JACKS LONDON GRILL

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw burger overtop bacon in white stand alone reach in freezer back storage

Basic - Equipment in poor repair. Reach in floor freezer hinges broken outback storage area.

Basic - Food stored on floor. Box of pink lemonade on floor near co2 tanks

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table

Basic - Floor tiles missing and/or in disrepair. Throughout kitchen of establishment.

Basic - Food stored on floor. Box of potatoes on floor

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. Dish Machine chlorine testing at 0 PPM. Employee primed sanitizer and chlorine is now testing 50 PPM. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flies flying around back door of kitchen. Observed 1 live fly landing on wall leading to cook line.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash their hands in middle compartment of three compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli coolers stained.

Intermediate - Spray bottle containing toxic substance not labeled. Pink color unlaced spray bottle stored next to dish machine.

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

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead flies in control device on wall across from 2 door convection oven.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door convection oven interior soiled with food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. In bar area. Inspector provided handwashing sign. Operator posted during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In double pan on stove a. Au sauce (112F -hot Holding) b. Onion soup (127 -hot Holding) Operator reheated put on stove to reheat. a. Au sauce (169F reheat temp) b. Onion soup (207 -reheat temp) Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. During walk through of establishment observed CO2 not secured employee secured during inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. At cook line

Basic - During inspection observed reduced oxygen packaging salmon bottom of reach in cooler at cook line. Verified with box in stand alone freezer in back storage area stating remove before thawing. Educated cooks regarding reduced oxygen packaging. Cook removed all fish at cook line from packaging. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Near cook line

Basic - Stored food not covered. Stored real butter on shelf of walk in cooler no cover. Employee put cover on butter. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. onion soup (128F - Hot Holding) on stove, reheated to minimum 165F Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Peter Leonavicious expired 10/24/23, other staff with valid CFM present

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Can opener blade soiled Repeat Violation

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Cutting board has cut marks and is no longer cleanable. Cook line

Basic - Floor tiles missing and/or in disrepair. Kitchen area

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.scoop handle in sugar bin

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryers. Hood filters soiled

Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk-in cooler not dated. Operator dated. Corrected On-Site

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler of line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee soda on top of reach-in cooler on cook line. Employee removed Corrected On-Site

Basic - Food stored on floor. Soda bag in the boxes on floor of bar area

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Discussed proper hand washing procedures

High Priority - Employee washed hands with cold water. Discussed proper hand washing procedures.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked pork in double door reach-in cooler of cook line. Operator rearranged Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach-in cooler across fryer: Raw haddock 54 degrees F, raw shrimp 53 degrees F, pork sausage 45 degrees F, scotch egg 47 degrees F. Operator placed on ice bath and moved to walk-in cooler. Re-temps: raw haddock 41 degrees F, raw shrimp 37 degrees F, pork sausage 41 degrees F, scotch egg 43 degrees F Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm. Operator diluted. 100pppm Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Curry at 2:17 finished cooking at 1:15 115 degrees F re-temp at 2:46 106 degrees F. Sitting on prep table of kitchen. Operator split curry on sheet trays and placed in walk-in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler of cook line Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. At bar area Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach-in cooler of cook line Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. 4 dented cans of apple pie filling on dry storage rack

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf of cook line and over prep table.

Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles in kitchen

Basic - Wiping cloth sanitizing solution stored on the floor. Operator elevated Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Data plate states the minimum required temperature for the dish machine must reach 120 degrees F. Temperature only reaches 106 degrees. Operator ran a few more times. Reached 118 degrees F Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near mixer table. 2 live flies in exterior of balsamic vinegar container 2 live flies in front bar area

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2022. Operator renewed license during inspection Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken out of commercial packaging over raw steak in chest freezer of storage room. Discussed proper food storage

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Blue cheese and cream cheese mix prepared on 02/18 in walk-in cooler and should have been used or discarded by 02/24 midnight. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Blue cheese and cream cheese mix prepared on 02/18 in walk-in cooler and should have been used or discarded by 02/24 midnight. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bowl on cook line: French fries 112F. Discussed with operator that time/temperature control for safety hot foods must be held in temperature at all times.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on double door reach-in cooler stained on cut marks. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 of 2 food handler certificates expired in January of 2022

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in bar area not secured

Basic - Condensation or other drainage not disposed of according to law. Condensation from ice machine in steel container that is overflowing

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on double door reach-in cooler of cook line with staining Repeat Violation

Basic - Food stored on floor. Buckets of tartar sauce on floor of walk-in cooler.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear exit door open and flies observed. Operator closed door Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Discussed with operator to not mix detergent with sanitizer

Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed another bucket under solution Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked lamb shank in reach-in cooler of cook line. Operator rearranged Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chili sauce in walk-in cooler date 06/17. Discussed with operator it must. Operator discarded Corrective Action Taken Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chili sauce in walk-in cooler date 06/17. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line. Repeat Violation

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. 1 emloyee(bartender)

Intermediate - Spray bottle containing toxic substance not labeled. Near dish machine area. Operator labeled. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On reach-in cooler of cook line.

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

Basic - Food stored on floor. Soda bag in the box on floor of bar area