Each week, we intend to bring you a list of 5 restaurants with the largest number of health inspection violations. Here is this week’s lineup of top offenders, whose violations included possible cross-contamination and the presence of rodents and insects – gross.
Ew…Gross
Hardee’s – 498 Busch Dr
Inspection date: 09/06/2016
Inspection disposition: Warning Issued
Total: 21; High: 3, Intermediate: 6, Basic: 12
High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Washed hands for 8 seconds after taking some trash and coming back to the prep line, explained to her, she washed again **Corrected On-Site** **Warning**
High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee charging money, then scooping fries, explained to her, she washed hands **Corrected On-Site** **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 52° ham, hamburgers, chicken in upright cooler by cook line, employee wrote a discard time, 1 pm **Warning**
Casa Marina Hotel & Restaurant – 691 N 1 St, Jacksonville Beach
Inspection date: 09/07/2016
Inspection disposition: Emergency order recommended
Total: 18; High: 9, Intermediate: 3, Basic: 6
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cheese 45°, cheese 45° in cooler in upstairs bar area, milk 49° in cooler in downstairs bar area, individual cream cheese packs 73°, butter individual 71° on customer buffet by lobby. Butters and cream cheeses voluntarily discarded by employee. Recommended using time control and provided forms via email. **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes 120-133° in downstairs buffet area, recommended time control **Warning**
High Priority – Presence of insects, rodents, or other pests. Approx 20 live ants crawling around ice tea canisters in server area outside main kitchen. **Warning**
High Priority – Rodent activity present as evidenced by rodent droppings found. Approx 14 fresh droppings in left corner of back storage area in downstairs kitchen, approx 2-3 fresh droppings right side of back storage area, approx 1 dry dropping right of employee bathroom by traps in main kitchen area. **Warning**
High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Plates of scones, breads in lobby area for continental breakfast completely uncovered **Warning**
High Priority – Small flying insects in bar area. Numerous flies in downstairs bar area, numerous flies by trash cans back of kitchen **Warning**
High Priority – Stop Sale issued due to adulteration of food product. Bulk Sugar has multiple pieces of debris **Warning**
High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Milk in downstairs bar area 49° **Warning**
High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Needed at back mop sink **Warning**
Jerome Brown BBQ – 1551 Edgewood Ave
Inspection date: 09/07/2016
Inspection disposition: Administrative complaint recommended
Total: 18; High: 5, Intermediate: 4, Basic: 9
High Priority – High – Operating with an expired Division of Hotels and Restaurants license. On 6/1/16 **Admin Complaint**
High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing with soap and bleach in same compartment at double sink **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 48-52° coleslaw, potato salad, raw chicken in upright cooler, relocated to other cooler **Corrective Action Taken** **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 122-130° chicken in warmer box, employee reheated it **Corrective Action Taken** **Warning**
High Priority – Raw animal food stored over or with ready-to-eat food in reach-in freezer – not all products commercially packaged. Raw shrimp-open bag on shelf above fries **Warning**
Holley’s Bar B Que – 3604 Moncrief Rd
Inspection date: 09/06/2016
Inspection disposition: Warning Issued
Total: 16; High: 5, Intermediate: 3, Basic: 8
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. Pushing fries with fingers into bag, explained to her and she will pushed with tongs **Corrected On-Site** **Warning**
High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. Two in kitchen **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 88° Mac and cheese and baked beans on table, explained time as public health control, gave procedure to fill up, employee wrote time on paper **Corrective Action Taken** **Warning**
High Priority – Raw animal food stored over or with ready-to-eat food in reach-in freezer – not all products commercially packaged. Raw hamburgers-open box on top of cooked snow crab box, box freezer, employee rearranged it **Corrected On-Site** **Warning**
High Priority – Toxic substance/chemical improperly stored. Bleach by clean lids, by rear door, employee too lids to triple sink to wash and will put them on shelf **Corrected On-Site** **Warning**
Casa Maria Authentic Mexican Restaurant – 2429 S 3 St, Jacksonville Beach
Inspection date: 09/07/2016
Inspection disposition: Warning Issued
Total: 14; High: 4, Intermediate: 7, Basic: 3
High Priority – Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chile rellenos 68° cooked around 10:00 am according to manager, had manager move to freezer to rapidly cool **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cooler across from cook line- sour cream 43°, tomatoes 47°, pico de gallo 51°, lettuce 47°, raw beef 50°, fries 50°, tomatoes 47°. In drawers under cook line – chicken 73°, beef 70°, shrimp 68°, chicken 47°, chicken 47°, beef 47°. Instructed employees to add ice to items and move to walk in cooler. AC recommended on PFOC conducted 09/07. In glass cooler- salsa 47°, salsa 47°, milk 55° **Admin Complaint**
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. Homemade Queso 55° in walk in cooler **Warning**
High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. In drawers under cook line – chicken 73°, beef 70°, shrimp 68°. Stop sale issued with PFOC conducted on 09/07. In glass cooler – milk 55°. In walk in cooler – Homemade Queso 55° in walk in cooler **Warning**
Someone needs to go by Hooters at JAX landing . We ate there Friday night and disgusting , gross , nasty are all to good of words to use . The cheese sauce for the fries tasted like a dirty dish rag .
If you think eating at that hooters is bad you should see it from the service man’s perspective. It is one of the nastiest places in town…..disgusting. I work on restaurants for a living trust me it’s gross