JACK'S DINER

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Sanitizer will not prime. Operator set up three compartment sink for manual sanitization at 100ppm chlorine and called for service Corrective Action Taken Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee clean out sink with gloves hands then change gloves and begin handling utensils without washing hands. Discussed with employee. Employee removed gloves and washed hands Corrected On-Site Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25, observed food handling at time of inspection. Operator renewed at time of inspection Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Ice buildup in walk-in freezer. Observed on floor in walk in freezer Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above wait station Repeat Violation Warning

Basic - Stored food not covered. Cooked potatoes stored in reach in freezer in prep area not covered. Employee covered Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above apple sauce, cut onions in 1 door cook line flip top. Operator reorganized. Raw pooled eggs stored above cooked pasta in 2 door stainless reach in cooler. Operator reorganized Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door flip top on cook line across from flat top: tuna (53F); chicken salad (51F); coleslaw (53F); cheese (56F); cooked mushrooms (51F); potato salad (52F); egg salad (57F); raw steak (50F); raw burger (54F). Employee states items have been in unit for approximately 3 hours. Employee started to ice top items and move reach in cooler section items to working reach in cooler. Monitored unit for 30 minutes with drops in temperature. Items not prepared or portioned today. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator moved to ware washing area Repeat Violation Admin Complaint

Basic - Cloth used as a food-contact surface. Wiping cloth used as cover for cooked pasta. Operator removed and replaced with plastic wrap Corrected On-Site Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish still partially frozen, employee opened up packaging and removed. Discussed proper thawing of commercially processed reduced oxygen packaged fish with operator Corrected On-Site Repeat Violation Admin Complaint

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation Admin Complaint

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at 2 door flip top on cook line Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at wait station Warning

Basic - Standing water in bottom of reach-in-cooler. Observed at 2 door flip top on cook line Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer buckets on cook line tested at 0ppm chlorine. Operator remade solutions and retested at 100ppm chlorine Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook Line Flip Top- ; Tuna Salad (49F - Cold Holding); Cheese (52F); Chicken salad (51F); Coleslaw (51F- Cold Holding) Per Chef food items in unit over 4 hours. Items not prepared or portioned today. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Cook Line Flip Top- ; Tuna Salad (49F - Cold Holding); Cheese (52F); Chicken salad (51F); Coleslaw (51F- Cold Holding) Per Chef food items in unit over 4 hours. Items not prepared or portioned today. See Stop Sale. 2) Cook Line Flip top- Sliced Cheese (49F - Cold Holding); Ham (50F - Cold Holding). Per chef food items in unit less than 4 hours from walk in cooler. Items not prepared or portioned today. Chef add ice to quick chill. 3) cases of Raw shell eggs 80F Cold holding. Observed cases of eggs stored in room temperature next to walk in cooler. Per Manager food items stored next to cooler less than 4 hours. Manager moved to walk in cooler to quick chill. 4) Container of raw shell eggs (54F - Cold Holding). Per cook food item in unit less than 4 hours. Observed ice melted. Chef add more ice to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Hash Browns (80F - Hot Holding); Cooked Sausage links (120F - Hot Holding). Per chef food item in unit less than 2 hours. Observed cooked hash browns stored at room temperature. Cook reheated. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200Ppm. Cook Remade to 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee cleaned during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Employee replaced during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach next to dishwashing machine not labeled. Manager labeled during inspection. Corrected On-Site

Basic - 1) Buckets of raw meats stored on floor in walk in cooler. 2) Cases of meats stored on floor in walk in freezer. Repeat Violation Admin Complaint

Basic - 1) Cooked potatoes and cooked beans not covered in Avantco double doors reach in cooler at entrance of kitchen. 2) Cooked pork and cooked rice at walk in cooler not covered. Employee covered during inspection. Corrected On-Site Repeat Violation Admin Complaint

Basic - Ceiling / Ceiling vents soiled with accumulated grease, dust, or mold-like substance. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair.8 ceiling tiles throughout establishment damaged with water stains.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed fish in white refrigerator next to wall in kitchen.

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen. Manager stored in sanitizer bucket. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine reading 0ppm chlorine. Observed sanitizer pump not operating during rinse / sanitizer cycle. Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked multiple raw shell eggs and continued working with and preparing other food items without washing hands and changing gloves. Repeat Violation Admin Complaint

