warning**

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 expired in August 2017 **Warning**

Description

For restaurant inspections conducted the week of December 25, 2017 by safety and sanitation inspectors with the state's Division of Hotels and Restaurants. The following restaurants, mobile food vendors and hot dog carts required a follow-up inspection after receiving one of the following four dispositions in a recent inspection: warning issued, callback - administrative complaint recommended, administrative complaint recommended or emergency closure ordered. The Florida Department of Business & Professional Regulation describes an inspection report as "a 'snapshot' of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment." The restaurants are listed in order of least violations to most. Restaurants that received an emergency closure order appear at the end of the list. (Restaurants may appear more than once.)