JACKS OLD FASHION HMBGRS HOUSE

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator

Intermediate - Equipment drain line draining into handwash sink. Drain line into handwashing sink at three compartment sink. Operator removed Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with chemical bottle, Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen at flip top cooler, raw burgers (47F - Cold Holding). Over stacked burgers preventing items to stay at or below 41°F. Operator stated burgers in cooler less than two hours. Operator removed and put in cooler to cool to 41°F or below. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over jalapeños in walk in cooler. Operator states eggs are for personal use. Removed. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Lysol spray bottle stored with single use soda lids on bottom shelf next to ice cream machine. Removed. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500ppm) remade Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

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. Emailed form to operator

Basic - Equipment in poor repair. Bottom of Gasket torn on prep cooler on cook line

High Priority - Employee switched from working with raw food ( handling raw burgers) to handling burger buns and hotdogs without washing hands. Educated operator on proper hand washing procedures. Employee washed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items seating on top of cook line table next to bread toaster sliced tomatoes 56°F cold Holding, cheese 46°F cold Holding . Per operator products stored for approximately 1 hour. Operator decided to use Time as a public health control control form and time marked product for the remaining time of 3 hours. Emailed TPHC form to operator Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside steam table on cook line Hotdogs 110°F hot Holding, Per operator product stored for approximately 1 hour. Operator turned on steam table to a higher setting to reheat product Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed two containers with homemade chili inside walk-in cooler with no date mark. Per operator products prepared and stored for approximately 48 hours. Advised operator to date mark product Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised operator to clean and sanitized Corrective Action Taken

Basic - Several soda boxes stored on floor on dry storage area. Advised operator to stored properly at least 6" above the floor Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. One 6 lb can jalapeños dented at seam in dry storage.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sliced tomatoes and lettuce not time marked. Chef states product out for hour and a half. Chef time marked. Corrected On-Site

Basic - Ceiling vents soiled with accumulated grease, dust, or mold-like substance. Over microwave area.

Basic - Floor soiled/has accumulation of debris. Walk in cooler floor.

Basic - Nonfood-contact surface soiled with food debris. Walk in cooler shelves. Cleaned. Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine at ice chute. Employee wiped down with sanitizer. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Around walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. Corrected On-Site Repeat Violation