J MARKS RESTAURANT AND BAR

Basic - Buildup of food debris/soil residue on equipment door handles. On cook line, doors and gaskets on all flip top coolers solid with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In walk in cooler, shelves spiked with food debris.

Basic - Time/temperature control for safety food thawed in an improper manner. In triple sink, steaks and fish thawing in standing water. Operator turned on running water. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. On cook line, handwashing sink blocked with scrubbing pads.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cook line

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator to fill out

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer door and floors.

Basic - Time/temperature control for safety food thawed in an improper manner. At triple sink, thawing food with no running water. Chef turned on faucet. Corrected On-Site

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in coolers. Warning - From follow-up inspection 2023-10-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with, food debris, dirt. Shelves in walk in cooler. Warning - From follow-up inspection 2023-10-18: Time Extended

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish personnel.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Line cook left line and returned. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chopped eggs 46° operator place in walk-in cooler for quick chill. Raw chicken 50° operator split pan , place in cooler for quick cool. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon milk open prior day.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in prep area.

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. 2 new employees

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Buildup of food debris/soil residue on equipment door handles. All cold holding units on cooks line.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Line cook

Basic - Equipment in poor repair. Fry station drawer .

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad station

Basic - Old labels stuck to food containers after cleaning.

Basic - Silverware/utensils stored upright with the food-contact surface up. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Broccoli stored over ready to eat foods. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. marinara overnight (51F - Cooling) Observed marinara in walk in cooler

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator had gloves wipe hands on soiled side cloth then engaged to handle hamburger buns without washing hands. Operator reminded employee of hand washing. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara overnight (51F - Cooling)

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Beef (90F - Hot Holding) less than 2 hours Observed roast beef in alto sham. Operator removed beef and placed in refrigerator to cool.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator threw out.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing glass cleaner substance not labeled. Operator labeled Corrected On-Site

Basic - Equipment in poor repair. Observed door falling off on make table on cook line opposite sauté station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed air conditioner vent in expo station soiled.

Basic - - From initial inspection : Basic - Equipment in poor repair. Door gasket to pasta reach in cooler on cook line in poor repair. - From follow-up inspection 2022-08-03: Equipment in poor repair. Door gasket to pasta reach in cooler on cook line in poor repair. Time Extended

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. At Bar Dishwasher (Chlorine 0ppm). Chlorine sanitizer container was empty. Operator placed new full container and primed machine. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At service station; butter (60°F - Cold Holding). Butter being held portioned in 2oz cups on sheet trays on speed rack mounted to oven. Operator stated butter being held less than 1 hour. Explained use of time as a public health control. Operator placed appropriate time mark and stated would be discarded at 4 hours. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel tags not marked with last date served.

Intermediate - Handwash sink used for purposes other than handwashing. At bar; hand wash sink used to dump drink ice and fruit. Operator removed fruit and cleaned and sanitized sink. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. At walk-in freezer ice paddles stored. Operator moved ice paddles to triple sink to be washed rinsed and sanitized. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Soiled knives rinsed in water only and placed on knife rack. Employee washed,rinsed and sanitized knives. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Can opener blade soiled. Cleaned and sanitized. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Sinks at bars have strainers for dump sinks. Removed and sinks cleaned. Corrected On-Site

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. Multiple employees with expired training certificates. Inspector will recheck at next inspection.

Basic - Buildup of food debris/soil residue on top of dish machine. Cleaned. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease. Hood filters and back of cook line equipment gap has grease build up.