J NEWS BBQ AND GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat stored above frozen bread sticks in reach-in freezer. Manager removed items and stored properly.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked collard greens and rice in reach-in cooler not date marked.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Floors not maintained smooth and durable.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven and microwave with build up of debris Cutting boards stained/soiled

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee leave kitchen area and go outside of establishment then return and dining gloves without washing hands. Discussed with operator proper hand-hygiene techniques. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating. License expired on 02-01-2025.

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.

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. All cutting boards in kitchen are soiled with food buildup.

Intermediate - Handwash sink used for purposes other than handwashing. Plastic containers stored inside bowl of hand wash sink on cooks line. Employee removed pans. Corrected On-Site

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

Basic - All cutting boards in kitchen has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverages on prep table on cooks line. Operator discarded beverages cleaned and sanitized prep table. Corrected On-Site

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

Basic - Stored food not covered. Multiple containers of raw chicken not covered in reach-in freezer near cooks line.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen, operator has plans to redo floor this month.

Basic - Single-service articles improperly stored. Cases of to go boxes n floor

Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. - From follow-up inspection 2021-11-15: Time Extended