JR'S BBQ

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.

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 - Bathroom facility not clean. Standing dirty water/trash/Mens bathroom

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Beef/cook line/corrective action taken/operator stored back in cooler. Corrective Action Taken

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood filters

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburgers over cooked pork/ric#3/corrective action taken/operator stored raw hamburgers on bottom shelf. Corrected On-Site

Basic - Food stored on floor. Pork/walk in cooler/corrective action taken/operator stored foods back on shelf. Corrected On-Site

Basic - Stored food not covered. Flour/storage area/corrective action taken/operator covered foods. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour/storage area.

High Priority - Nonfood-grade bags used in direct contact with food. At reach in freezer, ice and sausage stored in Thank You bags. Items changed into proper containers Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat foods. At reach in freezer, unpackaged raw hamburger stored over onion rings. Hamburger moved Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open package of raw tilapia in Reach-in freezer over Ready-to-eat foods.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No Chlorine test papers available. 0-200ppm required.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sign posted was covered by display board. Was corrected. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats.

Intermediate - Spray bottle containing toxic substance not labeled. Cleaners at dish area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bicycle in kitchen, storage area.

Basic - Plumbing system in disrepair. Cold handle,on cook line Hand wash sink.

Basic - Water leaking from pipe and/or faucet/handle. Under Hand wash sink on cook line.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Chlorine sanitizer bucket.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Was removed. Corrected On-Site