HOMEWOOD SUITES JACKSONVILLE DOWNTOWN SOUTHBANK
1201 KINGS AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 10/31/2024
High Priority
2
Intermediate
2
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In kitchen, secured by employee Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in upright cooler Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen, employee removed it Corrected On-Site Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Quat sanitizer dispenser
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder, in cabinet, labeled sugar by employee Corrected On-Site
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cleaned table then came to get a tray with muffins, explained to him and he washed hands Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in bucket, test strip turned light blue, employee diluted it to 300ppm quat Corrected On-Site
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee placed napkins, hand sink in kitchen Corrected On-Site
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Repeat Violation
Food safety inspection conducted on 10/31/2024 revealed 10 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 10/17/2023
High Priority
3
Intermediate
2
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By entrance to kitchen
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Picking up open foods from buffet
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Picking up open foods from buffet
- 14-11-5:Basic - Equipment in poor repair. Gasket in upright freezer
- 51-18-6:Basic - No copy of latest inspection report available.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in kitchen, mgr placed one Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in upright freezer by wall
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. No hinged lid for pecans and raisins, employee placed them under sneeze guard Corrected On-Site
- 12A-13-4: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. Handling dirty dishes in soak sink then he went to pick up plates with packet foods and condiments from buffet, explaining to him and he washed hands Corrected On-Site
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw bacon - open box on shelf above cooked potatoes, upright freezer, they sent the incorrect bacon, they usually have precooked
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Mgr expired, he discarded his card, he did a food handling course instead of mgr certification
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. He ordered them
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. By entrance to kitchen
Food safety inspection conducted on 10/17/2023 revealed 13 total violations (3 high priority, 2 intermediate, 7 basic).