JUNIORS SEAFOOD RESTAURANT & GRILLE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line fry station, employee picked up sweet potato fry from floor, changed gloves but did not wash hands before handling fry baskets and cooked foods. Operator spoke to employee, he washed hands and changed gloves. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler, 6 packages of reduced oxygen packaging salmon not removed from packaging before thawing. Operator discarded. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in glass door reach-in cooler, crab meat (44-47F - Cold Holding). Operator stated he had out for short time to make order. Temperature after 30 minutes 39-40f At cook line fry station in ice tub on counter, corn (58F - Cold Holding). Operator added corn to Time as a Public Health Control and marked time. Corrected On-Site

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. At cook line, milk wash and hush puppy mix have no time marked. Operator stated items out 1 hour, he marked times. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler, 6 packages of reduced oxygen packaging salmon not removed from packaging before thawing. Operator discarded. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple hood filters have grease build up.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At cook line, floor covering in disrepair, peeling up. Repeat Violation

Basic - Utensils in poor condition. At triple sink, rubber spatula on hanging rack has chipped edges. Operator discarded. Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At cook line, sanitizer bucket with wet towels has soap and chlorine sanitizer per employee. Operator remade bucket with sanitizer only, changed out towels. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At cook line reach-in cooler, 27 each salmon in reduced oxygen packaging, labeled to remove from packaging before thawing, packaging not opened/fish not removed.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line reach-in cooler, 27 each salmon in reduced oxygen packaging, labeled to remove from packaging before thawing, packaging not opened/fish not removed.

Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish shelves, plastic and metal containers stacked before air drying. Repeat Violation

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. In dry storage area, floor under racks/shelves soiled. At cook line, floor behind stove has build up.

Basic - Food stored on floor. In walk-in cooler, container of slaw on floor. Manager moved to rack. Corrected On-Site Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At cook line, floor covering in disrepair. Manager stated they contacted installer and had date scheduled in August but installer canceled and has not rescheduled. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, sour cream (47F - Cold Holding); butter (57F - Cold Holding). Employee stated items placed in service 2 hours prior. Operator moved items to Time as a Public Health Control, added to form, time marked. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee present hired over 60 days per operator, not able to locate training certification. Operator gave employee new food handler book to study. Corrective Action Taken

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. 3 new employees present, hired less than 60 days, no proof available of employee responsibilities. Operator explained responsibilities to employees and had DBPR form filled out. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At dish area on lower shelf, spray bottle identified as degreaser not labeled. Operator had employee label. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. In dry storage room, cardboard lining top of can rack under to go boxes. Operator removed cardboard. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, multiple clean plastic containers stacked before air drying. Repeat Violation

Basic - Food stored on floor. At wait station under counter, bag of sugar on small rack has overhang on floor. Operator had employee place on 2 racks to avoid overhang. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. At triple sinks, shrimp thawing in standing water. Operator placed under running water. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At cook line, floor covering in disrepair. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, 2 containers of portioned marinara cups stored below bags of raw scallops. Employee moved marinara to higher shelf. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, pico dated 10/11. At wait station reach-in cooler connected to walk-in cooler, ranch dressing date 10/15 and 10/17. Employee discarded all items. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach-in cooler, heavy cream (51F - Cold Holding); shrimp (54F - Cold Holding). Items in cooler less than 4 hours.

Intermediate - Handwash sink not accessible for employee use at all times. At dish area, black bustub on sink. Manager removed. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. In dry storage at end of cook line, cardboard used under plastic jugs.

Basic - Covered waste receptacle not provided in women's bathroom. In women's restroom, trash can lid no longer closes. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. One person on cook line and one at dish area, no hair protection.

Basic - Equipment and utensils not properly air-dried - wet nesting. At clean dish shelves, plastic containers and metal pans stacked before air drying. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gaskets on reach-in cooler across from fryers soiled. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At cook line, floor covering in disrepair. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, bustub of prepared slaw stored below unwashed cucumbers.

