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.
22
Feb 13, 2024
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
33
Nov 6, 2023
Routine - Food
No violations found.
100
Apr 10, 2023
Routine - Food
3 major violations. 6 minor violations.
55
Sep 1, 2022
Routine - Food
1 major violation. 5 minor violations.
70
Violations — Aug 29, 2024 Inspection
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
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
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 - 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
Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating soups **Repeat Violation**
05-10-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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