JEANNIE'S PLACE

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

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook at cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish drying rack.

Basic - Equipment in poor repair. Upright white freezer in back dry storage handle is missing. Upright freezer and cooler at front counter missing handle.

Basic - Floor soiled/has accumulation of debris. Floor at cook line soiled. Floor in back kitchen area. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white chest freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line. Upright reach in cooler gaskets in back kitchen area. Upright white freezer gaskets Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line. Upright reach in coolers in back kitchen area. Upright white freezer interior. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line soiled. Wall by three compartment sink and dishwasher.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours operator reheated to 165F. Sausage Gravy (107F - Hot Holding) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dicer on dry storage rack soiled. Operator cleaned. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pulled beef in reach in cooler in back kitchen area.operator date marked. Corrected On-Site

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

Basic - Equipment in poor repair. Broken reach in cooler handle

Basic - Exterior door has a gap at the threshold that opens to the outside. By restroom back dry storage area. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor under dry storage rack in back kitchen area. Repeat Violation

Basic - Food stored on floor. Bottle of cooking oil in back dry storage next to reach in cooler.operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket in the kitchen Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the kitchen Reach in white freezer interior soiled Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by fryer soiled.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - 3 compartment sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - electric slicer - interior of fyer - White cutting on cooks line. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -wooden spoon stored in hand sink at drink station in dining area. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - men's restroom

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door next to restrooms Repeat Violation

Basic - Floor soiled/has accumulation of debris. - under cooking equipment on cooks line. Repeat Violation

Basic - Ice buildup in reach-in freezer. - Woods standup freezer across restrooms. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Light not functioning. - light fixture in dish area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine. - hood filters

Basic - Reach-in cooler/freezer interior/shelves have accumulation of soil residues. - Frigidaire freezer in server area.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Spray hose at dish sink lower than flood rim of 3 compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of fryers and baskets. Repeat Violation

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. -2 new hires

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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - small traces of black substance Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door next to bathrooms

Basic - Floor soiled/has accumulation of debris. - floor under cooking equipment Repeat Violation

Basic - Ice buildup in Woods reach-in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line. Repeat Violation

Basic - Self-closing device on bathroom door disconnected/broken.

Basic - Stored food not covered. - coffee at service area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - electric slicer - white cutting board on cooks line. - interior of fryer and fry baskets.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - Small traces of black and pink substances on kick plate. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Ceiling tile missing. - kitchen area over hoods

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - hoody hanging on dry storage shelf in back area. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. -Under fryers in kitchen area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - both microwaves on cooks line. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood fliters.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located next to stove in kitchen area.

Intermediate - No probe thermometer provided to measure temperature of food products.

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and drink stored on shelf in kitchen area next to bag of onions Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned from out side did not wash hands Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Shell eggs stored next to flat top grill. Operator placed correct time mark on product. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener White cutting boards on cooks line.

Intermediate - Handwash sink used for purposes other than handwashing. Yellow Sponge stored in hand sink in kitchen area. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in large dining area

Intermediate - No probe thermometer provided to measure temperature of food products.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. All on Drying shelf in dish area.

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. All pots and pans on drying shelf in dish area. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open at the time of inspection.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on handle. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located on prep table in kitchen area.

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in large dining area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior ice machine.

Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware stored on drying shelf handle side down. Corrected On-Site

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. 0 ppm. Operator refilled sanitizer. Rechecked 50 ppm. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sausage and potatoes. Operator determined correct time. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Blue bottle in warewash.

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

Basic - Floor soiled/has accumulation of debris. Under fryers. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of hood.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. on cook prep table Diced ham 48F, diced tomatoes 50F sausage crumbled 48F shredded cheese 48F All less than four hours per operator placed in reach in freezer to quick chill 40 minutes later Diced ham 37F diced tomatoes 38F sausage crumbled 38F shredded cheese 40F operator to added to time plan. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food re-served to customers. Butter packets on the tables in side dining room. Operator removed the remaining packets and stated they are switching to margarine blend packet Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket above 200 ppm gave instruction on how to make proper bucket and corrected to 50 ppm Corrected On-Site

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Assist operator in creating a written plan. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Microwave has evidence of rust.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions by the ice machine

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has soiled. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above stove and grill area ceiling tile has openings.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen and dish room has debris on walls

Basic - Covered waste receptacle not provided in women's bathroom. Receptacle has no cover.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink bottle on reach in prep table. Drink bottle above clean dishes in dish room. Corrected On-Site

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. Open drink cup on prep table where hame is being prepared. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Area behind grill area and kitchen floor soiled. Repeat Violation

Basic - Grill cook with no beard guard/restraint while engaging in food preparation.

Basic - No handwashing sign provided at a hand sink used by food employees at both sinks in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep table beside cooks area soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 46f. Less than 4 hours. Cook placed in different refrigerator to rapid chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade guard.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On plastic shield.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks not segregated from food served to public in triple door cooler. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Gasket torn on triple door cooler. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under cookline.

Basic - Hole in or other damage to wall. To right side of triple door cooler.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In side wait station refrigerator. Repeat Violation