JEREMIAH'S

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 and the time removed from temperature control cannot be determined. Operator added time mark. See stop sale. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine over 200++. Rechecked 50PPM.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets at cook line. White cutting board at cook line. Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. In apple sauce container. Operator removed. Corrected On-Site

Basic - Dead roaches on premises. One under three compartment sink. Operator removed and cleaned.

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

Basic - Floor soiled/has accumulation of debris. Floor at cook line. Floor under dish washer. Repeat Violation

Basic - Food stored on floor. French fries. Operator removed. French fries in walk in cooler. Box of soda on floor at the bar. . Corrected On-Site Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. Operator discarded. 6 chipped plates. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at the end of cook line.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On top of prep table. Operator removed. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters. Operator inverted. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to tea machine

Basic - Water leaking from pipe and/or faucet/handle. By dishwasher.

High Priority - Dented/rusted cans present. See stop sale. 4 dented cans of jalapeños. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick cooling Raw Fish (47F - Cold Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line soiled. Fryer baskets by cook line Repeat Violation

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

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

Basic - Floor not cleaned when the least amount of food is exposed. Floor in dry storage area

Basic - Floor soiled/has accumulation of debris. By cook line

Basic - Food stored on floor. 2 bottles of cooking oil in the kitchen Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer in the kitchen

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods at cook line

Basic - Plumbing system in disrepair. By hand washing sink close to dish area. Operator fixed Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -cream of tomato soup 140° -Broccoli cheddar soup 128° -chowder soup 135° - operator discarded.

High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner hanging on hand sink at 3rd bar. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - electric slicer -White cutting boards on cooks line. -Tea urns - tea backets Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. - Front bar hand sink used as dump sink. Corrected On-Site Repeat Violation

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/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Chicken pot pie, and chicken dumplings made 2 days prior. -shepherd pie, and sandwiches made I day prior . - all stored in reach in in kitchen Corrected On-Site

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

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - men's restroom bar side

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - Togo boxes in dry storage area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - drink stored on shelf above make line.

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

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

Basic - Floor tiles missing and/or in disrepair. - kitchen area. - hole in floor under ice machine.

Basic - Food stored on floor. - soda box at front bar. - cooking oil in dry storage area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dishwasher trays - Hood filters - exterior of ice machine. Repeat Violation

Basic - Open dumpster lid.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues on cooks line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind cooking equipment

High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner Stored on bar counter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting boards on cooks line - electric slicer

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. - front bar hand sink used as a dump sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - small traces of black substance on kick plate.

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. -Cooking oil in kitchen area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood fliters -burner grates -exterior of boiler Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -bulk sugar Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Electric slicer (cos) -White cutting boards on cooks line -Interior of fryers and fry baskets Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - drink stored above open container of lettuce. Corrected On-Site

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

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood fliters Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Pizza shells stored in Reach-in cooler in kitchen area. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef patties stored over raw fish.in reach in on cooks line Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. 3 spray bottles hanging on hand sink At patio bar. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Bulk ham and turkey in walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line

Intermediate - Handwash sink not accessible for employee use at all times. Back bar, items stored in hand sink. Corrected On-Site

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

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in apple sauce Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave located on cooks line Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack and cigarettes stored with food in dry storage area. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Back bar

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in reach in cooler in kitchen area. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes 50° operator discarded.

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

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Paper goods in dry storage shed. Corrected On-Site

Basic - Food stored on floor. Cases of catsup in dry storage area. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves on cooks line

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Superior cold holding unit in kitchen area. Corrected On-Site

High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Clams and maranara sauce, Warning - From follow-up inspection 2022-11-02: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline Make table cooked chicken (48F - Cold Holding);15 minutes . Operator recently placed in unit, Warning - From follow-up inspection 2022-11-02:

Intermediate - - From initial inspection : 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 - From follow-up inspection 2022-11-02: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. taco meat (95F - Cooling) In walk-in cooler

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken soup labeled 5-11

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken soup labeled 5-11

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. baked potatoes (98F - Hot Holding) Less then 4 hrs, operator top,ace on time control Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Multiple items in walk-in cooler, operator will label

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Taco meat packed in deep container wrapped tightly wrapped

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer behind bar

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At server station in kitchen. Operator removed Corrected On-Site

Basic - Equipment in poor repair. Handles on lowboy coolers under cookline missing

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 48f, Cheese 50f. Less than 4 hours. Advised to rapid chill. Operator added ice. 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.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser at dish machine. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Applesauce scoop.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks not separate from food in reach in freezer. Corrected On-Site

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

Basic - Food stored on floor. Case of celery in walk in cooler. Corrected On-Site

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