BILLY JACKS SHACK

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun nozzles soiled with mold like substance, operator cleaned and sanitized at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Knife stored in cookline hand washing sink, operator removed and stored properly. Corrected On-Site

Basic - Accumulation of mold-like substance in the interior of the ice bin lip. Operator cleaned at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cups in container of flour in prep area, operator removed. Corrected On-Site

Basic - Interior of right reach in cooler at cookline gaskets worn. Repeat Violation

Basic - Standing water in bottom of right reach-in-cooler at cookline. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -Right reach in cooler at cook line

Basic - Standing water in bottom of reach-in-cooler. -Right reach in cooler, operator cleaned at time of inspection. 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. -Ware washing station; Dishwasher (Chlorine 0ppm); Bar Dishwasher (Chlorine 0ppm), Operator fixed machine at time of inspection Bar Dishwasher chlorine 100ppm, Dishwasher chlorine 100ppm Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Reach in cooler #4; Raw bacon over ready to eat shredded cheese, cooked onion, macaroni balls. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

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

Basic - Accumulation of debris on exterior of warewashing machine. -Operator cleaned during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -Prep area spice shelf; Bowl in container of whole black pepper, baking powder. Operator removed. Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. Kitchen; ceiling tile missing above reach in cooler #4.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cook line left flip top reach in cooler; Employee beverages on top shelf, operator removed and stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler #2 raw fish stored over cooked chicken wings. Cook moved fish to lower shelf Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by mop sink blocked with dirty wiping cloths. Cook removed Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. On dry storage shelf, soufflé cup used to dispense sugar. Cook removed cup. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. On cook line low boy #1, standing water on bottom of cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored in same container with individual ice cream packs. Operator stored all items properly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. By mop sink - hand sink blocked by trash can. Operator removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water. Reviewed proper thawing. Operator placed under cold running water. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quat 400ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At upright double door stainless reach in cooler; raw bacon stored above ready to eat macaroni and cheese. Operator moved bacon to lower shelf. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Cook line flip top cooler(s); coleslaw (50°F - Ambient Cooling 2:00pm); coleslaw (50°F - Ambient Cooling 2:30pm); cut tomatoes (50°F -Ambient Cooling 2:00pm); cut tomatoes (50°F - Ambient Cooling 2:30pm); Operator stated coleslaw prepared/tomatoes cut 2 hours prior. At this rate items will not reach 41°F within 4 hours. Operator moved items to double door upright reach in cooler. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. At Raw Bar; spray bottle(s) containing sanitizer not labeled. Operator discarded spray bottle(s). Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At batter station; portion cup with no handle used to dispense. Operator removed. Corrected On-Site

High Priority - - From initial inspection : 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...grilled onion 45, cut cabbage 55, coleslaw 48, mushrooms 45 in flip top reach in cooler across from grill at kitchen being held more than four hours. Warning - From follow-up inspection 2022-11-15: - 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.. ...Mushrooms 60°, grilled onion 61°, sliced tomatoes 61°, coleslaw 59°, cabbages 59°,arugula 58°, hot dogs 55° , cheese 55°, cream 55° , raw fish 55°, raw steak 55° in flip top reach in cooler across from fryer being held more than 4 hours . Stop sale issue. Employee discarded food. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...grilled onion 45, cut cabbage 55, coleslaw 48, mushrooms 45 in flip top reach in cooler across from grill at kitchen being held more than four hours. Stop sale issue . Employee discarded food..... raw chicken wings 48, cheeses 46, coleslaw 45, goat cheese 45 , milk 47 in 3 door reach , cut cabbage 55 in 6,7 door reach in cooler being held less than four hours. Employee moved to another acceptable cooler . Corrective Action Taken Warning - From follow-up inspection 2022-11-15: Mushrooms 60°, grilled onion 61°, sliced tomatoes 61°, coleslaw 59°, cabbages 59°,arugula 58°, hot dogs 55° , cheese 55°, cream 55° , raw fish 55°, raw steak 55° in flip top reach in cooler across from fryer being held more than 4 hours . Stop sale issue. Employee discarded food. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) observe raw bacon above hot dogs. Operator placed raw bacon on lower shelf. 2) observe raw shelled eggs above bbq sauce. Operator placed raw shelled eggs on lower shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe on top of convection oven garlic butter (82F - Cold Holding) overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe on top of convection oven garlic butter (82F - Cold Holding) overnight. See stop sale

Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Observe oyster consumer advisory behind neon light. Operator placed in front of oyster bar. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server requested to wash hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (42-48)in flip top cooler at cook line. Tomatoes over stacked above cold holding line and in cooler less than 2 hours per Cook. Over stacked portions removed. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pulled pork (120 - Hot Holding) and oyster butter (78 - Hot Holding) on stove with blunt on low. Foods on stove less than 2 hours per Cook. Stove burner turned up to reheat above 165F. Corrective Action Taken

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.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Unwrapped straws at bar. Straws moved behind bar. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Operator determined air in supply line at triple sink. Sanitizer replaced and retested 200ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of baking powder and sugar on dry storage shelves. Labels added. Corrected On-Site