JACKIES BRICK HOUSE EATERY LLC

Intermediate - Handwash sink used for purposes other than handwashing. Storing spatula. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 51°F, potato salad 49°F, Less than 4 hours per operator. Iced during inspection . Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided. 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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on line. Cup removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone online. Properly stored during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham at 66°F Less than 4 hours per operator, transfered to cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Storing ice bucket. Bucket removed. Corrected On-Site

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Fryer added not under hood system.

Basic - Time/temperature control for safety food thawed in an improper manner. Beef and chicken thawing at room temperature.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Hole in or other damage to wall.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ham at 66°, less than 4 hours per operator, put on ice. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Pot stored in sink. Properly stored during inspection. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. Soap provided during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 48° , re-Iced during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Open can of gravy on counter at 85°. Put in crock pot to reheat. Corrective Action Taken

Basic - Food stored on floor. Bag of sugar. Properly stored during inspection. Corrected On-Site

Basic - Hole in or other damage to wall. In kitchen behind prep table with eggs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 51° less than 4 hours per operator , electricity off 1 hour per operator.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 32° actual temp 39°

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.