ALABAMA JACK'S

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Coached employee on proper procedures.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers stored above raw shrimp inside reach in cooler at cook line, employee stored properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed conch fritters mix (56F - Cold Holding) at cook line, as per employee less than 2 hours. Employee moved container to reach in cooler for rapid cooling. Corrective Action Taken

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 prepared onsite and held more than 24 hours not date marked inside reach in cooler at cook line. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed under equipment at cook line. Also throughout kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line, employee removed during inspection. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in coolers interior at cook line. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked raw chicken (45F - Cold Holding) inside reach in cooler at cook line, as per employee less than 3 hours. Employee moved food container to reach in freezer to rapid cooling. raw chicken (43F - Cold Holding) second temperature Corrective Action Taken

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 inside reach in cooler at cook line, as per employee over 24 hours. Employee dated during inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed under fryers at cook line.

Basic - Ice scoop handle in contact with ice. Observed in ice container at bar area. Operator stored properly. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer interior at cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled can opener blade.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observe dust accumulated on floor fan at kitchen area.

Basic - Cutting board has cut marks and is no longer cleanable. Observe on one of the white cutting boards at cook line.

Basic - Equipment in poor repair. Observe loose gaskets on reach in cooler unit at cook line near hand wash sink.

Basic - In-use tongs stored on equipment door handle between uses. Observe at cook line. Employee removed during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets on units at cook line. Also observe grease accumulated between fryers at cook line.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observe at cook line, employee discarded and replaced with a new solution. Corrected On-Site

Basic - Single-service articles improperly stored. Observe paper food trays stored on floor by back door. Employee stored properly during inspection. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observe conch fritter container not covered inside standing cooler at cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburger patties stored above pickles container inside reaching cooler at cook line. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Repeat Violation

Basic - Single-service articles improperly stored. Observed wrap plastic cups stored floor at the bar area. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken breast (frozen) on standing water by cook line, as per employee less than 45 minutes. Employee removed chicken from water. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm); at the cook line. Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-03-29: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed accumulation of grease between fryers in kitchen area. - From follow-up inspection 2024-03-29: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on standing fan at kitchen area. - From follow-up inspection 2024-03-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit across grill. - From follow-up inspection 2024-03-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. - From follow-up inspection 2023-10-24: Still observed soiled can opener blade. Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line. - From follow-up inspection 2023-10-24: Stil observed soiled floor under equipment at cook line. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at the cook line. - From follow-up inspection 2023-10-24: Still observed soiled interior at the cook line. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach in cooler by the kitchen entrance tomato (62F - Cold Holding). Per operator less than one hour. Operator moved the diced tomato to another reach in cooler with better cooling capacity Ambient temperature of reach in cooler 62F

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. Observed the chlorine sanitizing solution in the sanitizing bucket at +200 Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed the bar hand wash sink inaccessible. It has plastic water bottles stored over it.

Basic - Floor soiled/has accumulation of debris. Observed accumulation of grease on the floor by the fryers. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed oil containers stored on the floor of the storage area.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the fan covers in the kitchen soiled

Basic - Open dumpster lid.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar area Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed in the kitchen white plastic spoons , not individually packed and not all presented handle first.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed conch chowder (82 F - Hot Holding). Chowder was taken to be reheated. Corrective Action Taken

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. Observed Sanitizer Bucket (Chlorine 400ppm) Sanitizer was adjusted to 100 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a tray in hand wash sink. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with cleaner in back storage area not labeled.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink hot water at 80 F. Let run for approximately 2 minutes.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Single-service articles improperly stored.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.

High Priority - Dented/rusted cans present. See stop sale. Observed dented can of cheddar cheese sauce on rack.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over RTE salad . Eggs were moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table cooler American cheese (49°F - Cold Holding) As per employee taken out less than an our for order. Cheese was moved to reach freezer for rapid cooling.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on small frying pan on shelf on stove. Observed soiled soda nozzle at bar. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed pan inside hand wash sink.

Basic - Bowl or other container with no handle used to dispense food. Cups in cut tomatoes. Cups were removed. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard on shelving by soups. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris. Observed Accumulation of grease by fryers.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed surface rust on prep tables in kitchen and prep table by bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fan on cook line. Observed soiled shelving on prep tables in kitchen. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in cooler across from stove.