Food safety and cleanliness are critical to a positive dining experience. There’s nothing worse than having a nice meal out then waking up half way through the night with an upset stomach due to food poisoning. When we dine out we make sure to take avoid restaurants with particularly egregious violations. Here’s this week’s restaurants with the largest number of violations as well as the details on high priority violations each one was cited for.
#5 Burger Fi
Location: St John’s Town Center
Total Violations: Total: 15, 5 high priority
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 47° cut tomatoes in prep unit, employee placed lid on them, 46° blue cheese, chili, sauerkraut in walk in cooler, employee iced them down, 46° half-half on prep unit, front counter cooler, mgr iced it down **Corrective Action Taken** **Repeat Violation** **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. Blanched fries, employee wrote time on **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 130-133° sauerkraut, chili, cheese sauce, in steamer, water in steamer at 135°, food placed at 11am, employee discarded all **Corrective Action Taken** **Warning**
High Priority – Raw animal food stored over ready-to-eat food. Cheese under raw hamburger container, drawer cooler, employee rearranged **Corrected On-Site** **Warning**
#4 Hook Fish and Chicken
Location: 10400 Atlantic Blvd.
Total Violations: 16, High: 1
High Priority – Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings 61°. Per cook, they are kept out until sold. Suggested and gave Time as a Public Health Control paperwork.
#3 Big Easy Cajun
Location: inside Regency Mall
Big Easy Cajun had 2 separate visits from the health inspector.
Total Violations: 24(1st visit) 12(2nd visit), High: 6(1st visit) 2(2nd visit)
1st visit 11/12
High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. At least five in front counter service area. At least 10 in back of kitchen near wet mop. At least 10 in rear of kitchen near bulk soda dispensers. Establishment has receipts from service from Terminex dated 11/6/15. AT CALLBACK 11/12/15: At least 20 live, small flying insects still present throughout.
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. Cooked macaroni and cooked noodles 48-50° in walk in cooler. Per manager, food was cooked or prepped last night and put into walk in cooler. AT CALLBACK 11/12/15: Stop sale issued for cold holding as foods have been in cooler since yesterday.
High Priority – Potentially hazardous (time/temperature control for safety) food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Cut cabbage in walk in cooler prepped last night. AT CALLBACK 11/12/15: Stop sale issued for cut cabbage at 50°.
High Priority – Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken 47° in walk in cooler. Per manager was taken out of freezer at 9am. Had manager put back in freezer. AT CALLBACK 11/12/15: Raw chicken at 50°. Employee discarded.
High Priority – Rodent rub marks present along walls/ceilings. On rear wall attached to walk in cooler/ walk in freezer. Between walk in and bulk soda dispensers. Rub marks and hair present near ceiling/ top of wall. AT CALLBACK 11/12/15: Still present.
High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. In walk in cooler: cooked noodles, cut cabbage and cooked macaroni. AT CALLBACK 11/12/15: Stop sale issued for walk in cooler: Cooked chicken, cooked green beans, cooked carrots, raw chicken, bbq sauce, cut cabbage.
2nd visit 11/13
High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. At least five in front counter service area. At least 10 in back of kitchen near wet mop. At least 10 in rear of kitchen near bulk soda dispensers. Establishment has receipts from service from Terminex dated 11/6/15. AT CALLBACK 11/12/15: At least 20 live, small flying insects still present throughout. AT CALLBACK 11/13/15: At least 10 present, establishment has put up fly tape to resolve.
High Priority – Rodent rub marks present along walls/ceilings. On rear wall attached to walk in cooler/ walk in freezer. Between walk in and bulk soda dispensers. Rub marks and hair present near ceiling/ top of wall. AT CALLBACK 11/12/15: Still present. AT CALLBACK 11/13/15: Still present.
#2 Suite Café and Grill
Location: 11757 Beach Blvd.
Violations: Total: 29, High: 8
High Priority – Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 15 seconds or equivalent time/temperature combination as specified in cooking chart. Gyro cooker not turned on while gyro is on stand. Gyro temperature 80° **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hummus 50° cut tomatoes 50° potato salad 50° Tzatzike 48° cut tomatoes 50° cut lettuce 52° **Repeat Violation** **Warning**
High Priority – Raw animal food stored over cooked food. Raw container of chicken stored over open bag of french fries in reach cooler on cook line. Bags of raw chicken stored over case of pizza crust shells inside white chest freezer in rear storage room. **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 chicken kabobs stored over raw beef kabobs in reach cooler on cook line. **Repeat Violation** **Warning**
High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Rice in oven temperature 58° Hummus 50° cut tomatoes 50° potato salad 50° Tzatzike 48° **Repeat Violation** **Warning**
High Priority – Toxic substance/chemical stored by or with food. Cement glue stored on shelf with plates. Person in charge removed glue from shelf. **Repeat Violation** **Warning**
High Priority – Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Spin and span cleaning solution stored on table at front counter area with coffee cups. **Warning**
High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside hose bibb faucet. **Warning**
#1 Orange Buffet
Location: 475 Blanding Blvd., Orange Park
Violations: Total: 30, High: 7
High Priority – Displayed food not properly protected from contamination. Crispy noodles, green onions, croutons, raisins and Parmesan not stored under sneeze guard. **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. Person walking with me touched fish for sushi and spinach in bowl for a spinach salad without gloves. **Repeat Violation** **Warning**
High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Three compartment sink has no quaternary ammonium or sanitizer in sink. None available onsite. Repair company for dish machine arrived. Operator purchased quaternary ammonium and reset Three compartment sink. Rewashed dished. **Corrected On-Site** **Warning**
High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon. Operator stated kept frozen onsite, but does not have facilities that reach -4°F in walk-in freezer. Freezer close to 1° F. Informed Operator uses both Sysco and restaurant depot for Salmon. Tilapia from AandD Foods. Tilapia is farm raised but invoice does not state pellet fed. Paper work is needed from AandD stating pellet fed. Paperwork from Restaurant Depot and Sysco is needed to prove salmon is safe to eat undercooked per state requirements. **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork ribs 49°. Chicken 54°. Beef 53°. Egg rolls 53°, in glass front two door reach-in cooler across from fryers. In second walk-in cooler cooked egg 45°. Cut cabbage 45°. **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Boiled eggs at 60° on buffet. Eggs cooked this morning according to operator. **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. All items on buffet that are time-temperature control for safety identified by the incomplete time as a public health control form lack any time marking. Items placed on buffet at 10:30 according to Person in Charge. Must be used or discarded by **Warning**
right after this was published , the number 2 offender suite grill draped a sign over their existing sign – SULTAN GRILL new management. i wonder if new management or new name only?