JULES KITCHEN

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta (48 F - Cooling) from 9 am as per cook , still at 48 F at 3:30 pm . Warning - From follow-up inspection 2022-11-14: Not cooling process observed .

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment open and serving food with an expired license. Admin Complaint - From follow-up inspection 2022-11-14: Restaurant license still delinquent. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed meat balls from previous day reheated to 127 F. Employee reheated the food at 188 F. Corrected On-Site Warning - From follow-up inspection 2022-11-14: Not reheating process observed.

Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employees need to be retrained in most of the food process regulations as cooling, reheating, checking sanitizer, etc. Warning - From follow-up inspection 2022-11-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2022-11-14: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Neither chlorine nor quat test kit to check the sanitizer concentration. Repeat Violation Warning - From follow-up inspection 2022-11-14: Observed chlorine test kit available at the time of the inspection, but not quat test kit. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta (48 F - Cooling) from 9 am as per cook , still at 48 F at 3:30 pm . Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee set up the 3 compartment sink with quat sanitizer 300 ppm. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment open and serving food with an expired license. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed chicken above steaks and beef above fish inside the walk in cooler. Employee readjusted the food storage order. Corrected On-Site Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (48 F - Cooling) from 9 am as per cook , still at 48 F at 3:30 pm . Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed boiled boiled eggs (48 F - Cold Holding); sliced tomatoes (52 F - Cold Holding); shrimp (47 F - Cold Holding); cream cheese (44 F - Cold Holding) inside reach in cooler located in front of the cook line. As per employee for less than 4 hrs. Cooler ambient temperature was 47 F,but after 1 hr , went down to 41 F. Employee explained they had a rush in the kitchen and the cooler was completely opened for a while . Employee added ice to the food. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed meat balls from previous day reheated to 127 F. Employee reheated the food at 188 F. Corrected On-Site Warning

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employees need to be retrained in most of the food process regulations as cooling, reheating, checking sanitizer, etc. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Neither chlorine nor quat test kit to check the sanitizer concentration. Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing paper towels at the coffee station. Warning

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

Basic - In-use tongs stored on equipment door handle between uses. Observed on oven handle. Employee moved them. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 88 F. Warning

Intermediate - Employee applied hand antiseptic in place of washing hands as required. As per employee they used antiseptic solution at the bar. Employees were instructed to wash hands with soap using the hand sink. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee and bar station hand sinks are used as a dump sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test kit to check sanitizer concentration.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No soap provided at handwash sink. Observed at the bar and coffee station. Stations were restocked. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed no self closing devices for employee restrooms.

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. Observed already defrosted fish inside the reduced oxygen package. Employee cut the bags immediately. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the flour . Chef moved it out and asked the employee to wash it. Corrected On-Site

Basic - Missing drain plug at dumpster.