JIM`S PLACE RESTAURANT

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak patties not in commercial packaging over hash browns at tall reach in freezer. Educated operator on proper storage procedures. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large flip top cooler: steak (50F - Cold Holding); beef patties (45F - Cold Holding); shredded cheddar (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large flip top cooler: steak (50F - Cold Holding); beef patties (45F - Cold Holding); shredded cheddar (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. ; raw shell eggs (49F - Cold Holding); Observed filled to top of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to cut portion in half and ice down product. Warning

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. No time stamp for hash browns. Per operator, out of temperature for approximately 30 minutes. Advised operator to place time stamp for remaining 3.5 hours. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well: hash browns (132F - Hot Holding); double panned on flat top: sausage links (121F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator returned products to flat top to reheat to 165+F. Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to dump out some water and add more water and retest to achieve 50-100ppm for chlorine sanitizer. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large Flip top cooler: diced ham (51F - Cooling) at 9:20 since 6:00 - 52F at 9:40 ; cooked mushrooms at 9:20 since 6:00 - 50F at 9:40 (48F - Cooling) At current rate of cooling product will not reach 41F within 4 hours. Advised operator to ice down products ; sausage patties at 9:20 since 6:00 - 53F at 9:40 (53 F - Cooling) At current rate of cooling product will not reach 41F within 6 hours. Advised operator to ice down product. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer with temperature range of 50F-220F. Educated operator on proper thermometer needed 0F-220F Warning

Intermediate - Nonfood-grade basting brush used in food. Observed basting brush with metal band in melted margarine container. Advised operator to get food grade brush. Warning

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. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle no label by chemical closet. Advised operator to label properly. Repeat Violation Warning

High Priority - Cook washed hands with no soap. Reviewed proper hand washing. Cook washed hands with soap. Corrected On-Site Warning

High Priority - Cook dried hands on his apron after washing. Reviewed using paper towels. Warning

High Priority - Dish washer handled soiled equipment or utensils and then handled clean equipment or utensils without washing hands. Reviewed proper hand washing. Dish washer washed her hands. Corrected On-Site Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook placed cheese on top of an already cooked omelette. Reviewed bare hand food contact with cook. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Grits (118°F - Reheating); oat meal (120°F - Reheating); gravy (118°F-120°F - Reheating) placed in steam table 3 hours ago. Cook stated steam table has only one setting and possibly not getting hot enough. Water level in steam table very low. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Grits (118°F - Reheating); oat meal (120°F - Reheating); gravy (118°F-120°F - Reheating) placed in steam table 3 hours ago. Cook stated steam table has only one setting and possibly not getting hot enough. Water level in steam table very low. See stop sale Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links (115°F-120°F - Hot Holding)on shelf above grill. Cook stated for less than one hour. Cook placed sausages on grill for reheating. Sauce Hollandaise (95°F-100°F - Hot Holding) left out on prep table for less than one hour. Cook reheated sauce to 167°F Corrective Action Taken Warning

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 200ppm+ at cook line. Cook set up fresh solution @75ppm. Corrected On-Site Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm);operator changed chlorine container but unable to fix; switched to three compartment sink Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced ham (49F - Cold Holding) sliced cheese (50F - Cold Holding) in sandwich table at cook line; as per operator food not prepared today; food moved from 2 glass door cooler at 8:00 am; food out of temperature for three hours; operator placed food on TPHC; food will be discarded at 12:00 pm; Corrective Action Taken Repeat Violation Admin Complaint

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 - raw shell eggs and butter at cook line; As per operator food on time since 9:00 am; Operator time marked Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced tomatoes (47-48F - Cooling)at 10:55 to 47 F at 11:10 since 8:00 ; in sandwich table at cook line; at this rate food will not reach 41° F or below; food moved on TPHC; to be discarded at 12:00 ; Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (129F - Hot Holding); hash browns (131F - Hot Holding)in steam table at cook line; operator turned steam table on high; and covers opening ; Food out of temperature for less than 2 hours; Food moved to be reheated to 165 F Repeat Violation Admin Complaint

Basic - Food stored on floor- case of oil at storage closet; Operator stored properly Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Hash browns on top of chest freezer at cook line; Food moved to cold holding unit; Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. slice cheese ( 48-53F-Cold Holding ); in top sandwich table at cook line; as per operator food out of temperature for less than four hours; cooler set up at 7:00 am; Food placed on ice to quick chill; raw shell eggs (71F - Cold Holding)n the prep table at cook line; as per operator food out of temperature for less than four hours; operator states that establishment uses TPHC -four hour plan; no form /no time mark; Emailed operator form and printed copy; food time marked; Corrective Action Taken Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced tomatoes (51-50F - Cooling)at 10:30 to 50 F at 10:45 since 7:30 ; sausage (51-50 - Cooling)at 10:30 to 50 F at 10:45 since 7:30 ; in top part of sandwich table at cook line; at this rate food will not reach 41° F or below ; food placed on ice to quick chill; Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hash browns (126-131F - Hot Holding)in steam table at cook line; as per operator food out of temperature for les than four hours; operator stirred and covered food; rechecked to 135 F Corrected On-Site Warning

Intermediate - Handwash sink at cook line used for purposes other than handwashing- food scraper in the sink. Operator removed Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit- sandwich table at cook line Warning

Basic - Water leaking from faucet at handwash sink at front counter. Warning