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.
La Nopalera Mexican Restaurant
4530 St Johns Ave, #3
Inspection date: 07/27/2016
Inspection disposition: Warning Issued
Total: 28 (High: 5, Intermediate: 7, Basic: 16)
High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. 2 flies. Killed by mgr **Corrected On-Site** **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp at 54 d.f. In make table drawers. Mgr states less than 4 hrs. Product iced. **Corrective Action Taken** **Warning**
High Priority – Raw animal food stored over ready-to-eat food.raw fish over cooked chicken in reach in freezer at cookline. Not all packaged. Also raw chicken over rte spinach in walk in cooler. Moved by mgr. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority – Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.beef in cook line drawers @ 55 d.f. Employee states Less than 4 hr. As they were just prepped. Iced. **Corrective Action Taken** **Warning**
High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Kitchen **Warning**
Sushi Palace
626 Marsh Landing Pkwy, Jacksonville Beach
Inspection date: 07/26/2016
Inspection disposition: Administrative complaint recommended
Total: 19 (High: 6, Intermediate: 3, Basic: 10)
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 25 ppm, 109° **Warning**
High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For tilapia, tilapia only labeled as “”aquacultured”” on invoice **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. dumpling 44°, scallop 44°, in sushi bar Crab stick 49° **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 125°, soup 125°, soup 126° **Warning**
High Priority – Raw animal food stored over ready-to-eat food. Raw whole shell eggs over cut vegetables in prep, removed by manager during inspection **Corrected On-Site** **Warning**
High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cooler. Container of beef over container of shrimp across from grill **Warning**
Players Cafe
262 Solana Rd, Ponte Vedra Beach
Inspection date: 07/29/2016
Inspection disposition: Warning Issued
Total: 19 (High: 5, Intermediate: 3, Basic: 11)
High Priority – Medicine stored in refrigerator/cooler with food. Burn gel/cream in kitchen reach in cooler . Moved by manger. **Corrected On-Site**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn beef hash, chili, ham 50-52°f/ reach in cooler entrance in kitchen . Items voluntarily discarded . Stop sale issued . **Corrective Action Taken** **Repeat Violation**
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. Tray of eggs not time marked at cookline . Marked by manager. Removed at 7:30 am from cooler per Person In Charge . **Corrected On-Site**
High Priority – Raw animal food stored over or with ready-to-eat food in reach-in freezer – not all products commercially packaged. Raw pork over ready to eat foods : muffins in kitchen reach in cooler . Moved by manger. **Corrected On-Site** **Repeat Violation**
High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Corn beef hash, chili, ham 50-52°f/ reach in cooler entrance in kitchen . **Repeat Violation**
Pei Wei Fresh Kitchen #0229
4849 Town Center Pkwy
Inspection date: 07/28/2016
Inspection disposition: Warning Issued
Total: 17 (High: 5, Intermediate: 6, Basic: 6)
High Priority – Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Observed manager on cook line putting on gloves without washing hands first. **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna sushi roll 54° sushi crab roll 57° shrimp 58°raw tuna 53°Cut tomatoes 45°Voluntarily Discarded by person in charge. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority – Raw animal food stored over ready-to-eat food. Container of raw tuna stored over crab wonton mix inside reach in cooler. Person in charge placed raw tuna below crab wonton mixture. **Corrected On-Site** **Warning**
High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw bag of chicken stored over bags of raw tuna. Person in charge placed chicken below raw tuna. **Corrected On-Site** **Warning**
High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Tuna sushi roll 54° sushi crab roll 57° shrimp 58°raw tuna 53°. **Repeat Violation** **Warning**
Chans Chinese
35 11 St N, Jacksonville Beach
Inspection date: 07/27/2016
Inspection disposition: Warning Issued
Total: 16 (High: 3, Intermediate: 3, Basic: 10)
High Priority – Employee washed hands with no soap. Employee cutting raw chicken rinsed hands only, corrected employee and he washed his hands **Corrected On-Site** **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walk in cooler- gravy 47°, fried chicken 46°, shrimp 44°, pork 45°, noodles 45° manager turned down temperature of cooler during inspection **Corrective Action Taken** **Warning**
High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee worked at cook line then came back to prep table, placed on soiled gloves and began chopping chicken. Corrected employee and he placed on new gloves. **Corrected On-Site** **Warning**