JIMMY BEAR'S BBQ

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. Heavy whipping cream at bar,per operator opened over 24hours Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's and men's bathroom doors

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaged in food prep with no beard guard

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by women's bathroom in dining room

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream reach in freezer at bar Chest freezer at cooks line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in drawer where french fries are stored across from first walk in cooler

Basic - Working containers of food removed from original container not identified by common name. Sugar in white container at drink station Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Corn bean salsa date marked on 7/24

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Corn bean salsa date marked on 7/24

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Hot boxes stored outside,some doors are open and have dirt and debris side of them

Intermediate - Spray bottle containing toxic substance not labeled. Brown chemical in spray bottle no label at dish wash area on rack where chemicals are stored

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Four of the restrooms

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit doors located by the men and women bathrooms in the dining area

Basic - Grease on the ground and/or pad around grease receptacle. By food truck at back of facility

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by steam table

Basic - Working containers of food removed from original container not identified by common name. Sugar in white container by the ice tea set up

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restrooms at front counter.

Basic - Cutting board has cut marks and is no longer cleanable. Long board at steam table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Low boy freezer with dirty gaskets.

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

Intermediate - No soap provided at handwash sink. Sink in front Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. By dishwasher

Basic - Equipment in poor repair. Microwave handle cookline

Basic - Food stored on floor. Walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets small reach in freezer on cookline Gaskets small 2 door reach in cooler

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.

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 - 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/ Manager delivering catering order off premises.

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.

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Red thin board at cookline.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Canned drink in bag, clump of keys and tumbler type cup on prep table.

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

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab n go at front counter.

Basic - Very slow draining water in handwash sink at ice dispensing area.

High Priority - Dented/rusted cans present. See stop sale. Operator discarded. 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.open milk in wic. Corrected On-Site

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

Basic - Equipment in poor repair. Freezer gaskets adjacent to fryers.

Basic - Ripped/worn tin foil used as shelf cover.near fryer.

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.

Intermediate - Spray bottle containing toxic substance not labeled. Under prep table next to back door

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water takes too long to reach 100F

Basic - Floor soiled/has accumulation of debris. Under shelves in walk-in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food cart inside walk-in cooler Under shelves at dry storage room back area

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 doors sauces reach in cooler Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Oppm -200ppm Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Case of soda in box and frying oils. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets with slimy/mold-like build-up in cook line reach in coolers.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front of cooking equipment.

Basic - Silverware/utensils stored upright with the food-contact surface up. Forks at bar area.

Basic - Standing water in bottom of reach-in-cooler front of cooking equipment.

Basic - Stored food not covered in walk-in cooler.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Oppm, manager changed 200ppm Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site