SALTY J'S

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers at front bar soiled.

Basic - Reuse of single-service or single-use articles. Reuse of single service commercial sauce containers. Containers can not be effectively cleaned due to uneven surface area

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach-in coolers at front bar.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wiping cloth sanitizing solution stored on the floor. Solution was relocated to a lower shelf across from the cook line. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0 ppm.Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator replaced chlorine sanitizer. Rechecked reading 50ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above two pans of cooked chicken in walk-in cooler. Operator placed eggs on bottom shelf. Corrected On-Site

Basic - Food stored on floor. Three five gallon containers of pickles stored on floor in walk-in cooler.

Basic - In-use tongs stored on handle near steam table and in warewashing area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black substance on fan guards in walk-in cooler.

Basic - Reuse of sour cream containers stored on shelf in warewashing area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored above raw fish in walk-in cooler. Operator placed raw shell eggs below raw fish. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. Two cracked raw shell eggs in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler across from oven at 1:00pm. Operator placed items in ice. Re checked temp at 1:34pm a. cooked pasta (52F - Cold Holding); 46f b. sliced tomatoes (54F - Cold Holding) 45f Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped inside bowl of hand wash sink in bar area. Ice melted. Reviewed with operator.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sink in bar area.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - In-use tongs stored on food cart handle between uses on cooks line.

Basic - No handwashing sign provided at a hand sink used by food employees in bar area. Will email DBPR Form 5030-111.Employees must wash hands.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold-like buildup on walk-in cooler fan guards. Repeat Violation

Basic - Reach-in cooler on cooks line interior have accumulation of soil residues.

Basic - Standing water in bottom of reach-in-cooler on cooks line.

Basic - Wiping cloth sanitizing solution stored on the floor in warewashing area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef over ready to eat items in pull out drawers. Employee moved items furthest away to prevent cross contamination. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle unlabeled in kitchen area. Employee labeled as bleach. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep table and wall near dish machine. Employee moved knifes. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in freezer soiled.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed sliced mushrooms stored on top of cooked ground beef and cooked rice inside walk in cooler. Employee moved item with unwashed produce. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shelled eggs stored above bags of shredded cheese and cases of unwashed oranges and limes. Employee stored eggs at bottom of shelf inside walk in cooler. Corrected On-Site Repeat Violation

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 frozen chicken not commercially packaged stored above frozen raw fish not commercially packaged. Employee stored items based on cooking temperatures. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Chlorine sanitizer bucket testing at 200+ PPM. Employee replenished bucket to test at 50 PPM. Corrected On-Site Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. -Unlabeled chemical spray bottle stored on shelf above prep table. -Unlabeled chemical spray bottle stored on prep table near hot hold lights in kitchen area. Employee labeled bottles as sanitizer and glass cleaner. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -Plastic portion cup being used to scoop cooked noodles in reach in deli cooler. Employee discarded portion cup. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on dish rack near dish machine. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. -Stored on oven handle on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets soiled with food debris on reach in deli cooler and stand alone freezer on cook line.

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in freezer door handle missing. - From follow-up inspection 2024-01-29: Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2024-01-29: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2024-01-29: Time Extended

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. Emailed to operator Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles in kitchen.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler soiled in kitchen

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine Warning - From follow-up inspection 2023-02-06: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. -an ice machine that was inside the establishment is currently outside with no hand sink and overhead protection Warning - From follow-up inspection 2023-02-06: Observed no submitted or approved plan at time of inspection. Ice machine is located outside through rear exit door in dining room with no overhead protection and no lock. There is no hand wash sink installed within the direct path from ice machine to kitchen or bar. Admin Complaint

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-02-06: Operator unable to provide proof of employee trainings Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2023-02-06: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. -bag of onions on the floor in walk-in cooler -bottles of oil on the floor at three compartment sink Repeat Violation Warning - From follow-up inspection 2023-02-06: Container of pickles on floor of walk-in cooler Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Repeat Violation Warning - From follow-up inspection 2023-02-06: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease Repeat Violation Warning - From follow-up inspection 2023-02-06: Time Extended

Basic - - From initial inspection : Basic - Outdoor ice machine with no overhead protection. Warning - From follow-up inspection 2023-02-06: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes and cucumbers over cooked beef in walk-in coolers Discussed proper hierarchy with operator during time of inspection. Warning - From follow-up inspection 2023-02-06: Unwashed cucumbers over diced tomatoes in walk-in cooler Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -squeeze bottle at cooks line Repeat Violation Warning - From follow-up inspection 2023-02-06: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Sanitizer Bucket (Chlorine 0ppm) Discussed proper concentration with operator

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. -Dishwasher (Chlorine 0ppm) Discussed using three compartment sink until dish machine is fixed

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw comminuted beef over chocolate peanut butter pie in walk-in cooler -raw shell eggs over beef in walk-in cooler Operator rearranged during time of inspection. Corrected On-Site

Basic - -Ceiling vents in kitchen have accumulation of dust -ceiling at ice machine has accumulation of dust

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both restroom doors in establishment Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -portion cup used to scoop blue cheese crumbles Employee moved portion cup during time of inspection. Corrected On-Site

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice bucket at ice machine

Basic - Drain cover(s) missing.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone on shelf in kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack Repeat Violation

Basic - Equipment in poor repair. -walk-in freezer gasket torn Repeat Violation

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease

Basic - Food stored on floor. -oil on floor in kitchen -bucket with pickle on floor in walk-in cooler Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in fish at reach in cooler

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler next to fryer

Basic - No handwashing sign provided at a hand sink used by food employees. -in bar area Repeat Violation

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

Basic - Standing water in bottom of reach-in-cooler. -reach in cooler in bar area

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -in kitchen at prep table

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 0ppm) Corrected to 50 ppm during time of inspection. Discussed proper concentration with operator Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. -sanitizer bucket on floor in kitchen

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles in kitchen

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. -Dishwasher (Chlorine 0ppm) Discussed not using dish machine until it is fixed with operator

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw shell eggs over bacon and beef Operator rearranged during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at prep station adjacent of cooks line

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

Basic - -Vent throughout kitchen have accumulation of dust -standing water at walk-in freezer

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -female restroom

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -tervis on prep station in kitchen Operator moved during time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack -plastic cups in bar area

Basic - Equipment in poor repair. -reach in cooler gasket adjacent of cooks line -walk-in freezer gasket torn -Ice buildup in walk-in freezer.

Basic - Food stored on floor. -oil on floor in kitchen Operator moved oil during time of inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -stove oven at cooks line adjacent of prep station have accumulation of grease and food residue

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler next to fryer

Basic - No handwashing sign provided at a hand sink used by food employees. -female restroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of flat top grill have accumulation of grease -sides of fryers have accumulation of grease -hood filters have accumulation of grease -reach in cooler drawers at cooks line have accumulation of food residue -standing fan in bar area has accumulation of dust

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 0ppm) Discussed proper hierarchy with operator