JT'S SEAFOOD SHACK

Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. At the time of inspection, establishment serves tuna undercooked. Does not have disclosure on the menu. Warning - From follow-up inspection 2021-12-02: Operator needs more time to update menu. Time Extended

High Priority - Dented/rusted cans present. See stop sale. One can of ketchup and one can of tomatoes dented in dry storage area.

High Priority - Evidence of wastewater dumped onto ground. Waste water from sewage backup through floor drain being squeegeed through back door outside onto ground. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In drawers at cookline, Raw seafood stored over tuna served undercooked per person in charge under consumer advisory. Also, raw ground beef stored over raw fish. Person in charge rearranged items. 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. At the time of inspection milk dated 11/22, soup dated 11/23, Turkey dated 11/24.

High Priority - Sewage/wastewater backing up through floor drains. At the time of inspection, observed water backing up through drain in food storage area. Plumbing service onsite during inspection, drain draining correctly with dishmachine running by the end of inspection. Corrective Action Taken Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At server counter top reach in cooler coleslaw 48°F, egg wash batter at fry station 46°F. Person in charge states has been out for less than 3 hours. Person in charge will hold batter on time, and voluntarily discarded coleslaw. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bibb with orange hose attached. Employee utilizing hose to flush drain.

Intermediate - Clam/mussel/oyster tags not marked with last date served. At the time of inspection no date marked on oyster tags.

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand wash sink at the time of inspection. Person in charge removed. Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. At the time of inspection, establishment serves tuna undercooked. Does not have disclosure on the menu. Warning

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. At the time of inspection, unable to provide proof of training for some employees.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the time of inspection, fish dip, tuna in reach in cooler with no date mark. Person in charge marked appropriately. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Three pairs of tongs hanging from oven handles. Also, spatulas in between pipes above the cookline. Person in charge moved items to appropriate location. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In women's restrooms, at hand wash sink in kitchen, no hand wash sign.