MASON JAR III INC

High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed at the time of inspection Corrected On-Site

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Employee turn faucet to increase water volume. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up triple sink with 100ppm chlorine sanitizer solution Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up triple sink with 100ppm chlorine sanitizer solution Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken next to Ready to eat Cornbread. Flip top cooler Operator moved chicken to bottom shelf Corrected On-Site

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/ Manager arrived during inspection. Manager, Jesus Rado Sucno Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef thawed at room temperature in food preparation sink. Operator placed under running water Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3Compartment sink

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser at hand wash sink next to flip top cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. wall behind 3Compartment sink. Wall next to Handwashing sink soiled with grease

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid located under handwashing sink next to prep sink. Operator discard pesticide Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives and tongs Operator placed in water with temperature of 135F Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Time/temperature control for safety food thawed in an improper manner.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind 3Compartment sink

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken in same container as cooked chicken Owner removed raw chicken to lower shelf Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken then handled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind 3Compartment sink

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Owner set up sanitizing buckets and placed wiping cloth in buckets. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings; (46F); Fish (45F) Owner removed items to freezer.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine 25 Ppm. Operator primed rechecked 50 Ppm Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee was hands less than 10 seconds

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid in dishwashing washing area. Operator discarded. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over celery. Operator placed celery on upper shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in Avantco reach in cooler. Operator placed beef in other cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (55F - Cold Holding); garlic and oil (57F - Cold Holding) in flip top on cook line. Per operator held less than 4 hours. Operator placed items in freezer for quick chill . Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator Jesus Ernesto Rado 01/03/18

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Italian wedding soup, cream sauce, black beans. Operator labeled Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour container the scoop handle in contact with flour. Operator removed scoop clean and sanitized. Corrected On-Site

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed chili and ground beef thawed under water that was barely running/dripping. Operator opened water. Corrected On-Site

Basic - Working containers of flour removed from original container not identified by common name. Operator labeled. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer solution over 200 Ppm . Operator diluted rechecked 50Ppm

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator name Jesus Rado Sucno 01/03/18

Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee cup and spoon in hand washing sink. Cook removed. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink in prep area hot water turned off. Operator turned hot water on. Temperature 102F. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket next to bowl of flour on the cook line. Operator removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At prep area reach in cooler; raw shell eggs stored over read-to-eat pork. Operator moved eggs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area glass door reach in; raw chicken (49°F - Cold Holding); raw mahi (49°F - Cold Holding). Operator stated being held less than 4 hours, moved items to upright stainless reach in. Corrective Action Taken

Intermediate - No soap provided at handwash sink. At cook line hand wash sink; no soap. Operator provided soap. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line; knife stored between flip top cooler and steam table. Operator removed. Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. At cook line; knives stored in chlorine sanitizer (100ppm). Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Shell eggs and raw shrimp over brussels sprouts in reach in cooler. -raw chicken over broccoli rabe Operator inverted Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 compartment sink because hand wash sink was in use

Intermediate - No probe thermometer provided to measure temperature of food products.

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.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee Duce de leche ice cream in GE RIF

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee placed on beard guard

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Grill brush stored on floor. Employee cleaned in 3 compartment sink Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of water and kombucha in salad flip top cooler on cook line

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to handwash sink on cook line