JAX BEACH BRUNCH HAUS

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored on prep table in kitchen near container containing diced tomatoes. Employee removed and stored properly. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing rubber bracelet. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup around door of walk in freezer. Employee broke the ice away from door. Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler in deep pan Sausage gravy (56F - Cold Holding). See stop sale Manager stated gravy was made yesterday and placed in walk in cooler to cool.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored in walk in cooler over box of potatoes. Observed raw shell eggs in walk in cooler stored over liquid eggs in cartons. Employee removed and stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler in deep pan Sausage gravy (56F - Cold Holding). See stop sale Manager stated gravy was made yesterday and placed in walk in cooler to cool.

Intermediate - Misrepresentation of a fruit or fruit juice. Observed fresh squeezed orange juice on multiple menu items. Per PIC utilizing Natalie's juices that do not indicate Fresh squeezed on labeling that indicates Freshly handcrafted. Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at employee hand washing sink located outside in ice machine room. Employee provided paper towels for employee hand sink. 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. Observed some required food training expired for some.

Basic - Bowl or other container with no handle used to dispense food. Observed bowls without handles in drawer cooler used to portion proteins. Employee removed and stored bowls properly. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean utensils stored in soiled plastic containers. Employee will remove and place in ware washing. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on table next to utensils. Employee removed and stored properly. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in ware washing dry rack dishes that were wet nesting. Employee removed and placed in ware washing area. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup pin walk in freezer. Manager stated they recently had freezer worked on.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed in walk in cooler house made Blue cheese dated 8-28-2024, House made horsey sauce dated 9-1-2024,House made Aoli dated 9-1-2024.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on table near dish machine. Manager removed and stored properly. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers on dry storage rack wet nesting. Manager removed to dry properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on table in warehouse washing area. Observed employee drink next to single service lids in coffee station area. Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with watch on while engaging in food preparation.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters soiled over grill area.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating then engaged in food preparation. Manager spoke to employee regarding hand washing and eating. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling pitcher up with water in hand sink on cook line. Spoke to employee regarding hand washing sink that is used for hand washing only.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed dish machine in bar area without measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table. Employee removed and stored properly. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in a food preparation. Manager advised employee not to eat on cook line. Corrective Action Taken

Basic - Food stored on floor. Observed soda boxes stored on floor of dry storage area. Observed tortillas on floor of walk-in freezer. Manager removed and stored food's properly. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed Walk-in cooler/freezer shelves with rust that has pitted the surface.

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. Dishmachine 0ppm. Sanitizer solution not dispensing from sanitizer line. Manager stated he will call service person and direct dishwasher to manually sanitize. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottle of house made ranch (49F) in expo cooler on cook line. Bottle sticking outside food pan. Manager stated sauce was placed in cooler from walk in cooler at 7:30am. Manager moved sauce to walk in cooler. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Certified manager has no knowledge of all big 6 foodborne illnesses. Reviewed with manager and emailed him big 6 handout. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a large watch while preparing eggs in egg station on cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet cups stacked together above soda machine on cook line. Reviewed wet nesting with manager.

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Stand alone reach in cooler shelves with rust. Cooler located in expo station. Repeat Violation

Basic - Single-service articles improperly stored. Multiple cases of plastic wear stored on floor at the entrance of the cook line. Manager properly stored plastic wear. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled by dishmachine and ceiling tiles soiled throughout kitchen.

High Priority - Displayed food not properly protected from contamination. Uncovered tray of drink garnishes display in bar counter near costumers. Bartender moved tray behind the bar. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook cracking raw shell eggs and then plating cooked eggs without washing his hands. After reviewing with cook, employee properly washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Batters, gravy, sausage and grits held under time control on cook line but items not properly time marked. Chef stated food were placed on time control this morning at 8am, and properly time marked food. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser not dispensing towels at handwash sink in dishwasher area. Manager fixed dispenser

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a bracelet while prepping raw bacon in back prep area.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Milk stand alone reach in cooler have rusty shelves Repeat Violation

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Smoked salmon (cold smoke) stored over cook chicken in the walk in cooler. 2. Raw shell eggs stored over pancake batters in walk in cooler. 3. Crab cakes made with raw shell eggs stored over cook chicken in the walk in cooler. Cook properly separated and stored food in the walk in cooler. Corrected On-Site Warning - From follow-up inspection 2022-04-11: Raw shell eggs stored over liquid eggs and an opened case of chocolate in the walk in cooler. Reviewed proper food storage with chef. Admin Complaint

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Drink stand alone reach in cooler near soda machine on cook line have rusted shelves. Warning - From follow-up inspection 2022-04-11: Shelves still rusted. Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak stored over raw shrimp in walk in cooler. Chef properly separated food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. pancake batter (44-48°F); crapes batter (52°F) on ice next to the flat grill on cook line. Chef stated batters were made a few days back and put on ice from the walk in cooler approximately 2 hours ago. Chef added more ice and completely submerged batter containers. 2. shredded cheddar (53°F) stored inside the spinach container in egg cooler on cook line. Chef stated cheese was taking from the cooler approximately an hour ago. Chef placed cheese inside prep cooler. 3. Cut melon 52°F cut a few days ago in expo reach in cooler. Chef stated cut melon was placed in cooler from walk in earlier this morning. Chef voluntarily discarded cut melon. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (112-125°F) under the heat lamp next to the container of bisques near the expo station. Chef began reheating the sausages. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on main cooler on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf above sandwich cooler on cook line. Employee properly stored drink. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Floor inside walk in cooler in disrepair Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around walk in freezer door.

Basic - Soiled dry wiping cloth in use. Soiled dry wiping towels in use to wipe down in use knives and cutting boards. Chef replaced towels with cleaned ones. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of sugar and flour near managers office not labeled. Chef labeled containers. Corrected On-Site