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 roundup of top violators, whose issues included employees not washing their hands and food stored at unsafe temperatures.
Indochine San Marco (1974 San Marco Blvd)
Inspection date: 5/27/2016
Total: 21 (High: 1, Intermediate: 7, Basic: 13)
High Priority – Toxic substance/chemical stored by or with food. Purple solution on counter with food, employee moved chemical **Corrected On-Site** **Warning**
Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. A month ago **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. **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. 2 cooks and two preps **Warning**
Intermediate – No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **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. Couldn’t find it, gave a blank copy to filled up **Warning**
Intermediate – Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Mgr wrote it **Warning**
Intermediate – Spray bottle containing toxic substance not labeled. Purple solution, employee wrote name on **Corrected On-Site** **Repeat Violation** **Warning**
Waffle House #477 (580 Busch Dr)
Inspection date: 5/25/2016
Total: 20 (High: 8, Intermediate: 4, Basic: 8)
High Priority – Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Employee came in from outside and put gloves on without washing hands. Manager had employee remove gloves and wash hands prior to engaging in food prep **Corrective Action Taken** **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork chops 48°, steak 47° in bottom drawer of unit on cooks line. Drawer very difficult to close. Maintenance person in site to look at drawer **Repeat Violation** **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. Whole shell eggs on cooks line marked for 10:00 but were placed in use at 9:00am. Manager placed correct time on product **Corrected On-Site** **Repeat Violation** **Warning**
High Priority – Raw animal food stored over ready-to-eat food in reach-in cooler. Whole shell eggs stored over prepared waffle batter in stand up cooler in back kitchen. Manager moved waffle batter to other side of unit **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 hamburgers stored over raw bacon in reach in cooler. Manager placed hamburger meat under bacon **Corrected On-Site** **Warning**
High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale. Several cracked eggs in containers with whole shell eggs in stand up coolers in back kitchen area. Manager discarded cracked eggs **Corrective Action Taken** **Warning**
High Priority – Thermotape failed to turn black 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. Inspector and ,maintenance persons heat strips failed to turn color when testing machine. Maintenance person on site, working on unit, replacing heating element due to breaker tripping **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority – Toxic substance/chemical stored by or with single-service items. Spray bottle with sanitizer in them stored with straws and single serve silverware. Manager moved spray bottle **Corrected On-Site** **Warning**
Tomo Japanese Restaurant (1253 Penman Rd, Jacksonville Beach)
Inspection date: 5/24/2016
Total: 20 (High: 3, Intermediate: 8, Basic: 9)
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter 72° on cook line, Cream cheese 55° in sushi bar, recommended time control. crab stick 47°, crab salad 45° in reach in cooler middle sushi bar **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 is not marked **Warning**
High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outdoor hose bibb **Warning**
Tacolu (1712 Beach Blvd, Jacksonville Beach)
Inspection date: 5/24/2016
Total: 17 (High: 8, Intermediate: 4, Basic: 5)
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. Chlorine dish machine 0 ppm, corrected to 200 ppm during inspection **Corrected On-Site** **Warning**
High Priority – Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Cook at cook line placed on gloves to prep food without first washing hands, corrected employee and he washed his hands. **Corrected On-Site** **Warning**
High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spatula in soiled water 93° **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 45°, pico 47°, tomatoes 51°, cabbage 50° **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. Partially steak 46° at 2:32 pm cooling in one door cooler next to hot box, steak was chopped at 10-10:30 am according manager, manager moved to freezer **Corrective Action Taken** **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried shrimp 117°, butter 109° manager added more water to steam table **Corrective Action Taken** **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. Milk opened 5/17 in cooler in bar **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. Milk opened 5/17 in cooler in bar **Warning**
La Nopalera Mexican Restaurant (8206 Philips Hwy Ste 29)
Inspection date: 5/25/2016
Total: 17 (High: 4, Intermediate: 11, Basic: 2)
High Priority – Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cheese sauce 49-50 12:47 burrito salsa 58 12:47 enchilada sauce 60 12:47 in walk in cooler, manager stated food was prepared last night **Repeat Violation** **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. cheese sauce 49-50 12:47 burrito salsa 58 12:47 enchilada sauce 60 12:47 manager stated food was prepared last night **Repeat Violation** **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. salsa 48 sour cream 51 in wait station, cook stated sour cream is put in wait station at 11am and discarded at 2pm, discussed Time as a Public Health Control with manager and provided form, manager stated salsa was put in wait station at 11am, salsa recently re-iced. Sour cream 45 in top portion of 2 door make table on cook line, discussed covering and keeping product on ice during peak times **Warning**
High Priority – Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken, shrimp and beef over cut onions and peppers in 4 drawer reach in cooler under flat top grill on cook line, manager had cooks move vegetables to the other side of reach in cooler **Corrected On-Site** **Warning**
You should visit Jerry’s sports bar on Atlantic Boulevard. My family and I were there yesterday and after an hour long wait for our food a LIVE ROACH crawled out of my food. The wait staff hardly responded and when they did neither an apology or an offer to remove the food promptly were offered. Categorically the worst experience of my life. Thankfully my child or husband had eaten any of their food. I had already consumed a french fry. This is disgusting and they should be monitored closely.