JASON'S DELI

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Marinara, chicken and wild rice, chicken noodle 121-130F hot holding In steambox less than 4hrs per operator reheated all to 166F-170F Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins on dish shelf

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dishwasher

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. -at least 2 employees expired September or October 25.

Basic - Food storage container/container lid cracked or broken. -plastic lid on pasta salad in walk-in cooler cracked on corner. Operator will discard.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -light shield missing above prep area. Per operator, work order schedule for repair today.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -sani bucket less than 150ppm active quat. Operator refilled buckets after ensuring there was no air bubble in line. Recheck 300ppm. Corrected On-Site

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. -dish machine testing slightly under 50 ppm. Operator adjusted amount of sanitizer added by employees. Recheck 50 ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. -expired 4/1/25.

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 on duty at time of inspection unable to show proof of current CFM, Gilberto. 5+ employees handling food.

Basic - Open condiments/food products provided for self-service not properly protected. -bottom half of 2 cones exposed to possible contamination at self-serve ice cream station.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -less than 150 ppm. By significant amount. Operator called for service on dispenser.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa, yogurt portions 44-46F cold holding less than 4hrs per operator in cool well by back prep area and expo window. Operator immediately put on ice for temperature recovery Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air filters on ice machine

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sani bucket over cases of water and dry potatoes. Operator immediately removed Corrected On-Site

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -small gap under exterior door by walk-in cooler. - From follow-up inspection 2024-05-28: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of ice machine bin slightly soiled.

Intermediate - Handwash sink used for purposes other than handwashing. -employee filling water container in cook line hand wash sink. Manager educated. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut watermelon in catering reach-in cooler approx 2 hours 50°f. Operator moved product to different cooler, will monitor ambient temperature of unit before storing TCS food. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. -2 chemical spray bottles hanging on shelf by dish machine next to open box of gloves and roll of paper towels. Operator relocated chemicals. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -operator used front line hand wash sink to fill cup of water for steam table. Advised. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -2 scoops in water in steam table 121°. Recheck 163. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -bulk sugar, jus mix.

High Priority - Displayed food not properly protected from contamination. -ice cream cone dispenser in dining room has 4 exposed cones extending from bottom of box for customer self-service.

High Priority - Employee washed hands with no soap. - soap dispenser on front line nearest cash register stocked with hand sanitizer instead of soap. Used by 1 employee who then put on gloves and handled food prior to discovering. Operator changed to soap. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -potato salad, tenders in reach-in cooler under panini grill, ambient temperature approx 60°f.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -green chili potato salad 56°f, chicken tenders 56°f in reach-in cooler under panini press. Product in cooler overnight per operator. -ambient shell eggs approx 60°f in reach-in cooler under panini grill less than 2 hours. Eggs moved for temperature recovery.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Stephen.

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/. Stephen expired, Matthew arrived during inspection. Corrected On-Site

Intermediate - - From initial inspection : 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. - From follow-up inspection 2022-09-26: Time Extended

High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. -bottoms of ice cream cones not protected, 2 rows of cones in box. Warning - From follow-up inspection 2022-04-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute at customer self service drink station soiled inside. Warning - From follow-up inspection 2022-04-12: Slight build up. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-04-12: Time Extended

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Broccoli cheddar soup 112°; per operator reheated, in steam well less than (1) hour, operator reheated back to 165° for immediate temperature recovery Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Blue cleaner hanging on hand sink front counter Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. The division is transitioning to paperless licensing in January 2021. You may access your DBPR online account at www.myfloridalicense.com and self-print your license when needed. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Container holding garlic toast has a large crack in container Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave on front line soiled Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Pans on clean racks with old labels Repeat Violation