Basic - Wet mop not stored in a manner to allow the mop to dry. In storage closet by restrooms, mop stored in mop bucket.

Basic - Working containers of food removed from original container not identified by common name. At dining room drink station, portioned sugar in bottom cabinet not labeled.

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. Dishwasher (Chlorine 0ppm); operator changed container and primed, retested Dishwasher (Chlorine 50ppm) Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, cans of pasteurized crab meat stored under raw fish. Operator moved crab meat. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In cook line reach-in cooler, cooked noodles dated 4/7, boiled shrimp dated 4/10 and cooked rice dated 4/11. Operator discarded.

Basic - Covered waste receptacle not provided in women's bathroom. Missing in women's restroom at back of dining area.

Basic - Equipment and utensils not properly air-dried - wet nesting. At clean dish shelves, plastic containers stacked before air drying. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over fryers have build up. Employee stated he is cleaning today. Corrective Action Taken

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At cook line, floor covering in disrepair. Operator stated he has placed service call to installer and they should be out next week to repair. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2023. Operator paid for license during inspection. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Some records present are missing training dates.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly observed on cook line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Alfredo sauce stored in reach in cooler prepared eight days prior. Sauce discarded. Ranch dressing in front glass door of walk in cooler dated eight days prior. Dressing discarded.

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. Milk wash and hush puppy mix on cook line not time marked. Items placed out appropriately 30 minutes prior. Items time marked by operator. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer bucket on cook line 200+ chlorine sanitizer. Employee added water to solution. Tested 50ppm. 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. No written documentation could be provided. Operator has Food Employee Reporting Agreement and will review with each employee. Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Establishment prepares Alfredo sauce and Gumbo soup, and freezes products. Both products were removed from Walk in freezer and placed in walk in cooler to thaw but date did not reflect when product was removed. Operator correctly dated product. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing clear chemical cleaner stored in dry storage area with chemicals not labeled. Bottle labeled. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Trash can in women's restroom in dining room is not fully covered.

Basic - Current Hotel and Restaurant license not displayed. License displayed is for wrong location.

Basic - Employee eating in a food preparation or other restricted area. Employee drinks on prep table in small prep area. Drinks moved and stored correctly. 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 brown purse on shelf in prep area with to go containers. Purse moved and stored correctly. Corrected On-Site

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Light green dumpster is partially sitting on grass. Operator has contacted dumpster company to remove. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle on cook line.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sweet potato pie and brownies at counter top. Brownies moved behind front counter. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near dish area.

Basic - Open dumpster lid. Dumpster outside of establishment. Lid closed. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies observed in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat mayonnaise in walk in cooler. Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Container of lobster bisque soup prepared 08/16 and container of gumbo soup prepared 08/17 stored in reach in cooler on cook line. Both soups discarded.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Container of lobster bisque soup prepared 08/16 and container of gumbo soup prepared 08/17 stored in reach in cooler on cook line.

High Priority - Toxic substance/chemical improperly stored. Two spray bottle containing chemical cleaner stored in storage closet by restrooms over to go cups. Chemicals moved and stored correctly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet on side of building where red hose is attached. Missing on faucet below triple sink where red hose is attached. Repeat Violation Admin Complaint

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. Container of milk stored in walk in cooler/server reach in cooler opened yesterday morning. Milk dated. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue chemical cleaner stored under hand washing sink near front counter. Bottle labeled. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans/containers near dish area. Repeat Violation

Basic - Floor area(s) covered with standing water. In walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer and around door. Repeat Violation

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

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Two shelves below two prep tables on cook line are rusting. Exterior of walk in freezer door are rusted. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep shelves below prep tables in kitchen area. Hood filters above cooking equipment. Can rack in dry storage area. Repeat Violation

Basic - Single-service articles improperly stored. Case of to go foam cups on floor in storage closet across from restrooms.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen and in walk in cooler. Repeat Violation