Each week going forward, we intend to bring you a list of 5 restaurants with the largest number of health inspection violations. This week’s worst offenders had violations that included among other things flying insects, roaches, moldy ice machines, and plenty of food not held at the correct temperature.
Ewww
El Tacotorro (9827 Beach Blvd.)
Total Violations: 16 High: 4 Intermediate: 5 Basic: 7
High Priority – Raw animal food stored over ready-to-eat food. Container of raw eggs sitting on top of wrapped heads of lettuce, raw sausage over top of heads of lettuce in glass reach in cooler side of kitchen. Manager corrected during inspection **Corrected On-Site** **Warning**
High Priority – Raw animal foods not properly separated from each other in holding unit. Opened box of raw chicken sitting over top of container of raw beef in reach in cooler side kitchen **Warning**
High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. 4 onions in cardboard box in back room have growth **Warning**
High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On mop sink by back door **Warning**
Seafood Express and More (12961 Main st. #105)
Total Violations: 16 High: 7 Intermediate: 5 Basic: 4
High Priority – Nonfood-grade containers used for food storage _ direct contact with food. Container for flour, blanket on label **Repeat Violation** **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 50° raw fish on double pan in prep unit, 48° stew in reach in cooler by stove, brought from walk in cooler a 1 hr ago, employee iced down, 55° ranch made here, and express sauce/dairy overnight in front counter cooler, mgr discarded them, 48° sour cream in black cooler at front counter, mgr placed them back to walk in cooler **Corrective Action Taken** **Warning**
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. Coleslaw made at 10:30 am, it is 2:40pm and it is 55°, in front counter cooler, employee placed them in freezer to cool rapidly, I placed my probe thermometer in cooler and read 55° **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 on shelf above fries, raw eggs on top of chowder in reach in cooler by stove, mgr placed shrimp and eggs on bottom **Corrected On-Site** **Warning**
High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Express sauce/dairy, ranch made here **Warning**
High Priority – Toxic substance/chemical stored by or with single-service items. Windex by to go containers, front counter **Warning**
High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm, employee made new solution, 100 ppm **Corrected On-Site** **Warning**
Whiskey Jax – Avocado Fries
Whiskey Jax Kitchen and Cocktails (10915 Baymeadows Road)
Violations: Total: 17, High: 7, Intermediate: 6, Basic: 4
High Priority – Dented/rusted cans present. See stop sale. Two cans of pineapple juice on shelf across from walk in cooler, dented on top of can **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. beef 48° shrimp 46° fish 50° Brie cheese 50° corned beef 49° salmon 45° steak 49° comminuted beef 50° in 6 drawer reach in cooler under char grill on cook line, Crab dip 44° yogurt 45° sour cream 44° butter 45° creme fraiche 45° liquid eggs 46° tomatoes 44° pico de gallo 45° sauerkraut 45° greens 45° brisket jus 45° cheese sauce 44° beans 47° cabbage 45° in walk in cooler **Repeat Violation** **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. Corn salsa in walk in cooler, date marked 1/18/16 **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. Corn salsa in walk in cooler, date marked 1/18/16 **Warning**
High Priority – Small flying insects in bar area. Observed two live flies in bar area **Warning**
High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. beef 48° shrimp 46° fish 50° Brie cheese 50° corned beef 49° salmon 45° steak 49° comminuted beef 50° in 6 drawer reach in cooler under char grill on cook line, Crab dip 44° yogurt 45° sour cream 44° butter 45° creme fraiche 45° liquid eggs 46° tomatoes 44° pico de gallo 45° sauerkraut 45° greens 45° brisket jus 45° cheese sauce 44° beans 47° cabbage 45° in walk in cooler **Warning**
High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On non-chemical side of splitter at mop sink outside **Warning**
Las Tapatias (9974 Old Baymeadows Rd., Suite 3)
Violations: Total: 17, High: 5, Intermediate: 5, Basic: 7
High Priority – Employee washed hands with no soap. Cook washed hands in three compartment sink no soap dispenser near sink **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa 46-48° pork 47° sausage 50° shell eggs 51° cheese 50° chicken 49° in walk in cooler, salsa dated marked 1/24/16, cook stated food has not been out of walk in cooler, walk in cooler fans blowing 35° **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 124° in pot on cook line, cook stated leaves soup on stove and reheats soup in microwave when needed, cook reheated soup to 187° **Corrected On-Site** **Warning**
High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef in 2 glass door reach in cooler and in 2 door make table, cook moved chicken to bottom shelf **Corrected On-Site** **Repeat Violation** **Warning**
High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Salsa 46-48° pork 47° sausage 50° shell eggs 51° cheese 50° chicken 49° in walk in cooler **Warning**
Caesar Salad @ Hamburger Mary’s
Hamburger Mary’s (3333-1 Beach Blvd.)
Violations: Total: 22, High: 2, Intermediate: 8, Basic: 12
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. 0 ppm. Facility has three compartment sink. **Repeat Violation** **Warning**
High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. Bar, too numerous to count. Following day per C Tucker. **Warning**