JACK & MARY'S RESTAURANT

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 - Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food. - Thermometer with out batteries.

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. Mathew

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

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

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

Basic - Food not stored at least 6 inches off of the floor. Frying oils Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Little black reach in cooler Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ Cole slaw (50F - Cold Holding); chicken salad (52F - Cold Holding less then 4 hours , operator rapid chill to bring temperature down to 41f

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 shell eggs , French toast mix from 2 hours ago . Repeat Violation

Intermediate - Non working probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./ Cole slaw sauce from 2 days ago

Basic - Food stored on floor./ oil

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./ throughout kitchen

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris./ cook line Warning - From follow-up inspection 2022-05-04: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust./ kitchen Warning - From follow-up inspection 2022-05-04: Time Extended

High Priority - Container of medicine improperly stored./ antibiotic cook line

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands./ employee cook line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. onions soup (48°F - Cold Holding) less then 4 hours , operator rapid chill to bring down to 41° Corrective Action Taken

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 pancake mix from 40 minutes cook line

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ cook line 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 - Floor soiled/has accumulation of debris./ cook line

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

Basic - Water leaking from pipe and/or faucet/handle./ faucet constantly dripping water cook line

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