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Licensee
Name:
COUNTRY CABIN
License Number:
SEA2613115
Rank:
Seating
License Expiration Date:
06/01/2020
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
3646 BLANDING BLVD JACKSONVILLE, FL 32210
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
09/26/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
8
1
6
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 - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Ceiling in kitchen at ware washing area is acoustical tiles. Tiles must be sealed to prevent the adsorption of water and grease.
In service area two tiles are missing have been replaced with furnace filters.
Dry stock ceiling tiles are stained with water. **Repeat Violation**
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
Opened Employee beverage cup on pass window above sanitized silverware.
Two employee beverages on shelf in walk-in cooler over restaurant foods. Manager removed drinks. **Corrected On-Site** **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area.
Employee placed cell phone on cutting board on cook line, manager instructed employee to wash, rinse, and sanitize cutting board, he complied **Corrected On-Site**
Basic - Old labels stuck to food containers after cleaning.
On clean dish ware shelves; sanitized containers have old stickers and adheasive residue.
**Repeat Violation**
Basic - Plumbing system in disrepair.
Faucet at mop sink is not connected to cold water, hose bib used without back flow preventer,
Three compartment sink sanitizer sink leaks on floor when in use.
Sprayer at dish machine hangs in sink when not in use.
Basic - Soil residue build-up on nonfood-contact surface.
Hood filters has a build up of food and grease residue.
In cabinet under soda machine in dining room, bottom of cabinet has a build up of a mold-like substance.
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.
On cook line in steam table, prepared about three hours before inspection. meatloaf (126°F, 131°F, - Hot Holding). Employee placed back in oven and reheated to 178°F, **Corrected On-Site**
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Items in walk-in cooler not removed or heated before inspection, placed in walk-in cooler last night: pot roast (52°F, 47°F, - Cooling); turkey (46°F - Cooling). **Repeat Violation**
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee wearing gloves cracked shelled eggs, changed gloves, and placed a ready to eat sausage on the flat top grill to reheat. Educated employee about changing tasks and when to change gloves, asked him to change glove and wash hand, he complied. Sausage was heated to 178°F, **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.
Items in walk-in cooler not removed or heated before inspection, placed in walk-in cooler last night: pot roast (52°F, 47°F, - Cooling); turkey (46°F - Cooling). **Repeat Violation**
High Priority - Potentially hazardous (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.
Waffle batter made just before inspection and shelled eggs placed on time control about an hour before inspection missing time marks. Manager instructed employee to place marks, he complied. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
Opened chicken stored over opened fish.
In walk-in freezer raw chicken stored over opened raw fish. Manager moved items to correct locations. **Corrected On-Site**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Bucket in prep area at ice machine Sanitizer Bucket (Chlorine 200+ppm). Manager instructed employee to remake, he complied. **Corrected On-Site**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
All certificates are expired, **Repeat Violation**
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.
