JAXSPICE RESTAURANT

High Priority - Container of medicine improperly stored. Bottles of pain reliever and cough and cold medicine stored over prep table in server area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cut leafy greens in reach in cooler on make line. Raw chicken over produce in walk in cooler, chicken moved. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing from splitter at mop sink on hose side.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Equipment in poor repair. Missing drain line to soda gun at bar.

Basic - Food stored on floor. Bag in box soda in storage room by bathrooms. Cooking oil by walk in cooler in kitchen. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Container of Bhartha dated 1/31 in walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted butter (115F - Hot Holding) in pot on stove top in cook line, per employee butter has been there less then a few hours, burner for butter turned on. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle of blue liquid stored with bottles of liquor at bar area, spray bottle moved. Also bottle of NightQuill stored over service window and reach in cooler on make line in kitchen, medication moved. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw chicken (46F - Cooling, after 30 minutes 46F) in walk in cooler, per employee chicken was marinated about 4 hours prior, chicken moved to walk in freezer. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Harkirat Singh, expired 4/19/2024, ServeSafe

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles of purple and blue liquid in server area of kitchen. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 frozen packages of raw fish still inside vacuum bags in walk in cooler.

Basic - Food stored on floor. Container of raw chicken in small walk in cooler. Box of lamb in walk in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station at bar. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in small walk in cooler, manager rearrange all items Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing from splitter at mop sink. Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dish machine at bar area.

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. New employees under 60 days missing proof of reporting, employees on site signed reporting agreement during inspection. Corrected On-Site Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station near dish area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of curry sauce, chicken, chutney, and cooked cauliflower without any date markings, per manager everything was made Sunday.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser and bleach in dish area.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple cooking utensils in 71F standing water on cook line, water dump out Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station at bar

High Priority - Evidence of wastewater dumped onto ground. Establishment washing off hood filters in parking lot behind kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked cauliflower in small walk in cooler, chicken moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream (54F - Cold Holding) in bottom of reach in cooler on cook line, per manager cream was taken out of cooler and left on counter while preparing food for less then 30 minutes.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On splitter at mop sink.

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. Per manager they have a couple of part time employees who have been working less then 60 days that do not have a signed reporting agreement.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Bag in box soda on floor in liquor cabinet by bar,employee corrected during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, commercially packaged raw frozen shrimp over plastic bag of ready to eat vegetable dumplings.

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line with old food debris on the blade. Operator wiped down the can opener blade. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device or test kit available for high temperature dish machine. Operator ordered irreversible waterproof thermometer during inspection. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the storage shelf next to the walk in cooler large metal pots not stored inverted or covered for protection. Operator inverted the pots. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored over clean plates opposite the dish machine. Operator voluntarily discarded the employee beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones stored on top of microwave on the service side of the cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf next to the three compartment sink, clean containers stacked while wet.

Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on the oven door handle. Operator relocated the tongs. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at the waitstation flip top reach in cooler. Operator relocated the wet wiping cloth. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. On the dry storage shelf in the prep area, bulk container of mixed spices with no product labeling. Operator labeled the bulk container. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No backflow preventer after splitter on the black hose side of the mop sink.

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test the chlorine dish machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at either hand wash sink behind the bar. Operator provided paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. No hand wash soap at either hand wash sink behind the bar. Operator provided hand wash soap. Corrected On-Site

Basic - Ceiling tile missing. Two ceiling tiles missing over the ice bin in front of the walk in cooler.