JASON'S DELI

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta on salad bar at 44f for 1 hour. Operator swapped feta for container in cold storage at 39f. Repeat Violation

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. Food handler trainer certificates are all expired, but some employees have been working less than 60 days.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler for 2 hours: boiled eggs 55f. Upon observation, items are filled past fill line of pans.

Basic - Bowl or other container with no handle used to dispense food. Small bowls used as scoops for feta and quinoa on make line. Repeat Violation

Basic - Food stored on floor. Boxes of cookie dough stored on floor in walk-in freezer underneath shelves.

Basic - Bowl or other container with no handle used to dispense food. Small plastic bowl used to scoop pico de gallo at make bar near front counter. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris and dust buildup on top of dish-machine.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. One side of splitter at mop sink missing automatic vacuum breaker.

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/ One food manager certificate expired.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in back area holding pastries. Hand wash sink by dish machine holding gloves. Manager removed items during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Small bowl with no handle used to dispense quinoa. Manager removed bowl during inspection. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop for rice sitting in rice. Manager corrected storage during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris buildup on top of dish-machine.

Intermediate - Multiple Food storage containers on clean/dry rack have date marking stickers attached after being washed.

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. Dish machine sanitizer level reading 0 ppm. Operator set up triple sink with quaternary ammonium until dish machine can be fixed. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting on shelf near office.