JC'S SANDWICH

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at front counter. Repeat Violation Warning - From follow-up inspection 2026-03-26: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table near office. Warning - From follow-up inspection 2026-03-26: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning - From follow-up inspection 2026-03-26: Time Extended

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator cracked raw shell egg with out changing gloves or washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at front counter. Repeat Violation

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

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

Intermediate - No soap provided at handwash sink. Handwash sink next to 3 compartment sink. Operator provided at time of inspection. Corrected On-Site

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.

Basic - Bowl or other container with no handle used to dispense food. White bowl in bulk bread crumbs.

Basic - Cutting board has cut marks and is no longer cleanable. Large cuts for bread.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee only has sanitize bay filled while washing dishes at time of inspection. Operator had employee fill all 3 bays in correct order at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in reach in cooler of kitchen near steam table.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Scoop in handwash sink at front counter.

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/ 5 employees working at time of inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen. Repeat Violation

Basic - Food stored on floor. Bulk water on floor in dry storage area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in bulk rice.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open water bottle in reach in cooler in kitchen.

High Priority - Raw animal food stored over or with unwashed produce. Raw bacon over unwashed lettuce in reach in cooler. Operator relocated at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing cup in handwash sink at front counter.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on prep table in kitchen.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washing dishes with only sanitizer bay set up. Spoke with operator about proper dish washing procedures.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked chicken in reach in cooler.

Intermediate - No soap provided at handwash sink in kitchen.

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.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open water bottle in reach in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over cut ham in reach in cooler. Operator relocated at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sponge in handwash sink at front counter. Operator removed at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink next to three compartment sink. Employee provided a5 time of inspection. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl in bread crumbs.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers in kitchen.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in reach in cooler. Operator removed at time of inspection. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen. Repeat Violation Warning - From follow-up inspection 2023-06-02: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink in kitchen. Repeat Violation Warning - From follow-up inspection 2023-06-02: Time Extended

Intermediate - - From initial inspection : 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. Chicken in reach in freezer. Warning - From follow-up inspection 2023-06-02: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler over food for establishment. Reach in cooler near sandwich press station in back kitchen. Warning - From follow-up inspection 2023-06-02: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses on prep table. Repeat Violation Warning - From follow-up inspection 2023-06-02: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Corrected On-Site

Intermediate - No soap provided at handwash sink. Back prep room Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. At room temperature, removed and placed in cooler Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site Warning - From follow-up inspection 2022-06-27: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee is washing dishes by hand and handling/scraping off soiled dishes and then handling clean equipment. Discussed proper hand washing with employee.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitizer set up while employee is doing dishes by hand. Sanitizer set up and dishes were re washed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in reach in cooler. Items re arranged to prevent cross contamination. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flat of raw shell eggs left on counter. Temped at 69 °F. Discussed with time as a public health control with operator. He decided to keep eggs at temperature 41 °F or below. Operator moved to reach in cooler. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer tested 200+ppm. Re made and tested 100 ppm. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink. Discussed the need to use an approved handwash sink to wash hands. Employee re washed hands in handwash sink. Corrective Action Taken

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Back handwash sink.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Non acoustic tiles. Back room by large door is open rafters and there is clean equipment stored on racks.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Mixing bowls, hotel pans, pots, plastic storage bins, fryer baskets and pot lids. Items are all stored in an area that does not have smooth and easily cleanable ceilings.

Basic - Cutting board has cut marks and is no longer cleanable. On prep table by back door.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Moved to proper storage. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee is doing dishes by hand. There is no wash sink, rinse sink or sanitizer sink set up for dishes. Employee is just scrubbing and rinsing in the same sink. Operator had employee set up three compartment sink in correct order. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed ham being thawed at room temperature. Operator moved to reach in cooler. Corrected On-Site