JACKS BAR B QUE

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees has certificate #s drawn through with new #s written on them, some employees dates been drawn through and new dates added. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa in reach in cooler not dated. Person in charge dated yesterday. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above gloves on cookline. Person in charge removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer has ice build up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods have dust/grease on them. Shelves are rusted. On cookline.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep table. Person in charge removed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler overnight; ribs, ground beef, brisket, turkey 47F-50F; ( - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler overnight; ribs, ground beef, brisket, turkey 47F-50F; ( - Cold Holding) Warning

Intermediate - Non-pitting surface rust on food-contact equipment. On clean dish rack above 3 compartment sink.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in slaw. Person in charge removed spoon. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at bar hand washing sink.

Basic - Working containers of food removed from original container not identified by common name. Salt not labeled. Person in charge labeled. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. In open bar area under bar top, observed two rodent droppings under handwash sink in back right corner. In open bar area under bar top, observed five rodent droppings under three compartment sink in back left corner. Operator cleaned all droppings and area during inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Behind brewery bar observed bottle of sanitizer and cleaner stored hanging over togo boxes. Operator moved bottles during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On mop sink threaded faucet observed no vacuum breaker present.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Behind brewery bar observed simply green stored under handwash sink. Behind bar in pool table area observed two cans of wasp pesticide stored under handwash sink. Operator removed chemicals during inspection. Corrected On-Site

Basic - Food stored on floor. In brewery storage area observed bag of flaked rice stored on floor. Operator moved rice during inspection. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In reach-in cooler on cook line observed scoop handle touching slaw. Employee removed scoop during inspection. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 19 rodent droppings in liquor room. Approximately 36 rodent droppings in single service storage area between liquor storage room and ware washing area. Approximately 20 rodent droppings under bar area, at southeastern corner of building. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (46F - Cold Holding); raw chicken (47F - Cold Holding) in bottom section of reach in cooler on cook line, per employee door has been consistently open for approximately 1 hour, both items moved to reach in freezers on cook line, both retemps below 41F. Corrected On-Site Repeat Violation Admin Complaint

Basic - Floor area(s) covered with standing water. Around ice machine at bar area. In outside keg walk in cooler.

Basic - Floor/walls/ ceilings soiled/has accumulation of debris. Mold like substance on corner of wall and walk in cooler. Floor under fryers, stoves, and ovens in kitchen area.

Basic - Food stored on floor. Box of tater tots in walk in freezer, employee corrected during inspection. Corrected On-Site

Basic - Hole in or other damage to wall. In bottom corner of women's bathroom across from hand wash sink.

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 16 rodent droppings under flat top grill area. Two droppings under fryers. 13 droppings in liquor closet. 41 around floor, also inside and on top of boxes containing single service items in dry storage area. Four droppings on south side of bar. 10 droppings under sinks on north side of bar. - From follow-up inspection 2022-08-05: Four rodent droppings behind south side of bar. Five droppings in dry storage on top and around cases of single service items. Two droppings in liquor closet. Six droppings under flat top grill on cookline. Three under hand washing sink located by dishwashing area. Owner stated three rodents were trapped inside the establishment last night. Owner began cleaning up droppings as they were observed. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese in flip top make station located on cookline 51F cold-holding. - From follow-up inspection 2022-08-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black buildup on blade of can opener mounted on prep table in kitchen. Soda gun on north side of bar has accumulation of pink slimy substance. - From follow-up inspection 2022-08-05: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler. Grocery bag with personal items removed to shelf with other employee items. Corrected On-Site - From follow-up inspection 2022-08-05: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Flip top make station located on cookline has buildup of black mold like substance. - From follow-up inspection 2022-08-05: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed during inspection. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. 16 rodent droppings under flat top grill area. Two droppings under fryers. 13 droppings in liquor closet. 41 around floor, also inside and on top of boxes containing single service items in dry storage area. Four droppings on south side of bar. 10 droppings under sinks on north side of bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese in flip top make station located on cookline 51F cold-holding.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black buildup on blade of can opener mounted on prep table in kitchen. Soda gun on north side of bar has accumulation of pink slimy substance.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler. Grocery bag with personal items removed to shelf with other employee items. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Flip top make station located on cookline has buildup of black mold like substance.

Basic - Unnecessary items/unused equipment on the premises. Miscellaneous old kitchen equipment stored in back parking lot near dumpster area.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced cheese date marked 6/27 in reach in cooler / make table. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sliced cheese date marked 6/27 in reach in cooler / make table. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler in kitchen next to grill: Butter 60°, 65°. Raw chicken 48°,47° , 50° Cream cheese 50° Raw shrimp 47° Per employee, all items in cooler overnight. Reach in cooler 2 make table area in kitchen. Cut tomato 60° 55°, slaw 50° per employee. Items in cooler since 10 am. Stop sale issued Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in kitchen next to grill: Butter 60°, 65°. Raw chicken 48°,47° , 50° Cream cheese 50° Raw shrimp 47° Per employee, all items in cooler overnight. Reach in cooler 2 in kitchen. Cut tomato 60° 55°, slaw 50° per employee. Items in cooler since 10 am. Stop sale issued Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler in kitchen next to grill: Butter 60°, 65°. Raw chicken 48°,47° , 50° Cream cheese 50° Raw shrimp 47° Per employee, all items in cooler overnight. Reach in cooler 2 in kitchen. Cut tomato 60° 55°, slaw 50° per employee. Items in cooler since 10 am. Stop sale issued Torn gasket to reach in cooler by cookline at base of door.