JAYVEER LIQUOR

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched phone and continued food preparing food without washing hands and changing gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in prep cooler: sausage (53F - Cold Holding); beef (55F - Cold Holding); cheese (56F - Cold Holding); tomatoes (55F - Cold Holding); corned beef (52F - Cold Holding); ham (51F - Cold Holding). Manager moved to reach-in cooler and iced. Corrective Action Taken Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Lead cook unable to locate probe thermometer. Warning

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

Basic - Equipment in poor repair. Cutting board grooved. Standing water in bottom of reach-in cooler. Reach-in cooler gaskets torn. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in prep reach-in cooler. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Old food debris, slime and mold-like substances in interior reach-in cooler and reach-in freezer.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Belinda Bowser CFM expired 2-16-2024. Warning

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. No food handler certificate for K. Minor.

Basic - Equipment in poor repair. Ice buildup in reach-in freezer. Reach-in freezer and reach-in cooler gaskets torn.

Basic - Food stored on floor. Bag of onions on kitchen floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler and reach-in freezer gaskets soiled with food debris and moldlike accumulation. Hood filters and piping soiled with grease accumulation.

Basic - Single-service articles improperly stored. Case of single-service cups stored on kitchen floor.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket not hanging to dry.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler and adjacent vertical reach-in cooler: beef (52F - Cold Holding); sausage (48F - Cold Holding); cheese (49F - Cold Holding); tomatoes (47F - Cold Holding); corned beef (45F - Cold Holding); ham (51F, 52F - Cold Holding); gizzards (45F - Cold Holding); shrimp (47F - Cold Holding); chicken (46F - Cold Holding); chicken (49F - Cold Holding); burger (47F - Cold Holding); burger (49F - Cold Holding); shell eggs (57F - Cold Holding). Cook stated that coolers had been open continuously during prior hour lunch rush. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with mold-like substance. Vertical reach-in cooler soiled with old food debris and mold-like substance. Prep reach-in cooler soiled with old food debris on interior shelves.

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

Basic - Equipment in poor repair. Reach-in cooler and adjacent vertical reach-in cooler not maintaining foods at 41F during lunch rush. Ice buildup in reach-in freezers. Cutting boards grooved. Warning

Basic - Food stored on floor. Two jugs of oil on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler and reach-in freezer gaskets soiled with old food debris. Vertical reach-in cooler door handle soiled. The area holding the hood filters and hood filters soiled with grease accumulation.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee drinks over condiments in reach-in cooler at bar area.

Basic - Standing water in bottom of reach-in-cooler. Standing water and wet paper towels in bottom of prep cooler.