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Licensee
Name:
HAWKERS NEPTUNE BEACH
License Number:
SEA2615340
Rank:
Seating
License Expiration Date:
06/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
241 ATLANTIC BOULEVARD JACKSONVILLE, FL 32233
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
05/09/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
1
0
0
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.
High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
**Bar reach in cooler: shrimp 48° manager stated they have been in there for a couple hours, employee placed in ice bath and back into reach in cooler, ambient temperature 46°. Talked to manager about using a different cooler or keeping on ice.
**walk in cooler: shrimp 64° manager stated it was thawing under running water for about 30 minutes and then moved to walk in cooler. Since product thaws so quickly suggested doing so in a cooler. Rice under noodles cooling 45° talked to manager about not stacking foods cooling. Manager moved food cooling to reach in freezer.
Make table tops on cooks line: potatoes fried 50°, tomatoes diced 48°- Both double bin manager state it been there since 11, manager decided to discard. lettuce 53°- on countertop during rich 12-2 suggested adding to time control. Shrimp 46°, noodles 50°, dumplings 48°, tofu 46°, chicken 48° on line since 11ish, manager placed ice bags on all Potentially hazardous (time/temperature control for safety) foods. Talked to manager about fill line and keeping lids shut if possible. Used ice bags if necessary during rushes.
**front line: cooked vegetables 66° in ice bath since 11, ice bath melted. Manager moved to reach in freezer
**Corrective Action Taken** **Warning** - From follow-up inspection 2018-05-07: Walk in cooler: mushroom 45° rehydrated around 11:00 with ice on product. Manager place more ice in bucket. Noodles 45° on top of noodles cooling since 11. Had a manager un stack and remove lids.
Make table tops: egg roll 48°, chicken patties 48°, shrimp 44-46°, tofu 52°, rice noodles 50°, noodles 58°, garlic re hydrate in oil and water 60°, tomatoes44°, potatoes fried 50°
Manager stated mostly everything on line was set up around 11, nothing cooked added to line. Manager removed foods past fill line and iced all foods. Manager explained they were waiting on a part for behind to coolers to help fan. Discussed using ice on all top cooler items or placing on time control.
Front line: cooked vegetables 66°, set up at 11-11:30, manager
Added more ice and water to bath
Bar: kimchi stuffed olives 43° **Time Extended** **Corrective Action Taken** - From follow-up inspection 2018-05-09: Make table tops: tomatoes 45°, potatoes cooked 48°-stop sale both were in coolers over night. Ribs 38°, sprouts 41°, shrimp 40°, egg 37°, lettuce 40°.
Walk in cooler: spring roll mix 43-44° cooling, soft crab 111° cooling, rice 43°, Duck 158° Cooling, noodles 43°, wings 53° cooling, chicken 40°, beef 41° **Time Extended**
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.
