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Licensee
Name:
TWO COOKING COUSINS
License Number:
NOS2615024
Rank:
Non-Seating
License Expiration Date:
06/01/2022
Primary Status:
Closed
Secondary Status:
Location Address:
1807 W 45 ST JACKSONVILLE, FL 32209
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/13/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
1
12
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.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. 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.
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Under cart near fryers **Warning**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
Measuring cup in sugar bin touching sugar. Manager moved. **Corrected On-Site** **Warning**
Basic - Single-service articles not stored inverted or protected from contamination.
Aluminum pans on shelf not inverted. To go Boxes on cooks line not inverted while establishment not open. Manager inverted. **Corrected On-Site** **Warning**
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Hand wash sink by fryers not draining. **Warning**
Basic - Wet mop not stored in a manner to allow the mop to dry.
Mop stored in bucket in standing water. Manager moved. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
Bread pudding left on top of oven at 88°. Manager put in to oven to heat up and reached 180°. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Raw animal food stored over ready-to-eat food.
Raw shell eggs in carton on top of ready to eat black eyed peas in reach in cooler. Operator moved.
Raw shell egg on shelf above frosting container. Manager moved. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
On non chemical side of splitter. **Repeat Violation** **Warning**
Intermediate - Handwash sink not accessible for employee use at all times.
Hand wash sink near three compartment sink blocked by cart. Manager moved. **Corrected On-Site** **Repeat Violation** **Warning**
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.
