JENKINS QUALITY BBQ

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. Grabbed bread, explained to him and he got gloves, discarded bread Corrected On-Site

High Priority - Live, small flying insects found. One fly at cook line

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 109-128f chicken, in warmer, cooked this morning, employee reheated them in microwave to 165f Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by smoker Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Drill in it, hand sink in sauce room, manager removed it Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand sink in sauce room, employee placed one Corrected On-Site

Basic - Accumulation of debris in three-compartment sink. Upper ledge soiled

Basic - Dead roaches on premises. 2 dead in triple sink room, cleaned by manager Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf above plastic utensils, employee moved it, front counter Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Making sandwiches

Basic - Floor tiles missing and/or in disrepair. By upright freezer, triple sink room

Basic - Hole in or other damage to wall. By triple sink

Basic - No Heimlich maneuver/choking sign posted. Emailed one Corrective Action Taken

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by microwaves and shelves in triple sink area, gaskets in box freezer Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw ribs, 41f, employee turned cold water in Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By hand sink in kitchen

High Priority - Container of medicine improperly stored. Alcohol above prep area, employee moved it Corrected On-Site

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. Employee picked a piece of rib she dropped on the floor and placed it in trash then she got sauce to put on ribs, explained to her and she washed hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ribs on shelf above cakes and potato salads, upright cooler in sauce room, employee rearranged Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by bbq pit

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. +200 ppm chl in triple sink, sauce room, test strip turned almost black

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink

Intermediate - Handwash sink used for purposes other than handwashing. Sauce spatula in it, remove by employee Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in sauce room, employee brought a roll Corrected On-Site

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. For one employee that hasn't been trained Corrected On-Site Repeat Violation

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. One employee here for 2 months Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Alcohol by cook line, employee labeled it Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine

Basic - Dead roaches on premises. One by triple sink in sauce room, cleaned Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep counter, employee moved it Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice. Employee removed it, in ice machine Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by passing window and by box freeze, gasket in box freezer Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw ribs in triple sink, 32-43f, employee turned cold water on Corrected On-Site Repeat Violation

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By warmer in kitchen, scraped with small holes, and wall scraped behind kettle

Basic - Working containers of food removed from original container not identified by common name. Bags with powders in sauce room

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One on triple sink area Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 130-135f ribs-140f/2nd temp, employing placed them on bbq pit at 10:30 am then placed them on warmer, he didn't take a temperature, it's 12:31, mgr placed them back on bbq pit for quick reheating Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Sugar bags in front of hand sink, cook line area, employee moved them Corrected On-Site

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. For new employees

Intermediate - No soap provided at handwash sink. In hand sink at sauce room, employee placed one Corrected On-Site Repeat Violation

Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating

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. One employee here for 3 months

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, moved to bottom shelf Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer food, manager moved it Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Making sauce

Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Upright black cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above triple sink Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. At room temp, ribs 41f, turned cold running water on Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside with a chemical spray bottle then turned meat on bbq pit with bbq stick, explained to him and he washed hands Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in sauce room Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 118-130f chicken and 122f rib in warmer, employee placed them in bbq pit, got to 165fb Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl bucket, test strip turned dark blue and then a little white, explained to her and she made new solution, 100 ppm Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands in triple sink after using the bathroom, explained to her and she washed in hand sink Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Scooping fries, explaining to her and she got gloves Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Drill in it, hand sink in sauce room, mgr moved it Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in sauce room

Intermediate - No soap provided at handwash sink. Hand sink in sauce room Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sandwiches made on Saturday, Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Cleaner by triple sink in sauce room, mgr labeled it Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep counter Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone above sugar container, bbq area, employee moved it Corrected On-Site Repeat Violation

Basic - Food stored on floor. Sauces in boxes on floor,

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by serving window Repeat Violation

Basic - Reuse of single-service or single-use articles. Boxes for raw ribs and raw chicken used for sauces in bottles, mgr moved them and discarded boxes Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On table Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. White powder, labeled sugar by mgr Corrected On-Site

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. On cloth towel. Employee washed again and dried with paper towel Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in kitchen

High Priority - Toxic substance/chemical improperly stored. Cleaner above packet food at front counter, employee moved it Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by bbq pit

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. One new employee Repeat Violation

Intermediate - No soap provided at handwash sink. In hand sink at prep room, employee placed some Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw made yesterday early morning, mgr wrote date on Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser by triple sink per mgr Repeat Violation

Basic - Dead roaches on premises. 2 dead by fryer, employee cleaned them up

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above packet food at front counter, mgr moved it Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses and backpack on top of mustard jars, employee moved them Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. By fryer

Basic - Hole in or other damage to wall. By rear door and by ac next to triple sink

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler in kitchen, mgr placed one Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. One hood filter, shelves in triple sink room Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler in sauce room

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By handsink in kitchen and by kettle

Basic - Water leaking from pipe and/or faucet/handle. Base of handle in triple sink

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table, employee discarded it Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken (113-127F - Hot Holding), stored in steam table, place there approximately 15 mins ago after reheating on grill as per manager. Manager reheating Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Cleaning chemical bottle stored on top of upright reach in cooler in kitchen. Moved by manager. Corrected On-Site

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/ Two managers Wilton Brown expired 10-25-21 and Wilton Brown Jr expired 9-27-22.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to manager office and ware washing area 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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. Corrective Action Taken

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. Two employee training records expired

Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid spray bottled unlabeled on shelf next to condiment bottles. Employee stated it's sanitizer Yellow liquid in container stored outside back door not labeled. Manager stated it's kerosene gas place in old fry oil jug. Manager labeled Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored next to food in kitchen area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and purse stored next to food in kitchen area

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist. Employee removed Corrected On-Site

Basic - Equipment in poor repair. Upright reach in cooler in kitchen area and next to manager office with torn gaskets Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. On prep table in kitchen. Moved by manager. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In mens restroom. Provided hand wash sign paper to operator Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in coolers with soiled gaskets

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright right reach in freezer is soiled

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on dry storage box in kitchen. Manager properly stored Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At three compartment sink area. Manager discarded and remade solution Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly near long white reach in freezer, one fly near the fryers

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink Near triple sink and in kitchen area. Manager provided paper towels during inspection Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee filling sauce bottles without a hair restraint

Basic - Equipment in poor repair. Torn gasket on white reach in cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Food debris on walls in kitchen and in room where the triple sink is located

Basic - Cutting board has cut marks and is no longer cleanable. Grooved marks on cutting board

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table with bottled sauces and meat slicer. Employee properly stored beverage during inspection Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored with single service to bags Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of microwave Repeat Violation

Basic - Single-service articles improperly stored. Case of foam cups stored on floor in storage area

Basic - Time/temperature control for safety food thawed in an improper manner. Bags of chicken thawing in standing water in triple sink

Basic - Carbon dioxide/helium tanks not adequately secured. Two red co2 tanks not adequately secured near drive thru window. Employee properly secured co2 tanks during inspection Corrected On-Site

Basic - Dead roaches on premises. On large dead roach on floor under hand wash sink, employee discarded dead roach during inspection Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack on bottom shelf next to barbecue sauce. Employee moved back pack during inspection Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom left side microwave is soiled with food debris at top of unit