JAX BISTRO & BAR

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled dish and then touch clean dishes without washing hands. Discussed with operator. Employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam at cook line gravy 119F hot holding. Per operator food held out of temperature for less than four hours. Observed product not in contact with hot water. Operator placed on stove to reheat to 165F or higher. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of microwave soiled with grease and food debris. Operator cleaned. Corrected On-Site Repeat Violation

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

Basic - Stored food not covered. Observed onion rings and shrimp not covered in reach in freezer at cook line. Operator covered. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in handwashing sink at sandwich station. Operator removed Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with grease at end of cook line near entrance of pastrami station .

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in double door cooler at sandwich station ; shredded cabbage (47F),. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed into walk in cooler to quick chill. Observed I'm sandwich station cooler shrimp salad 45F. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator added ice to food to quick chill. Corrective Action Taken

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.

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

Basic - Ice scoop handle in contact with ice. Operator removed. Corrected On-Site

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened employee water bottle in sliding door cooler at deli section. Operator moved water bottle. Corrected On-Site

Basic - pans not stored inverted or in a protected manner. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from stove, butter (43-52F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Observed butter past the fill line. Operator removed butter out of temperature in another container to the walk in cooler to quick chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris and mold like substance. Operator removed to be washed, rinsed, and sanitized. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed at bar area containers in handwashing sink. Operator removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for dish washing machine.

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line multiple tongs on oven door handle. Operator removed to be washed, rinsed, and sanitized. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at dish washing area wiping cloth towel on top of silver pan. Operator stored properly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Can of wd40 stored with food items on cook line. Operator properly stored Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at front deli line. Operator refilled Corrected On-Site

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

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at 2 door stainless next to ice machine

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2024-03-22: Next unannounced Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel tags not marked with last date served. Warning - From follow-up inspection 2024-01-17: Time Extended - From follow-up inspection 2024-01-18: Next unannounced Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-01-17: Time Extended - From follow-up inspection 2024-01-18: Next unannounced Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Observed above cook line Warning - From follow-up inspection 2024-01-17: Time Extended - From follow-up inspection 2024-01-18: Next unannounced Time Extended

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Soap dispenser at Hand wash sink next to Salad station Employee replaced batteries Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink next to salad station

High Priority - Food stored in ice used for drinks. See stop sale. Owner removed wine bottles. Corrected On-Site

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

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

Basic - Ice scoop handle in contact with ice.

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

Basic - Ceiling tile missing. Next to rear door

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of drinking water

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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....cut tomatoes 53°, sour cream 53° , American cheese 50° , meatballs 48°, tomato sauce 46° in flip top reach in coolers at cook line food being held more than 4 hours. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cut tomatoes 53°, sour cream 53° , American cheese 50° , meatballs 48°, tomato sauce 46° in flip top reach in coolers at cook line food being held more than 4 hours. Stop sale issue . Employee discarded food. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing....stored a container in handwashing sink at salad station. Employee moved. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at warewashing machine . Chlorine test kit . Repeat Violation Admin Complaint

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee open beverage container on a food preparation table and next ice bin at server station. Operator moved. 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...200++++

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw ham burger above raw fish at reach in drawer at kitchen. Employee properly stored food. 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.....kimchee 49°, grilled onion 48°, cut tomatoes 48°, cut lettuce 49°, cut cabbage 49°, cheese 63° , cheese sauce 50° in flip top reach in cooler across from fryer at kitchen AND grilled chicken 45°, hot dogs 47° , blue cheese 47°, in tall glass door reach in cooler at salad station. Food being held more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....kimchee 49°, grilled onion 48°, cut tomatoes 48°, cut lettuce 49°, cut cabbage 49°, cheese 63° , cheese sauce 50° in flip top reach in cooler across from fryer at kitchen AND grilled chicken 45°, hot dogs 47° , blue cheese 47°, in tall glass door reach in cooler at salad station. Food being held more than four hours. Stop sale issue . Employee discarded food. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing....ice dumped in handwashing sink at dishwashing area.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....roasted half chicken was cooked two days ago at walk in cooler . Employee date marked food. Corrected On-Site