Confettis
Last inspected: Aug 29, 2024
22
Score
Confettis, located at 301 W Bay St Unit 110 in Jacksonville, FL, had a high-risk inspection on August 29, 2024, with a score of 22. This inspection identified 5 critical, 4 major, and 7 minor violations, including repeat offenses for improper employee beverage storage and lack of hair restraints during food preparation. The facility has a historical pattern of mostly high-risk inspections across its six scored evaluations.
5
Inspections
5
Critical latest
4
Major latest
7
Minor latest
Inspection History
Aug 29, 2024
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee spraying cutting board because it doesn't fit in triple sink, he has a small one, talked to Linda,
22-46-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soup
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122-140f grits in burner at 90f, tuned it up and added hot water, got to 165f **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. 70-120f soup placed in warmer at 6:30 am, it's 9:00am, stop sale **Repeat Violation** **Admin Complaint**
03E-03-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 chl in spray bottle, test strip got white with a blue line when I sprayed it, cutting board at triple sink being sprayed, explained to operator
41-27-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating soups **Repeat Violation**
05-10-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For chlorine spray bottle
16-33-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hot dogs opened on Tuesday,
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzle
22-02-4
Basic - Food storage container/container lid cracked or broken. Cracked container for cold cut upright cooler
14-38-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Crack on interior door in prep cooler
14-36-5
Basic - No copy of latest inspection report available. Had to give him my name to find it in his email
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter behind hand sink and door frame on prep cooler, vent in upright cooler for drink, customer area, shelf by ice machine **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior bottom in upright cooler **Repeat Violation**
22-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above cooking equipment, employee moved it **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Making sandwiches, he got a hat **Corrected On-Site** **Repeat Violation**
13-03-4
22
Feb 13, 2024
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f grits on one burner off, mgr turned it on **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. 128f soup (1st reheat) in the middle reheating since 6:30 am it is 8:45f, reheated rapidly to 160f **Corrected On-Site**
03E-03-5
High Priority - Toxic substance/chemical improperly stored. Hand soap on top of soda syrup box by hand sink next to triple sink, mgr moved it **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked sausage that is not fully cooked (cook throughly to165f in package) on shelf above cheese in upright cooler, **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked chicken on Saturday, mgr write date on **Corrected On-Site**
02C-08-5
Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating
05-10-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gasket torn in prep cooler by toaster **Repeat Violation**
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses. Mgr place it by triple sink to be washed **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Triple sink area and shelf above triple sink **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in prep unit by storage area **Repeat Violation**
22-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above to go containers, mgr moved it, storage shelf **Corrected On-Site** **Repeat Violation**
12B-07-4
33
Nov 6, 2023
Routine - Food
No violations found.
100
Apr 10, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken**
11-27-4
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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Corrective Action Taken**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad with no date marked stored in salad prep reach in cooler. Manager stated was prepared on Friday
02C-02-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet and watch around wrist
13-07-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles at ware washing area **Repeat Violation**
36-37-5
Basic - Current Hotel and Restaurant license not displayed. Operator has old license displayed June 1, 2021. Provided operator with paperless license handout
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of microwave on cook line Employee keys stored on top of ice machine. Both items Moved by manager. **Corrective Action Taken**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food with no hair restraint Employee with facial beard preparing food with no beard guard
13-03-4
Basic - Equipment in poor repair. Salad reach in cooler with torn gasket on right door **Repeat Violation**
14-11-5
55
Sep 1, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soil debris on Can opener blade **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black and white debris at top of ice machine **Repeat Violation**
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in ware washing and prep area **Repeat Violation**
36-37-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee beverage on top shelf stored with food to be served to the public, manager removed beverage from reach in cooler **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. Torn gasket on double door flip top cooler
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on shelves above triple sink used to store drying dishes
23-03-4
70
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