RELISH - BIG TASTY BURGERS! - JAX 1

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In prep table. Cut tomato 50°. 50°. 49°. cut lettuce 49°. Pico 50°. Cut tomato 50° in reach in cooler. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pink slime buildup in frontline self serve ice chute.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Frontline reach in cooler / make table with torn gaskets.

Basic - Hole in or other damage to wall. Hole in wall above walk in freezer door.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from ceiling vent in walk in cooler.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn cooler gasket. Frontline cooler.

Basic - Utensils in poor condition. Melted plastic pan. Dry rack.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese 48°. Hamburger 47°. Raw chicken 46°. Chicken 48°. In drawer cooler by grill. Items Moved by manager to another cooler. Placed about 11 am. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple at frontline. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Foods not held to 41° or below. Cookline drawer coolers : sliced cheese 48°. Hamburger 47°. Raw chicken 46°. Chicken 48°. In drawer cooler by grill. Items Moved by manager to another cooler. Placed about 11 am. Drawer does not form a tight sealing fit. Warning

Basic - Hole in or other damage to wall. Missing wall cover by walk in cooler and walk in freezer. Repeat Violation

High Priority - Roach activity present as evidenced by live roaches found. One live roach on floor by rear dry goods rack. Killed by manager. Corrected On-Site Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 5 , rodent droppings on floor by rear dry goods area opposite walk in freezer. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 48°. 49°. Chopped tomatoes 49°. In make table. Placed about 1 pm. Moved by manager.

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle next to foods at frontline. Moved by manager. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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/ 4 food service employees onsite with no certified food manger present. Certified Food Manager arrived later. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training available. Warning

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.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and/or hand jewelry while engaged in food preparation and service

Basic - Employee with no hair restraint while engaging in food preparation. Food prep employee with inadequate hair restraint. Long braided hair.

Basic - Water leaking from pipe and/or faucet/handle. Leak at faucet at Three compartment sink.