TRU BY HILTON JACKSONVILLE SOUTH MANDARIN
2970 HARTLEY RD
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 9/9/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for hot water sanitizing at high temperature Dish machine. - From follow-up inspection 2024-09-09: At callback :time needed to obtain. **Time Extended**
Food safety inspection conducted on 9/9/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 9/6/2024
High Priority
3
Intermediate
3
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Open water bottle personal drink In Kitchen cooler above restaurant foods. Moved by manager. Corrected On-Site
- 29-08-4:Basic - Plumbing system in disrepair. Plugs for Three compartment sink not working properly. Unable to seal drain to allow for filling of water/sanitizer. Constant leak from drains.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of kitchen cooler.
- 25-05-4:Basic - Single-service articles improperly stored. Boxed single service food containers on floor in kitchen.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen egg, sausage thawing in bag in kitchen sink at room temperature. Items immediately moved to cooler by manger. **Corrective Action Taken**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food service employee failed to wash hands before putting on gloves after entering into kitchen from dining room / handling equipment. Warning
- 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Food service employee returned from bathroom and engaged In food service activity without washing hands hands in kitchen Hand Wash Sink. Manager intervened. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Eggs on kitchen cart at 97°. Per Person In Charge , Placed about 15 mins before. Item reheated to 165-170°. **Corrective Action Taken** Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for hot water sanitizing at high temperature Dish machine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sink.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
Food safety inspection conducted on 9/6/2024 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).
Inspection on 11/28/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/28/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/19/2023
High Priority
1
Intermediate
4
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table. Moved by manager. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of food service cooking equipment.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.
- 08B-38-4:Basic - Food stored on floor. Boxed foods on floor. Kitchen.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Bag of frozen sausage thawing in kitchen sink at room temperature. Moved by manager.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food service employee entered into kitchen from office then handled foods/food contact surfaces without washing hands. Manager intervened. **Corrective Action Taken** Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of any Food Manager certification. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips available.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dispenser at kitchen Hand wash sink.
Food safety inspection conducted on 9/19/2023 revealed 10 total violations (1 high priority, 4 intermediate, 5 basic).