JJ PLUMS CAFE II

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over container of fruit salad in reach in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Home fries not sure when made found at 70F. In 3 door cooler grits, milk coleslaw

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line ; precooked sausage patties (44 to 45F - Cold Holding); sausage links (48F - Cold Holding); diced ham (48F - Cold Holding); placed in cooler at 7 am found at 10:00 Upright cooler on cook line Sliced cheese 45F cold holding recommendations is remove off the shelf of door and place in cooler part of cooler. Home fries 70F cold holding. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Home fried and hash browns 99 to 135 hot holding recommendations is to reheat all portions to 165F.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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 and portioned sliced cheese

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. For Suzanne and Pauline.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Woman's

Basic - Clean pans not stored inverted or in a protected manner. On wire rack above hand sink on the cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Wawa drink cup Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In all working coolers on the cook line.

Basic - Skillet lid stored on single service egg crates. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of sugar Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. For precooked sliced turkey and raw chicken held more than 48 hours. - From follow-up inspection 2023-09-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Two containers of sanitizer/bleach label wrong product at time. Wrong product. - From follow-up inspection 2023-09-21: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Drinks cups at service station. - From follow-up inspection 2023-09-21: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. The reach in cooler is closed shut with blue duct tape by prep station, door needs repair. - From follow-up inspection 2023-09-21: Time Extended

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. Server scrapping off dirty dishes and made drinks without washing hands, Dishwasher loaded dirty dishes and put away clean cups without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over premade salads items. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit. No written plan or time mark. Review and provided time plan.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Did not change gloves after cracking shell eggs.

High Priority - Time/temperature control for safety food re-served to customers. Butter packets left on tables between guests.

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

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. Dishwasher and cook.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. For precooked sliced turkey and raw chicken held more than 48 hours.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Two containers of sanitizer/bleach label wrong product at time. Wrong product.

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. Dishwasher prep cook and cook.

Basic - Behind cooks line shelves with rust that has pitted the surface. Build up of food debris.

Basic - Carbon dioxide/helium tanks not adequately secured.Tanks at service station

Basic - Equipment and utensils not properly air-dried - wet nesting. Drinks cups at service station.

Basic - Equipment in poor repair. The reach in cooler is closed shut with blue duct tape by prep station, door needs repair.

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at the sink in cooks line.

Basic - Open dumpster lid.

Basic - Stored food not covered. Located frozen onion rings and grits in reach-in not covered . Corrected On-Site