JEANNIE'S II

Basic - Floor soiled/has accumulation of debris. Floor at Pepsi drink area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White reach in freezer gaskets Repeat Violation

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

Basic - Water leaking from pipe and/or faucet/handle. At hand sink in the kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled. White chest freezer.

Basic - Vending machine exterior soiled. White chest freezer gasket.

Basic - Water leaking from pipe and/or faucet/handle. At hand washing sink when entering the kitchen hot water pipe. Repeat Violation

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

Basic - Water leaking from pipe and/or faucet/handle. -both hand sink in kitchen Repeat Violation

High Priority - Container of medicine improperly stored. - Healing Lotion stored next to ketchup packets. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter pats 74° less than 4 hours . Operator place in reach in cooler for quick cool. Corrective Action Taken

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. - operator place time mark. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored on cart next to condiments at entrance. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on line Repeat Violation

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/ Repeat Violation

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

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Equipment in poor repair. - microwave missing handle.

Basic - Floor soiled/has accumulation of debris. - under cooking equipment on cooks line. - behind soda machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of cooking equipment on cooks line. - gaskets on cooks line cold holding unit Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - reach in on cooks line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - head lettuce stored over ready to eat foods. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. - both hand sink in kitchen

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

High Priority - Toxic substance/chemical improperly stored. - 2 spray bottles of cleaner stored next condiments. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting boards on cooks line. - interior of fryers Repeat Violation

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/

Basic - Accumulation of debris inside warewashing machine.

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Purse stored with clean plates in kitchen area. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - watch and bracelet cooks preparing food. Corrected On-Site

Basic - Food stored on floor. -Cooking oil in dry storage Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dishwasher trays - exterior of fryers and pizza oven - backsplash on burner stove. Repeat Violation

High Priority - Container of medicine improperly stored. -Stored next to food items at front counter next to kitchen area. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -Gallon of cleaner and spray bottle of cleaner stored on Freezer unit in dish area. Corrected On-Site

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - small traces of black substance on kick plate

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

Basic - Employee with no hair restraint while engaging in food preparation. - cook preparing food on flat top grill.

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

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell stored over ready to eat foods. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located next to mop sink

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

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw beef fritters over pre cooked chicken breast. Corrected On-Site

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -At kitchen entrance. Corrected On-Site

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

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

Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handling sausage and then touching ready to eat shrimp salad.

High Priority - Vacuum breaker missing at the splitter added to hose bibb.

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Cook handle raw sausage then touch cheese containers and prep table and not washing hands. Addressed with cook Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1)Cutting board on prep table soiled. 2)Cutting board in dish room soiled. 3)Can opener soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink beside walk in cooler has no paper towel.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Spoke to operator who has a verbal plan but none written. provided time plan to operatorCorrective Action Taken Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ladies Bathroom closest to the dining room water 74F.

Basic - Cardboard that is soiled used to line nonfood-contact shelves under the flat top grill in the kitchen. Operator discarded. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored beside clean knives and forks. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Dish room has evidence of clean dishes not properly air dried.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer I. Kitchen has ice buildup.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler under prep table gasket soiled.

Basic - Old labels stuck to food containers after cleaning. Clean dish in dish room has old labels on dishes.

Basic - Soiled dry wiping cloth in use. Wiping cloth under flat top grill. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall on inside of bar soiled.

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

Basic - Working containers of food removed from original container not identified by common name. Sugar container has no label 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.