CORMICK'S
11425-6 Mc Cormick Ap
Jacksonville, Florida, 32225
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 12/5/2023
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat 8-11-23 Repeat Violation
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed working bottles and containers of oil, soy sauce, vinegar water mix, sugar and flour not labeled.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator handling lettuce, sliced tomatoes and rolls bare handed.
- 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed dirty sautee pans in hand wash sink. Observed operator remove pans. Repeat 8-11-23. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Food safety inspection conducted on 12/5/2023 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 8/11/2023
High Priority
4
Intermediate
3
Basic
2
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed operator using soiled wet wiping cloth not kept in sanitizer at cooks line.
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed operator handling soiled wet wiping cloth then handling ready to eat cut greens without washing hand or putting on gloves in between.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator hand cut greens for salad with washing hands or wearing gloves. Establishment has no approved Alternative Operating Procedure. Informed operator of bare hand contact and observed him voluntarily dispose of salad.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw prepared onsite raw chicken over walnuts in reach-in-freezer.
- 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 and the time removed from temperature control cannot be determined. See stop sale. Observed home fried potatoes at cooks line not time marked. Operator stated food had been out for 1.5 hours. Operator marked time on food correctly. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed operator use hand wash sink as dump sink for hard boiled egg shells.
- 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. Operator could not produce copy of completed Time as a Control sheet. Email operater new Time as a Control sheet. **Corrective Action Taken**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed creme caramel custard in reach-in cooler and raw chicken in reach-in-freezer prepared onsite more then 24 hours prior as per employee statement not date marked
Food safety inspection conducted on 8/11/2023 revealed 9 total violations (4 high priority, 3 intermediate, 2 basic).