J LEMON PEPPER FISH AND CHICKEN

Intermediate - Handwash sink used for purposes other than handwashing. Metal bowl stored in handwash sink. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at cook line handwash sink. Operator supplied. Corrected On-Site Repeat Violation

High Priority - Live, small flying insects found. One flying insect at cook line by microwave. One flying insect in prep area, door open for delivery.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In prep area reach-in cooler, raw shell egg stored over sliced cheese. Also, in cook line reach-in freezer, open bag of raw scallops stored over open bag of okra. Operator moved all items to proper storage levels. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked chicken (101F - Cold Holding); raw chicken (55F - Cold Holding). Operator stated items out for a little bit. Moved to cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, missing 3 backflow preventers; one on right hose bibb and 2 on ends of splitter on left hose bibb. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. At handwash sink by triple sinks, prep table with grinder stored in front of sink. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. At cook line handwash sink, metal pot in sink. Pit removed. At dish area handwash sink, metal pans in sink. Corrective Action Taken Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sign posted with conch salad. Operator verified conch is raw. No disclosure posted. No consumer advisory posted. Supplied operator with consumer advisory, he posted and asterisked conch salad and advisory. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line handwash sink, no paper towels. Operator supplied. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At front counter, 2 spray bottles with window and surface cleaner not labeled.

Basic - Cardboard used to line nonfood-contact shelves. At prep area, cardboard used to line lower shelf. Operator removed cardboard. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line on shelf next to microwave; keys, cell phone and cigarettes on counter. Operator removed items. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 3 employees on cook line with no hair protection.

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Hood system has build up of grease. Repeat Violation

Basic - Food stored on floor. At cook line, cases of fries stored on floor.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At drive thru, ice scoop,in ice bin has handle touching product. Operator moved scoop. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of microwave has encrusted splatter debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, exterior of reach-in freezer door soiled at handle area. At cook line, hood filters have build up of grease and flour. Repeat Violation

Basic - Reuse of single-service or single-use articles. Wax coated chicken boxes reused for cooked chicken. Operator moved chicken to plastic container. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In back kitchen reach-in cooler, cooked shrimp (90,88F - Cooling 4.5 hours). Shrimp in deep plastic containers stacked on top of each other.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In back kitchen reach-in cooler, cooked shrimp (90,88F - Cooling 4.5 hours). Shrimp in deep plastic containers stacked on top of each other.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in reach-in cooler under pass thru window, raw shrimp stored over green tomatoes and cheese sauce. Operator moved items to correct storage levels. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Spray hose at dish sink lower than flood rim of sink. At triple sinks, hose hangs below flood rim of sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, chicken (76F - Hot Holding). Chicken in basket above fryer for 10 minutes per employee. Operator returned to fryer and heated above 165f. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At cook line, bottle of hand sanitizer stored on top of microwave. Operator moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, splitter missing backflow preventer on non chemical dispenser side.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In back kitchen reach-in cooler, cooked shrimp (90,88F - Cooling 4.5 hours). Shrimp in deep plastic containers stacked on top of each other.

Intermediate - Handwash sink not accessible for employee use at all times. At handwash sink by triple sinks, prep table with grinder stored on front of sink. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink by triple sinks, hose and metal lid stored in sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at both handwash sinks. Operator supplied. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Missing at both handwash sinks. Operator supplied at cook line handwash sink. Corrective Action Taken Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. In back kitchen, restroom door missing self closer.

Basic - Cardboard used to line nonfood-contact shelves. At cook line, cardboard used under containers of flour. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee bottle water on top,of microwave. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. At cook line, employees drinking from cup with no lid or straw.

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At front counter area, ac return vent has dust build up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, reach-in freezer gasket has build up,of food debris. Repeat Violation

Basic - Single-service articles improperly stored. At drive thru window and outside storage container, cups, bags and togo containers stored on floor.

Basic - Working containers of food removed from original container not identified by common name. At front counter area in cabinet, seasoning container not labeled.

High Priority - Live, small flying insects found At cook line, Observed 1 flying insect. At back kitchen near restroom, observed 1 flying insect.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line, open case of raw beef stored over open case of raw fish, bags of raw oysters stored over open case on okra. Operator moved all items to correct storage levels. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken stored over raw fish, raw fish stored over cooked corn. Operator moved to correct storage levels. Corrected On-Site

High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. No proof of parasite destruction available for conch used in raw conch salad. Operator arrived at end of inspection with letter from supplier stating product meets freezing requirements. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In 2 door under counter reach-in cooler in back kitchen, Swiss cheese (73-74F - Cold Holding); American cheese (72F - Cold Holding). Unit thermometer displays OFF. Items in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door under counter reach-in cooler in back kitchen, Swiss cheese (73-74F - Cold Holding); American cheese (72F - Cold Holding). Unit thermometer displays OFF. Items in cooler overnight.

High Priority - Toxic substance/chemical improperly stored. At front counter cabinet, spray bottle of sanitizer stored over plastic togo bags. Operator moved. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. In back kitchen, handwash sink blocked by metal table. Operator moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. In back kitchen, plastic pitcher in handwash sink. Operator removed. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Per manager conch salad is served raw, not identified on menu board to left of counter. Also, no consumer advisory posted. Operator posted consumer advisory and linked to conch salad board with star. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at cook line, back kitchen and restroom handwash sinks. Operator supplied. Corrected On-Site

Intermediate - No soap provided at handwash sink. At cook line handwash sink, no soap. Operator supplied. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At front counter cabinet, spray bottle identified as sanitizer not labeled.

Basic - Cardboard used to line food-contact shelves. At cook line, cardboard used on shelf under flat top. In back kitchen, cardboard used between layers of sauce containers. Operator start removing. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, multiple employee drinks on counter with aluminum pans. Operator moved drinks to bottom shelf. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At drive thru storage shelves, employee purse and cell phone stored over portioned sauces. Employee moved personal items. Corrected On-Site

Basic - Ice scoop handle in contact with ice. At drive thru ice bin, scoop handle touching ice.

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops stored in mop bucket of dirty water and in bottom of mop sink.

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