JP'S EATERY

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. -hand soap stored with clean utensils next to hand wash sink in kitchen -chemicals stored under prep table along side cooking equipment and utensils - From follow-up inspection 2025-02-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -blade of can opener rusted and pitted -cutting board on flip top cooler stained - From follow-up inspection 2025-02-10: Time Extended

Intermediate - - From initial inspection : 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. -provided operator with blank reporting agreement copy - From follow-up inspection 2025-02-10: 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. -Alena -Nika - From follow-up inspection 2025-02-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -Hand wash sink at front counter after 1 minuet does not reach temps higher than 76F - From follow-up inspection 2025-02-10: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-02-10: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. -food debris on exterior top of dish machine - From follow-up inspection 2025-02-10: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -small cutting boards on prep table - From follow-up inspection 2025-02-10: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bag hanging on dry storage rack next to walk in cooler -employee phone and speaker on plate rack above flip top reach in cooler - From follow-up inspection 2025-02-10: Time Extended

Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. -2 knives have handles broken on prep table mag strip - From follow-up inspection 2025-02-10: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -standing water on floor in kitchen - From follow-up inspection 2025-02-10: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. -flip top reach in cooler - From follow-up inspection 2025-02-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -microwave timer knob soiled with accumulation of food debris -hood filters soiled with accumulation of grease -storage shelf under expo shelf lining burned, exposing wood underneath - From follow-up inspection 2025-02-10: Time Extended

Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. -ceiling/wall attached hood soiled with accumulation of grease - From follow-up inspection 2025-02-10: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet leaking - From follow-up inspection 2025-02-10: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pooled eggs 45F, chopped sausage 50F, diced ham 50F, and diced tomatoes 45-47F per operator less than 2,5 hours stored in the top of reach-in cooler, operator placed on ice -pancake batter 67F, per employee stored on shelf above reach-in cooler less than 20 minutes, employee relocated to lower portion of reach-in cooler Corrective Action Taken Warning - From follow-up inspection 2024-07-17: -chopped sausage 50F, diced ham 52F, diced tomatoes 51F Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of toaster station reach-in cooler soiled, employee cleaned -inside of microwave soiled -inside of ice machine has a light accumulation of pink, mold-like substance -white cutting board on top of reach-in cooler stained Corrected On-Site Warning - From follow-up inspection 2024-07-17: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -top of lid on reach in cooler, layers separating Warning - From follow-up inspection 2024-07-17: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -floors underneath equipment throughout the kitchen have an accumulation of grease and food debris -significant accumulation of grease behind cooking equipment Warning - From follow-up inspection 2024-07-17: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -small white chest freezer -ice buildup on equipment in walk-in freezer Warning - From follow-up inspection 2024-07-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of fryer has a significant accumulation of grease -shelves underneath hot holding units have a significant amount of grease and food debris -shelf underneath table at end of dishwasher is soiled -outside of microwave soiled -walk-in cooler fan cover soiled Warning - From follow-up inspection 2024-07-17: Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee cutting lettuce and onions for side salad touched foods with his bare hands, inspector educated employee, employee discarded salad Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pooled eggs 45F, chopped sausage 50F, diced ham 50F, and diced tomatoes 45-47F per operator less than 2,5 hours stored in the top of reach-in cooler, operator placed on ice -pancake batter 67F, per employee stored on shelf above reach-in cooler less than 20 minutes, employee relocated to lower portion of reach-in cooler Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine exceeding 200ppm in sanitizer bucket in front service area, employee added water, retested 50ppm Corrected On-Site Warning

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. -bagged corn, operator dated Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of toaster station reach-in cooler soiled, employee cleaned -inside of microwave soiled -inside of ice machine has a light accumulation of pink, mold-like substance -white cutting board on top of reach-in cooler stained Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at warewashing machine or wiping cloths. -CHLORINE, operator received during inspection Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -brown gravy, operator dated Corrected On-Site Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Dead roaches on premises. -8 dead roaches on floor behind ice machine -1 dead roach on floor behind dish drying rack Operator cleaned up and discarded Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -multiple employee beverages stored on prep tables, employee relocated Corrected On-Site Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch while cooking, employee removed Corrected On-Site Warning

Basic - Equipment in poor repair. -top of lid on reach in cooler, layers separating Warning

Basic - Floor soiled/has accumulation of debris. -floors underneath equipment throughout the kitchen have an accumulation of grease and food debris -significant accumulation of grease behind cooking equipment Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -small white chest freezer -ice buildup on equipment in walk-in freezer Warning

Basic - No Heimlich maneuver/choking sign posted. -provided choking poster Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach-in cooler drawers -stainless steel reach-in cooler in front service area Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of fryer has a significant accumulation of grease -shelves underneath hot holding units have a significant amount of grease and food debris -shelf underneath table at end of dishwasher is soiled -outside of microwave soiled -walk-in cooler fan cover soiled Warning

Basic - Old food stuck to clean dishware/utensils. -knives on magnets, operator cleaned Corrected On-Site Warning

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -hand tools stored on shelf above hot holding unit, operator removed Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on prep table in front of hot holding unit, employee relocated to sanitizer bucket Warning