JENSEN BEACH GRILL & WINGS

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed at reach in cooler at stove Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale

Intermediate - Handwash sink not accessible for employee use at all times. Observed title of bleach stored inside inside wash sink

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale

Basic - Floor soiled/has accumulation of debris through kitchen

Basic - Small stainless steel Reach-in cooler containing chicken interior/shelves have accumulation of soil residues.

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

Intermediate - No soap provided at handwash sink at main kitchen Advised operator to place new soap

Intermediate - Spray bottle containing sanitizer not labeled at triple sink .

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

Basic - Floor soiled/has accumulation of debris through out kitchen and walk in cooler/ freezer

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shaved beef and raw shaved chicken over fried pickles and onion rings at walk in freezer. All products removed from commercial packaging. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced marinated chicken (46F-53F - Cold Holding) Observed at slim tall stainless steel reach in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced marinated chicken (46F-53F - Cold Holding) Observed at slim tall stainless steel reach in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at triple sink and sanitizer buckets. Not available at time of inspection.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked shrimp not date marked at walk in cooler. Per operator, cooked 3/17. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled at triple sink. Sanitizer spray bottle not labeled at bar. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean pans stored on rack that has an accumulation of dust and grease.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At kitchen, cook line low boy ROP Mahi thawed. See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose Bibb. No vacuum breaker at mop sink where hose is connected. Advised operator of requirement for vacuum breaker where hose is connected.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At kitchen, cook line low boy ROP Mahi thawed. See stop sale. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package- in drawers at cook line

Basic - Employee personal food not properly identified and segregated from food to be served to the public- walk-in cooler

Intermediate - Food-contact surface soiled with food debris. -white cutting board stained on prep sink

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink. -QUATERNARY AMMONIUM

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing multiple bracelets while engaged in food preparation

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers on shelf above triple sink, operator reorganized Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -floors throughout kitchen are soiled with black soil

Basic - In-use tongs stored on equipment handle between uses. -tongs stored on plastic cart handle, operator relocated Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. -Provided Choking First Aid Procedures poster and operator posted. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler door has an accumulation of grease and food debris -mop sink soiled

Basic - Objectionable odor in kitchen emanating from floor drain next to fry station.

Basic - Plumbing system in disrepair. -hot water handle leaks during operation on handwash sink at entrance to kitchen

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -open soiled box cutter stored on top of microwave, operator removed Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above triple sink has an accumulation of black, mold-like substance

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on top of reach-in freezer across from fryers Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 7/221/22

Basic - Single-service articles improperly stored.to go containers on floor/storage area

Basic - Stored food not covered. Cut lettuce/walk in cooler/corrective action taken/operator covered foods. Corrective Action Taken

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 95f at bar, 93f at kitchen hand wash sinks.

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

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula in 78f standing water. Removed for dry storage while in use.

High Priority - Toxic substance/chemical improperly stored. Spray bottles hanging over garbage can edge. Removed to proper storage. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 88f at cook line Hand wash sink. 91f at Three-compartment sink area Hand wash sink. 90f at bar Hand wash sink and at exterior bar Hand wash sink.

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

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

Basic - Food stored on floor. Box of chili, box of chicken on Walk-in freezer floor. Removed to proper storage. Corrected On-Site