Jl Trents Seafood & Grill

Basic – Garbage on the ground and/or pad around dumpster

Dumpster on bare ground in parking lot.

Basic – Liquid waste leakage from dumpster onto ground/dumpster pad

Bare ground around dumpster in parking lot has a build up of standing liquid with flying insects around dumpster.

Basic – Missing/broken drain plug at dumpster

Broken drain plug in dumpster in parking lot.

Basic – Unnecessary items/unused equipment on the premises

Various discarded cooking equipment outside back door of establishment.

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom

At end of cook line, around fryers. Repeat Violation

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Operator continuously running hands through hair then handled clean equipment, utensils, and boxes of cooking oil.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Stuffed raw flounder, removed from original packaging, stored over box of corn on the cob in walk in freezer

Raw fish, removed from original packaging, stored over boxes of blueberry cobbler in walk in freezer

Also box of raw scallops sitting on top of box of mushrooms in walk in cooler

Also trays of raw fish stored over packages of various sliced cheese in walk in cooler

Operator rearranged all items during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored

Spray bottles of Windex and various other chemical spray bottles stored over boxes of ketchup and other condiments at front counter, employee rearranged all items. Corrected On-Site

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed

Sanitation bucket on cook line reading over 200ppm, operator remade to 100ppm. Corrected On-Site

Intermediate – Clam/mussel/oyster tags not marked with last date served

No dates on any oyster tags, operator wrote in approximate dates during inspection. Corrective Action Taken Repeat Violation

Intermediate – Employee applied hand antiseptic in place of washing hands as required

Operator washed hands in chlorine sanitizer bucket on cook line. Repeat Violation

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

raw chicken (46F – Cooling, 46F after 1 hour) in individually portioned bags in bottom of reach in cooler across from fryers on cook line, employees going in and out of cooler during lunch rush, chicken moved to reach in freezer. Corrective Action Taken

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

The owner, James Trent, who engages in food handler activities, does not have any proof of any training.

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Operator not able to find written procedures for hushpuppy mix held on time on the cook line.

Intermediate – Records/documents for required employee training appear to be falsified

Names and date of birth on 3 food handler certifications have been whited out and the names you can see on the back of the certifications do not match the new names that have been written in.