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees on cook line wiping hands on soiled towels tucked into aprons and continuing to prepare food items without washing hands or changing gloves. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In white stand up reach in freezer at end of cook line, open box of raw breaded shrimp above open bags of french fries and onion rings. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, cases of raw shell eggs on top of pickle buckets. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 1) On shelf in front of cookline, 3.5 flats raw shell eggs (76F - Ambient). Per employee eggs out of cooler 45 minutes to an hour. Eggs moved to walk in cooler to rechill. 2) On prep shelf outside walk in cooler, 5 flats raw shell eggs (84F - Ambient). Per employee out of walk in cooler just over 1 hour. Employee moved eggs back into walk in cooler to rechill. Corrective Action Taken Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dishwasher changed gloves after handling bus pan of dirty dishes and began to put up clean dishes without first washing hands. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In Frigidaire behind main cook line, portioned mahi and salmon fully thawed still in reduced oxygen packaging. See stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) On shelf in front of cook line under no time or temperature control, corned beef hash 88F at 11:00am (opened cooling since 7:00am). Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, MAIN FLIPTOP UPPER - cut lettuce (74F - Cold Holding); cole slaw (58F - Cold Holding); tuna salad (57F - Cold Holding); diced tomatoes (68F - Cold Holding); sliced cheddar (64F - Cold Holding); sliced swiss (67F - Cold Holding) LOWER - canadian bacon (56F -Cold Holding); smoked sausage (55F - Cold Holding); feta cheese (55F - Cold Holding); raw steak (55F - Cold Holding); raw beef (56F - Cold Holding); raw burgers (54F - Cold Holding). Per employee, items not prepared or portioned today and in unit just over 4 hours. Employee removed all items to other coolers and walk in cooler to rechill. Ambient thermometer of unit reading 58F. Do not use unit until temperature can be maintained at 41F or lower. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. On shelf in front of cook line under no time or temperature control, corned beef hash 88F at 11:00am (opened cooling since 7:00am). See stop sale. Employee discarded can. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep space between cook line flat top units under no time or temperature control, containers of cooked sausage links (92F - Hot Holding); cooked sausage patties (89F - Hot Holding). Per employee cooked less than 3 hours. Employee moved containers up onto fliptop to reheat and hot hold. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On shelf in front of cook line, pancake batter 76F at 11:00am (prepared cooling since 9:00am) to 78F at 12:10pm. Warning

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Individual butters and creamers at each table being held for two hour limit if not used. No written plan available. Time as Public Health Control form printed and provided to be completed. Corrective Action Taken Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food items in walk in cooler missing date marks from when prepared. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles on top of dish machine and on cleaning cart to right of triple sink. Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in top of ice machine. Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer pump not operating during rinse / sanitizer cycle. Machine reads 0ppm sanitizer. Warning

Basic - Equipment in poor repair. Gasket damaged on lower cooler door of fliptop unit directly to left of cook line. Warning

Basic - Soiled dry wiping cloth in use. Multiple soiled dry wiping clothes at cook line. Warning

Basic - Stored food not covered. In walk in cooler, container of cooked sausage and buckets of tomato sauce and chili not covered. Repeat Violation Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and than handle clean plate without washing hands. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling cellphone then handled a clean plate and placed scrambled eggs on to serve to customer without washing hands. Warning

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw chicken breast over bottles of orange juice in walk-in cooler. Warning

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over cantaloupe in walk-in cooler. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs being stored on shelf at room temperature. Employee placed in cooler. Explained to operator he had the option of using time is a public health control on the eggs. Emailed forms Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler#2 chicken breast (49F - Cold Holding); meatballs (48F - Cold Holding); sausage patties (40F - Cold Holding); sausage links (30F - Cold Holding); hard boiled eggs (57F - Cold Holding); rice pilaf (58F - Cold Holding); white rice (51F - Cold Holding); cottage cheese (55F - Cold Holding); macaroni salad (52F - Cold Holding) per operator held less than 2 hours employee placed ice on items. Unit was disconnected from power. Employee plugged in unit Observed on cook line pooled eggs (51F - Cold Holding) in ice bath per employee held less than two hours. Employee added more ice to the ice bath. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage patties (110F - Hot Holding); sausage links (115F - Hot Holding) in pans sitting shelf between flat top griddles. Per employee held less than 2 hours. Employee placed items on flat to reheat to 165F. Corrective Action Taken Warning

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 operator bulletin. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic degreaser substance not labeled. Warning

Basic - Commercially processed reduced oxygen packaged tilapia,salmon,mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on counter next to flat top griddle Observed employee cell phone on shelf above flip top cooler. Employee removed. Corrected On-Site Warning

Basic - Floor tiles missing and/or in disrepair. Warning

Basic - Food stored on floor. Observed multiple plastic containers with prime rib,chicken breast, ground beef stored on the walk in floor Observed cases of eggs, plastic pickle buckets and cases of French fries being stored on the floor in the walk-in cooler Observed a plastic container of ground beef stored on the walk-in freezer floor. Observed boxes of turkey breast stored on the walk-in freezer floor. Warning

Basic - Ice scoop handle in contact with ice at front counter. Operator removed Corrected On-Site Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour and sugar containers scoop handles in contact with flour and sugar operator removed Corrected On-Site Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed plastic water bottle in G series single glass door reach in . Warning

