Jumpin Jax

Basic – Ceiling tile missing. nA couple by prep area

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

By dish machine area

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

On prep table, employee moved it Corrected On-Site Repeat Violation

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

Cook cooking Repeat Violation

Basic – Food storage container/container lid cracked or broken

Cracked lid on cooked chicken,

Basic – Food stored on floor

Bucket with pickles on floor in walk in cooler Repeat Violation

Basic – Insect control device installed over food preparation area. nAbove clean containers on cart, employee moved cart Corrected On-Site

Basic – No conspicuously located ambient air temperature thermometer in holding unit

Prep unit, employee placed one Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Gasket in prep cooler and door frame Repeat Violation

Basic – Old labels stuck to food containers after cleaning

On pasta container, 8/6 and should be 9/6, employee removed label

Basic – Raw fruits/vegetables not washed prior to preparation

Cutting cucumber, explained to her

Basic – Sanitizing solution for wiping cloths not free of food debris and visible soil

Employee changed it Corrected On-Site

Basic – Single-service articles not stored inverted or protected from contamination. nToo many filters above coffee machine, employee placed them in bag Corrected On-Site Repeat Violation

Basic – Wiping cloth sanitizing solution stored on the floor

By hand sink at cook line, employee placed it on shelf Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

White powder in bulk container, employee wrote name on Corrected On-Site

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands

Employee grabbed raw bacon then grabbed bag of bread, explained to him and he washed hands Corrected On-Site

High Priority – Operating with an expired Division of Hotels and Restaurants license

Expired on 6/1/23 Admin Complaint

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Caesar salad made with raw eggs on shelf above other dressing with no eggs, employee rearranged reach in cooler Corrected On-Site Repeat Violation Admin Complaint

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Pasta made on 9/6, employee discarded 2 individual bags Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

47f chicken above fill line in prep unit, employee rearranged Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed.n+200 ppm chl, in bucket, test strip almost black, employee made new solution, 100 ppm chl 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

Emailed one Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Around nozzles

Intermediate – Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient

Caesar salad made with raw eggs, operator placed the * on menus Corrected On-Site

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

Quat

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

Hand sink by mop sink closet, employee placed some 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

No employees training seen for one that left it at home Repeat Violation

Intermediate – No soap provided at handwash sink.n Hand sink by mop sink closet, employee placed some Corrected On-Site

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

Employee left it at home, a year working here

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only

In storage closet Repeat Violation