Mercedes Benz of Jacksonville

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of tuna in storage room.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracking raw shell eggs with gloved hands, then changed gloves and continued to handle clean plates, utensils, and equipment without washing hands between glove changes.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over various tubs of ready to eat items in standing reach in cooler in kitchen, eggs moved. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (62F - Cold Holding); raw shell eggs (53F - Cold Holding) sitting on on cook line/make line, per chef both items are constantly taken in and out of cooler for about an hour then used up, both items placed on time control. **Corrective Action Taken**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted butter (89F - Hot Holding) sitting on stove top in kitchen, per chef butter has been out less then 1 hour and usually is discarded/used up after 2 hours, butter placed on time control. **Corrective Action Taken**

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.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station in kitchen blocked by chair, broom and dustpan, all items moved. **Corrected On-Site**

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ The only food handler has the principals training from Learn2serve and not the certified food manager certification. **Warning**

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Missing chlorine test strips.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.