JACK AND MARY'S RESTAURANT

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee cracking raw shell egg, then touching ready to eat food, no glove change or hand wash Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell egg (72F - Cold Holding)

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 200ppm sorter with single service sauce cups at server station

Intermediate - Handwash sink not accessible for employee use at all times. -hand was sink in kitchen Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -hand wash sink in kitchen used to fill hash brown container with water

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on cook line not protected from guest tables

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee phone of prep table

Basic - Employee with no hair restraint while engaging in food preparation. -employee on cook line no hair restraint Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris. -under equipment throughout

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of equipment and storage racks throughout Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. -flip top cooler on cook line

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked eggs and then grabbed a clean plate to put food on it without taking gloves off and washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board by steam table

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Many items not date marked in make table and reach in cooler in prep area Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several on cookline Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Manager not wearing hat Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled Repeat Violation

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of tomatoes over cut potatoes in reach in cooler in prep area Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 2 different buckets 200ppm Operator remade both buckets 100ppm Corrected On-Site

High Priority - Container of medicine improperly stored. DayQuil on tray with seasoning Operator moved 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. Several throughout Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceilings and vents over cookline

Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation

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

Basic - Equipment in poor repair. Torn gasket on reach in cooler in storage area

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in cup of water Operator removed and replaced tongsCorrected On-Site Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves on cookline Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Under make table

Basic - Stored food not covered. Cut potatoes and rehydrated hash browns that had satisfied cooling parameters in reach in cooler in storage area

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat soups and meatloaf in reach in cooler in storage area

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

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 - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Some missing Gave operator a copy.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced meats in make table. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of drink on perp table Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Closest to slicer Repeat Violation

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Makeline. Microwave - From follow-up inspection 2024-02-05: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation - From follow-up inspection 2024-02-05: Time Extended

Basic - - From initial inspection : Basic - Reach-in freezer interior/shelves have accumulation of soil residues. - From follow-up inspection 2024-02-05: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in back. - From follow-up inspection 2023-10-26: Time Extended - From follow-up inspection 2023-12-28: Time Extended - From follow-up inspection 2024-01-04: Time Extended