Jackie’s Seafood Market

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas

Multiple ceiling tiles in kitchen Repeat Violation

Basic – Cutting board has cut marks and is no longer cleanable

Multiple cutting boards with excessive cut marks Repeat Violation

Basic – Employee with no hair restraint while engaging in food preparation

Employee preparing food with no hair restraint

Basic – Floor soiled/has accumulation of debris

In outside walk in Freezer and outside walk in Freezer

Standing water on floor in kitchen area and front line Repeat Violation

Basic – Food stored on floor

Cases of raw fish stored on floor onIn outside walk in Freezer Repeat Violation

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

In walk in Freezer Repeat Violation

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Interior reach in freezer on front line soiled

Basic – Single-service items for customer self-service not properly protected to prevent contamination

Stored to go forks in container drawer on table at customer area with handles not all facing same direction to prevent customer from touching food contact surface area when grabbing a fork

Basic – Unnecessary items/unused equipment on the premises

Multiple used equipments stored outside back door Repeat Violation

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Observed employee at raw fish prep area handle raw fish then went to cook line to handle to go containers and fries with out washing hands. Reviewed with manager and employee wash hands at three compartment sink. Employee then went and re-washed hands at hand wash sink correctly Corrected On-Site

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Missing back flow preventer at bib under sink area in kitchen

Intermediate – Employee washed hands in a sink other than an approved handwash sink

Observed employee at raw fish prep area handle raw fish then went to cook line to handle to go containers and fries with out washing hands. Reviewed with manager and employee wash hands at three compartment sink. Employee then went and re-washed hands at hand wash sink correctly Corrected On-Site

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

Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

At hand wash sink at raw fish prep area. Manager provided paper towel Corrected On-Site Repeat Violation

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

Discussed and provided the Employee Health Reporting Agreement form during the inspection Corrected On-Site

Intermediate – No soap provided at handwash sink

At hand wash sink at raw fish prep area. Manager provided Corrected On-Site Repeat Violation

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

Some employee training certificate expired and some unable to read training records info due to being faded. Informed manager to have new certification completed