MAPLE STREET BISCUIT COMPANY
2004 San Marco Boulevard
Jacksonville, Florida, 32207
San Marco
Duval County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/28/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 25-05-4:Basic - Single-service articles improperly stored. Observed coffee filters stored on dirt surface on coffee machine. Operator placed in clean container. Corrected On-Site
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee put gloves on. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring devices available.
Food safety inspection conducted on 2/28/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 2/28/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 02C-03-5:Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - walk-in cooler Observed asiago cheese opened more than a week not date marked. See stop sale. - From follow-up inspection 2024-02-28:
Food safety inspection conducted on 2/28/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 12/27/2023
High Priority
7
Intermediate
6
Basic
8
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Storage area Observed employee hand bags stored next to packs of single service items. Employee removed and stored appropriately. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - Sandwich station Observed employee bracelet touching food. Manager instructed employee to removed bracelet. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. - Back exit door Observed standing water at back exit door.
- 08B-38-4:Basic - Food stored on floor. Next to mop area. Observed cases of cooking oil stored on floor.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - cooking unit Observed in use utensil stored in standing water at 91F. Manager removed utensil from water. Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. - Mop sink Observed pipe leaking at mop sink.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. - Mop area Observed mop not stored in a way to allow proper air drying.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth at 0ppm. Manager discarded solution. Second reading 200ppm. Corrected On-Site
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Observed bar of cream cheese with an accumulation of mold.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect flying around dish washing area. Observed one flying insect flying around table holding spices and seasonings.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - walk-in cooler Observed asiago cheese opened more than a week not date marked. See stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Chicken station Observed raw chicken (43-47F - Cold Holding). Items were packed above fill line. Per operator, items were not prepared or processed today. Items were placed in cooler the day prior to inspection. See stop sale. Observed cream cheese (47F - Cold Holding). Per operator, item was not prepared or processed today. Item was placed in cooler a day prior to inspection. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Chicken station Observed raw chicken (43-47F - Cold Holding). Items were packed above fill line. Per operator, items were not prepared or processed today. Items were placed in cooler the day prior to inspection. See stop sale. Observed cream cheese (47F - Cold Holding). Per operator, item was not prepared or processed today. Item was placed in cooler a day prior to inspection. See stop sale.
- 03F-02-5:High Priority - 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. Per operator, milk was taken from temperature control at 9:00am. Operator placed time stamp on milk. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage gravy (109-124F - Hot Holding). Per operator, item was out of temp for approximately 40 minutes. Operator placed gravy to be reheated. Reheated to 175F. Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - walk-in cooler Observed asiago cheese opened more than a week not date marked. See stop sale.
- 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/. Observed Food Manager's Certificate for Christopher Young 11/2/2018. Warning
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. 3 compartment sink Observed sink and surface test strips used to test quaternary sanitizer.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to single service items shelf.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for milk held on time at tea station.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. - Single service item shelf. Observed unlabeled spray bottle containing quaternary sanitizer. Employee labeled bottle. Corrected On-Site
Food safety inspection conducted on 12/27/2023 revealed 21 total violations (7 high priority, 6 intermediate, 8 basic).
Inspection on 9/19/2023
High Priority
4
Intermediate
0
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ware washing area, clean equipment storage rack- pasta drainer on top shelf -ice bucket, next to ice machine. Employee inverted both containers. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, in front of walk in cooler, manager removed. 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. Single service storage shelf, purse and drink cup on same shelf of customer cups, employee removed. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Cook line, next to waffle station, container of cooking oil, employee removed. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line -stove, spoons and tongs, inside water temperature of 103F, employee removed and placed on hot water (140F). Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook line - two compartment ovens, soiled shelves.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. mop seating on yellow bucket.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Above stove shelf, bottle containing water, Employee labeled. Corrected On-Site
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked unpasteurized shell eggs, after grabbed two clean plates with ready to eat smash browns and handle for a different customer. After manager instructed employee discarded gloves, washed hands and put in new pair of gloves. 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 used cell phone, then proceed to cook line, placed gloves to prep pancakes for a customer order , without washing hands . After manager instructed employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced yellow cheese (55F - Cold Holding), per operator food held less than 4 hours, observed cheese stored above the rim line, employee removed food out of temperature and stored in empty container, for a quick chill. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line- stove-liquified butter (125F - Hot Holding), per employee food hot held less than two hours, employee reheated on microwave to 168F. Corrected On-Site
Food safety inspection conducted on 9/19/2023 revealed 12 total violations (4 high priority, 0 intermediate, 8 basic).