JAKE`S WAYBACK BURGERS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sliced tomatoes 40F, Manager moved eggs during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of bleach water.

Basic - Food stored on floor. Tubs of ice cream stored on floor in freezer.

Basic - Grease build up on sidewalk outside back door

Basic - Ice buildup in reach-in cooler behind front counter.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm quaternary sanitizer. Operator added sanitizer to water. Tested at 200ppm. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tea stored in urns with dispensers that have not been wash, rinsed and sanitized at least every 24 hours.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 112F, cooked mushrooms 109F, hot holding on flat top. Items moved to hotter side of flat top. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on ice dispenser. Manager cleaned dispenser at time of inspection. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires test strips for quaternary sanitizer. Manager ordered test strips during inspection. Corrective Action Taken

Basic - Iced tea dispenser not cleaned at least once every 24 hours. Operator states ice tea dispenser gets soaked in bleach water. Per manger no soap was used for the last cleaning with bleach 3 days prior. See stop sale.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm. Manager made new solution. Tested at 150ppm Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter reach in cooler: milk 47F, per manager milk in cooler over night. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter reach in cooler: milk 47F, per manager milk in cooler over night. See stop sale. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked mushrooms on side of flat top at 91F, per manager for approximately 3 hours. Discussed time as a public health control with operator and provided written form. Manager time marked mushrooms at time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed residue and food particles on dicers. Manager placed dicers in dish pit for cleaning. Corrective Action Taken

Intermediate - Spray bottles containing toxic substance not labeled. Per manager bottles contain glass cleaner and bathroom cleaner.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 2 cases of burgers date marked 8/27/24.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed 2 cases of burgers date marked 8/27/24.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 51F and impossible burgers 50F. Manager states brought up to cooler 3 hours ago. Manager moved product to back walk in cooler and is calling repairman for cooler. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents in dining area with mold like substance and dust build up. Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee making shakes and applying topping without gloves.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents and ceiling tiles with dust build up in front of house and in back prep area. Also ceiling tiles missing next to grill.

Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees with no hair restraints while engaging in food prep.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle in back with purple liquid in it with no label. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vents in dining area with build up of dust and grease. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking with no hair restraint. Employee put hat on. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed build up of food in microwave in back on prep table.

Basic - Old labels stuck to food containers after cleaning. Observed old label on chicken tenders prepped today. Manager put new label on container. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed hot dogs, cheese sauce and vegetable chili thawing in sink with no water running.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice chute to soda fountain with mold like substance.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Packaged food not labeled as specified by law. Observed three bins in back with no label.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with no label with pink substance in it.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents in dining area with dust and grease accumulation.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed 3 open top cups sitting on and under prep table in kitchen. Manager threw away. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 employees with no hair restraint.

Basic - Hood filters/grease extractors not cleaned. Observed build up of grease on hood.

Intermediate - Handwash sink used for purposes other than handwashing. Observed scrub pad in front hand sink and dish in back hand sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in hand wash sink in prep area.

Basic - Food stored on floor. Observed 4 cases of buns on walk in freezer floor. Repeat Violation

Basic - Stored food not covered. Observed tater tots not covered in reach in freezer on line.