Basic - Soiled dry wiping cloth in use.on cook line. Warning

Basic - Stored food not covered. Observed three hotel pans of cooked potatoes not covered in walk-in cooler. Warning

Basic - Working containers of flour and sugar removed from original container not identified by common name. Warning

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a line cook open a bottle of water with a twist top, drink from the bottle, and replaced the top without a glove change or hand wash. Advised employee to do so and he did. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed in the line, Flip top cooler, strip steak (44-45F - Cold Holding); ham steaks (47-48F - Cold Holding). Per the employee the items were stocked 1 hour prior and the cooler is constantly opened and closed. Items moved to the walk-in cooler to quick-chill. 2. Observed in the True refrigerator, rice (49F - Cold Holding); macaroni salad (46F - Cold Holding); cut watermelon (46F - Cold Holding), hot dog (50F - Cold Holding). Per the employee all items were stocked approximately 2 hours prior. All TCS food moved to the walk-in cooler to quick-chill. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at the griddle, ); link sausage (108F - Hot Holding); patty sausage (108F - Hot Holding). Observed the items held in Food storage pans to the side of the griddle under no temperature control. Per the employee the items had been there less than 1 hour. Items returned to the griddle to reheat and will be held on the griddle. Corrective Action Taken Warning

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed no cold water at hand sink near cook line operated by foot valve. Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed in the True refrigerator, rice (49F - Cold Holding); macaroni salad (46F - Cold Holding); cut watermelon (46F - Cold Holding), hot dog (50F - Cold Holding). Per the manager a chunk of ice fell from the unit. The manager used a thermal ambient thermometer and found an air temperature of 57F. Warning

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - Equipment in poor repair. Observed the gaskets on the glass door cooler by the walk-in cooler torn and in need or replacement. Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees in all restrooms. Warning

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed from the dishwasher. Employee was instructed to use paper towels for drying and rewashed and dried hands. Corrected On-Site Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher touched dirty utensils and then move to handle clean utensils. Instructed employee to wash hand in between dirty and clean sides of the dish machine. Observed employee washing hands. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored above Tater tots and French fries. Operator rearranged for proper storage. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the Glass door reach in cooler; cream cheese (58°F); butter blend (58°F - Cold Holding); ambient temperature (58°F - Cold Holding). Per the manager the item was in the cooler for 3 or 4 days. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed in the Flip top cooler sliced tomatoes (48°F - Cold Holding); diced tomatoes (55°F - Cold Holding); strip steaks (46°F - Cold Holding). The diced tomatoes were stored above the cold holding line. All tomatoes moved to the lower portion of the cooler and ice added to steaks to quick chill. Retested after 1 hour - tomatoes 43°F, steaks - 38°F. corrected on site 2. Observed in the Glass door reach in cooler; cream cheese (58°F); butter blend (58°F - Cold Holding); ambient temperature (58°F - Cold Holding). Per the manager the item was in the cooler for 3 or 4 days. See stop sale. 3. Observed in the wait station glass door coolers, cheese cake (47°F - Cold Holding); milk (56°F - Cold Holding); ambient (47°F - Cold Holding); left cooler milk (56°F - Cold Holding); Half and half 48-50°F. Per the manager the doors are opened throughout the day. Manager lowered temperature settings and moved all TCS to the walk-in cooler to quick chill. 4. Observed on the cook line under no temperature control, pooled eggs (48-50°F - Cold Holding); shell eggs (75°F - Cold Holding). Per the employee the items had been out for approximately 1 hour. All items moved to reach-in cooler to quick chill. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed a kitchen hand wash sink holding trays of bacon. Operator removed trays. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink in the kitchen. Operator provided soap. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tuna salad made yesterday not date marked. Manager added date mark. Corrected On-Site Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed in the Glass door reach in cooler; cream cheese (58°F); butter blend (58°F - Cold Holding); ambient temperature (58°F - Cold Holding). Per the manager the item was in the cooler for 3 or 4 days. The gasket on this unit is in need of repair. Warning

Basic - Equipment in poor repair. Observed torn gasket on the glass door reach-in cooler. Warning

Basic - Food stored on floor. Observed a bag of carrots, buckets with corned beef, ground beef, strip loin, pickles, and chicken stored on the floor in the walk-in cooler. Operator moved all items to proper storage. Observed in the walk-in freezer, buckets with beef, pork, chicken, ground beef, and a box of French fries stored on the floor. Operator rearranged items for proper storage. Corrected On-Site Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees in the kitchen or in the restrooms. Provided signs and operator placed at all hand sinks. Corrected On-Site Warning

Basic - Soiled dry wiping cloth in use on the cook line at the flip top cooler. Employee moved cloth to the sanitizer bucket. Reviewed keeping cloths in the bucket until use. Corrected On-Site Warning