CANOPY ROAD CAFÉ JACKSONVILLE

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at prep line Hand Wash Sink. Per Person In Charge. Work in progress.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tank. Rear dry goods.

Basic - Floor soiled/has accumulation of debris. Soiled floor by rear dry goods.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in top portion of rear reach in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets. Prep line. Soiled interior of wait-station wooden cabinets.

Basic - Stored food not covered. Uncovered frozen Items in chest freezer. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment License expired 6//1/24

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage 48°. (Overnight temperatures) in reach in cooler / make table opposite grill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 48°. (Overnight temperatures) in reach in cooler / make table opposite grill. Cut tomato 50°. Cheese 51°. Placed about 1 hr before. Moved by manager.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle, sanitizer , at frontline. Marked by manger. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tank by rear storage.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling tiles. Kitchen.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Water leaking from pipe and/or faucet/handle. Leak at Hand Wash Sink by reach in cooler / make table. Work in progress. parts ordered. Per Person In Charge.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips available.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle . Frontline. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at prep line Hand wash sink.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.

Basic - Equipment in poor repair. Exposed particle board shelving above make table.

Basic - Floor area(s) covered with standing water. Standing water on floor by toaster station.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in standing water 70° at wait station.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing Hand wash sign at Prep line sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sticky residue build up on ice machine lid.

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado not adequately washed before prep. Old labels still on. Make table.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in rear kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener. Moved by manager for cleaning. Soiled interior of microwave. Cleaned by manager. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle . Wait station. Marked by manager. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation

Basic - Dead roaches on premises. One dead roach in wait station cabinet. Cleaned by manager. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee mask on rack above cleaned dishware . Moved by manager. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs over handles. Moved by manager. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soil residue build up on sides of prep cooler.

Basic - Standing water in bottom of reach-in-cooler. Standing water in base of prep cooler. Repeat Violation

Basic - Stored food not covered. Uncovered frozen chicken Pattie's in reach in freezer. Covered by manager. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine 0 ppm.

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. No time mark on individual butters at wait-station. No time mark on tray of raw shell eggs at prep table. Marked by manger. placed about 30 mins before. Corrective Action Taken

High Priority - Time/temperature control for safety food re-served to customers. Individual butters at dining tables reserved. Moved by manager. Corrective Action Taken

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Dish machine chlorine 0ppm. Supply bucket empty. Employee did not check chlorine level and supply bucket.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed form.

Intermediate - Handwash sink used for purposes other than handwashing. Wait-station Hand Wash Sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test strips available.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple at prep line. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on utensils rack. Dish machine line.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers. Soiled cooler gaskets. Prep line.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in base of kitchen cooler.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in rear kitchen area. (Rear door left open ) Door closed by manger.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at front line.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Cleaned utensils stored in soiled containers.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep employee with bracelet.

Basic - Floor soiled/has accumulation of debris. Floors heavily soiled at Dish machine line and kitchen and rear dry goods area.

Basic - Food stored on floor. Bag of onions on floor by rear dry goods.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled reach in cooler gaskets. Prep line. Soiled Counters and shelves at kitchen , dry rack, dry goods.

Basic - Old food stuck to clean dishware/utensils. Old food debris on cleaned utensils.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of coolers in kitchen and rear prep are by rear door.

Basic - Stored food not covered. Uncovered meats in reach in freezer.

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. Food prep employee cutting pineapple with bare hand contact. Manager intervened. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Frontline Hand wash sink used for dumping ice.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at wait-station. Marked by manger. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tanks by rear kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table by wait-station. Moved by manager.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on utensils , cleaned pans , dray rack. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen. Soiled exterior microwave. Kitchen. Soiled reach in cooler gaskets. Prep line. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.

Basic - Outer openings not protected with self-closing doors. Rear door with no self closing mechanism on. (Disabled ) Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in base of reach in cooler

Basic - Stored food not covered. Uncovered frozen chicken in reach in freezer.