JAM ROCK COUNTRY STYLE JERK LLC

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee did not wash hands before donning gloves, due to no water at hand sink. Warning

High Priority - Establishment operating with no potable running water. Water pump broken. No water available at hand sink and three compartment sink. Admin Complaint

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. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Container stored in hand sink. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning

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

Intermediate - No handwash sink for employees. No running water at hand sink. Admin Complaint

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. Warning

Intermediate - No running water at three-compartment sink. Admin Complaint

Intermediate - Nonself-sufficient mobile food dispensing vehicle operator failed to submit a Commissary Notification form to the division for each commissary prior to use. Warning

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Warning

Basic - No Heimlich maneuver/choking sign posted.provided to operator. Corrective Action Taken Warning

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shredded cabbage 48 hours prorated in lowboy unit , not datemarked.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy unit Shredded cabbage 49F/ cold holding for 1 hour. Operator placed in another cold holding unit. Corrective Action Taken

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave. Corrected On-Site

Basic - No copy of latest inspection report available.