Chef Garden Of Jacksonville

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors

Customer restroom

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

On prep table, employee moved them Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation

Making mashed potatoes

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers

In food storage/ prep area

Basic – No Heimlich maneuver/choking sign posted

Emailed one

Basic – No handwashing sign provided at a hand sink used by food employees. In employee restroom, employee placed one Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Fan by dish machine, removed Corrected On-Site Repeat Violation

Basic – Outer openings not protected with self-closing doors

Side door by triple sink

Basic – Plumbing system in disrepair. nFaucet missing in mop sink, owner placed it back on Corrected On-Site

Basic – Single-service articles improperly stored

To go catering containers, owner inverted them Corrected On-Site

Basic – Water leaking from pipe and/or faucet/handle

Clean water pipe in mop sink, owner fixed it Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

White powder in bulk container, employee labeled it Corrected On-Site

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee loaded dish machine with dirty dishes then he got clean dishes, explained to him and she washed hands Corrected On-Site Warning

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

One in prep area Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

120f mashed potatoes for a catering leaving in an hr, employee placed them back in oven Corrective Action Taken Warning

High Priority – Toxic substance/chemical improperly stored

Cleaner above clean silverware, employee moved Corrected On-Site

Intermediate – Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed

2 hand sinks have been removed, one from dish washing room and another one from storage/drink station room Warning

Intermediate – Manager or person in charge lacking proof of food manager certification

Owner stated he touches food sometime but he couldn't find his certification

Intermediate – Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

Claudia has servsafe only food handler certification

Intermediate – Water pressure lacking at fixtures that require the use of water

Mop sink faucet, both waters

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Hand sink by walk in cooler, knob turns around all the way and no hot water comes out, employee fixed it

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only

One by triple sink