JAX SPICE RESTAURANT

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 engaging in food preparation handling personal phone while cooking. Inspector spoke to employee regarding hand washing. Employee proceeded to wash hands. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no certified food manager on duty with 4 or more employees engaging in food preparation.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed employee hand washing station at entrance of kitchen and by ware washing without paper towels. Employee provided paper towels. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed establishment to only have copies of required food training. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing blue cleaner without label. Employee placed label on spray bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Observed multiple food shelves lined with cardboard. Observed clean dry storage rack for containers and pots lined with cardboard. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents dusty on cook line. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board located on reach in cooler located on cook line deeply grooved.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table located on cook line. Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on prep table located on cook line. Employee removed and stored properly . Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch.

Basic - No copy of latest inspection report available. Observed establishment without latest inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled with mold like substance.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet not in mop sink no properly stored. Employee hung mop to dry properly. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed No currently certified food service manager on duty with four employees engaging in food preparation. Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed establishment with copies of Required food employee training .

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks near soda storage area not adequately secured. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line food shelf in storage area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles on cook line soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table. Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal phone on prep table in kitchen. Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed in walk in freezer multiple open boxes of food stored on floor. Manager removed and stored properly. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed pesticide Raid can located on shelf in kitchen labeled for household use only. Employee removed from premises. Corrected On-Site

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. Observed establishment without written procedures for vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda holders in bar area soiled.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no certified manager on duty while 4 or more employees are engaged in food preparation.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing sanitizer without label. Employee placed label on sanitizer bottle. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled behind splash guard of unit near ice chute.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 not adequately secured.

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard used to line dishes and pans. Manager removed cardboard from shelves. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink bottle on food shelf in back room. Observed employee food bag of peanuts on food shelf that is food served to the public. Manager had employee remove and store properly. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored next to food served to the public. Employee removed and stored properly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 80F on shelf. Employee placed utensils in warehouse washing area. Corrective Action Taken

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights in kitchen without light shield or sleeve covers.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed employee hand sink in prep area missing the employee handwashing sign. Inspector will send copy of employee hand washing sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in coolers door gaskets soiled. Observed reach in coolers on cook line door gaskets soiled.

Basic - Working containers of food removed from original container not identified by common name. Observed large containers containing salt sugar,salt flour without labels. Manager will have employee place labels on containers. Corrective Action Taken

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 employee drinking with gloved hands and proceeded to engage without washing hands properly. Employee removed and washed hands properly. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect on cook line.

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. Observed 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. Inspector provided copy of written procedures on vomiting and diarrhea clean up. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled on cook line. Manager removed and placed in ware washing. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed Spray bottle containing toxic substance not labeled. Employee placed label on spray bottle. Corrected On-Site Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed Employee drinking from an unenclosed beverage container in a food preparation. Employee removed and stored properly. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Employee wearing watch while preparing food.

Basic - Light shield damaged/in disrepair. Observed light shield cracked on cook line.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting tomatoes with bare hand contact. Manager intervened Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by Dish Machine blocked by cart. Moved by manager. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle by Dish Machine line. Marked by manager. Corrected On-Site

Basic - Food stored on floor. Bag of ice on floor In walk in freezer. Moved by manager. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter Heavily dusty

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. Dishmachine chlorine sanitizer 10ppm. Manager stated he will call service company. Three compartment sink is set up. Corrective Action Taken

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Multiple manager hired over 30 days missing manager certificate. Front of the house manager stated, they are all scheduled to take manager test this month.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stored Veggie chopper/blander soiled with food debris in back prep area near secondary walk in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ac vents and walls soiled with dust on cook line.

Basic - Equipment in poor repair. Secondary walk in cooler door gasket torn.

Basic - Food stored on floor. Case of cooking oil stored on floor on cook line. Manager properly stored oil. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Secondary walk in cooler interior shelves soiled with food debris.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In use cutting board in main flip top cooler on cook line stained. Warning - From follow-up inspection 2022-08-24: Cutting board still stained. Time Extended

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 food handler employees on duty and certified manager not present Warning - From follow-up inspection 2022-08-24: Observed four food handlers without a certified food manager on duty. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked vegetables (43-45F); cooked potatoes (45-46F) in small prep cooler located in the middle of the cook line. Chef stated food was placed in cooler from the walk in cooler at 10am. Cooler has an ambient temperature of 48F. Employee moved food to the walk in cooler. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dishmachine connected to a peroxyoctanoic Acid sanitizing rinse. Operator does not have the correct testing strips and a concentration chart. Operator had an extra container of chlorine base sanitizer which he placed instead and now dishmachine is sanitizer at 100ppm. 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. Cooked vegetables and chicken not date marked in walk in cooler. Chef stated food was cooked on Sunday. Reviewed date marking policy with chef and manager.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer solution not labeled in bar area. Manager labeled bottle. Corrected On-Site

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. Small prep cooler in the middle of the cook line has an ambient temperature of 48F and it also have torn gaskets. Food was moved to the walk in cooler and service company was called. Corrective Action Taken

Basic - Equipment in poor repair. Multiple coolers on cook line have torn gaskets. Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on all cooler on cook line. Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Lime juice stored in a no food grade spray bottle on cook line. Reviewed policy with manager.

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secured in back storage room near exit door. Manager secured tanks during inspection Corrected On-Site

Basic - Equipment in poor repair. 1. Walk in cooler has a torn gasket. 2. Main flip top cooler on cook line have torn gaskets. Repeat Violation

Basic - Food stored on floor. Cases of chicken stored on floor inside walk in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Main cooler on cook line have soiled gaskets.

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled with product name in back prep room. Manager labeled container. Corrected On-Site