Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
EAST BUFFET
License Number:
SEA2612856
Rank:
Seating
License Expiration Date:
06/01/2013
Primary Status:
Closed
Secondary Status:
Location Address:
5086 NORMANDY BOULEVARD JACKSONVILLE, FL 32205
Inspection Information
Inspection Type
Inspection Date
Result
Critical Violations
Non-Critical Violations
Complaint Full
01/11/2012
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
13
4
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
In general, critical violations are those that, if not corrected, are more likely
to contribute directly to food contamination, illness or environmental damage.
Although we use the industry-standard term "critical", varying degrees of severity
and potential risk to the public require inspectors to assess each situation in
determining the appropriate action. In addition, while an establishment may have
multiple violations, the inspectors' training and judgment formulate the overall
result of the inspection to ensure the public health and safety. While most
establishments correct all violations in a timely manner (often during the inspection),
the division's procedures are designed to compel compliance with all violations through
follow-up visits, administration action or closure when necessary.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
Walkin cooler from butchers room. Ambiant thermometer at 48F. All food temped at 48F.
Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
In preperation sink.
Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
Raw shrimp stored over chicken in reachin cooler.
Raw chicken stored over produce and sauce buckets in walkin cooler
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
Items in walkin cooler from butchers room temping at 48F
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked food throughout walkin coolers.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
