Hyatt Regency Jacksonville Riverfront

Basic – Carbon dioxide/helium tanks not adequately secured. Employee secured it Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation. Scooping grits, market area and back kitchen employee making pizzas Repeat Violation

Basic – Food stored on floor. Plastic bottles soda, walk in cooler, mgr placed it on shelf Corrected On-Site

Basic – Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates by entrance to buffet Repeat Violation

Basic – Water leaking from pipe and/or faucet/handle. Pipe under hand sink by ice bin at bar

Basic – Wet wiping cloth not stored in sanitizing solution between uses. By cook line, employee discarded it Corrected On-Site

High Priority – Food with mold-like growth. See stop sale. Cheese, employee discarded it

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One at bar Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored. Cleaners above paper towels in hand sink at bar, employee removed them Corrected On-Site Repeat Violation Admin Complaint

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Did not know cooling parameters

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked veggies at 63-65f room temperature at 63, explained to mgr and he placed veggies in walk in cooler Corrective Action Taken

Intermediate – Handwash sink not accessible for employee use at all times. With tray, employee removed it from both hand sinks at bar

Intermediate – Handwash sink used for purposes other than handwashing. Ice in hand sink by front cook line in kitchen Repeat Violation

Intermediate – Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. Not using thermometers for cooling veggie

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. One employee has with servsafe only

Intermediate – Water pressure lacking at fixtures that require the use of water. Cold water side in hand sink at beverage room