JACK'S SEA GRILLE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Unpasteurized eggs stored over past liquid eggs and shredded cheese in reach in cooler. Operator moved foods to proper storage. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at triple sink unable to dispense.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on front prep counter. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line make table, prepared chorizo (51 F - Cold Holding); shredded cheese (51 F - Cold Holding) per operator food had been out less than 2 hours form walk in cooler. Operator returned to walk in cooler to rapidly cool. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit, breakfast burrito wrap (93 F - Hot Holding) operator moved to warmer area of unit to reheat. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee crack shell eggs for poached eggs then handle ready to eat muffins and Canadian bacon without changing gloves. Discussed and observed proper glove change and hand washing. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unit in wait station unable to dispense

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee on shelf above make table on cooks line. Operator removed coffee Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep shelf on cooks line. Operator removed. Corrected On-Site

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell,phone on prep table. Operator removed phone. Corrected On-Site Warning - From follow-up inspection 2024-02-13: Cell,phone on shelf above prep/make table Time Extended

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Potato salad, lettuce mix and cut vegetables in open faced reach in cooler with no sneeze guard protection for food items.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 9 pounds of cooked chicken breast (46 F - Cold Holding) inside walk in cooler per operator had been prepared the day prior.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 9 pounds of cooked chicken breast (46 F - Cold Holding) inside walk in cooler per operator had been prepared the day prior.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no device to measure temperature of rinse cycle water.

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. Provided operator employee reporting agreement. DBPR Form HR 5030-103. Repeat from 01-28-2023 Corrective Action Taken Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Two unsecured CO2 cylinders in the wait station. Operator chained cylinders during inspection Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on left hand side of cooks line.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with DBPR Form HR 5030-104 Corrective Action Taken

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. Provided operator employee reporting agreement DBPR Form HR 5030-103 Corrective Action Taken

Basic - Ceiling tile missing. In kitchen area near dish machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and wall at vent above three compartment sink has dust build up.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on shelf in dry storage with food. Repeat from 02-08-2022 Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (133 F - Hot Holding). Operator increased holding temperature. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in server station used as a dump sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones in the dish machine adea. Operator removed phones. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing signs missing from server station and he omelet station hand sinks.