Jaxson Ice Cream Shop Improves its Sanitary Rating

Basic - - From inspection on 2016-09-19: Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. - From follow-up inspection on 2016-11-21: New sink on order. **Time Extended**

Basic - - From inspection on 2016-09-19: Basic - Uncovered food stored near sink exposed to splash. - From follow-up inspection on 2016-11-21: New countertop on order, no food to close to hand sink. **Time Extended**

Basic - - From inspection on 2016-09-19: Basic - Wood food-contact surface not properly sealed. Cookline under toaster and (2) white wood backsplash in small ice cream freezer area. - From follow-up inspection on 2016-11-21: Being replaced for new stainless counters. **Time Extended**

Basic - Attached equipment soiled with accumulated dust, grease, or food debris, light is dusty.

Basic - Bowl or other container with no handle used to dispense food, in fries, freezer, cookline.

Basic - Ceiling tile missing, above wait station.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Storage rack,

Basic - Clean utensils or equipment stored in dirty drawer or rack. Knives stored on wood shelf.

Basic - Employee drink in a food preparation or other restricted area, poweraid in freezer, cookline. **Repeat Violation**

Basic - Exterior door has a gap at the threshold that opens to the outside. Walkin freezer back door.

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - In-use tongs stored on equipment door handle between uses. Removed, **Corrective Action Taken**

Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler, wait station with dressings.

Basic - No handwashing sign provided at a hand sink used by food employees. Large ice cream area. **Corrected On-Site**

Basic - Uncovered food stored near sink exposed to splash.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall next to reachin freezer, and 2) wall behind cash register adjacent to freezers.

Basic - Wood food-contact surface not properly sealed. Cookline under toaster and (2) white wood backsplash in small ice cream freezer area.

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Was told then washed, **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw burger over fries in freezer.

Intermediate - Gloves out of the box in cabinet.

Intermediate - Handwash sink used for purposes other than handwashing, soiled dish inside, removed,

Intermediate - Interior of reach-in freezers soiled with accumulation of food residue, in small ice cream area, several freezers.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Soda gun soiled. Single ice cream freezer,

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area .placed on bottom shelvings **Corrected On-Site**

Basic - Missing drain plug at dumpster.

Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in freezer

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. In dish area .manager informed employee must wash hands from dirty to clean .employee washed hands properly **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler cold cuts

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above steam table in. Cook line . Placed on bottom shelvings by manager **Corrected On-Site**

Basic - Hood soiled with accumulated grease, dust or food debris. . Hood filters in cook line

Basic - Interior of microwave soiled with encrusted food debris. In cook line . Cleaned **Corrected On-Site**

Basic - Reach-in cooler gasket torn/in disrepair. 1 door tall reach in freezer in cook line

Basic - Water leaking from pipe and/or faucet/handle. Under 3 compartment sink . Manager called in service request at time of inspection

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. Dishwasher in dish area dirty dishes to clean without washing hands. Advised manager with proper practice of hand washing Corrective Action Taken** **Corrective Action Taken**

High Priority - Raw animal food not properly separated from ready-to-eat food. In 2 doors reach in cooler BEVERAGE AIR in front of cook line hot dogs next to raw chicken . Manager rearrange unit at time of inspection **Corrective Action Taken**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 1 door tall reach in freezer in cook line

Basic - Employee personal items stored in or above a food preparation area. In dish area cell phone stored on top of clean dish In cook line above reach in cooler Advised manager to keep personal items away from food prep/storage areas . Corrective action taken placed away from food prep/storage area

Basic - Gaskets/seals on holding unit in poor repair. In cook line 1 door tall reach in freezer True

Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Manager called in service request to replace gauges

Basic - No handwashing sign provided at a hand sink used by food employees. In cook line . Posted by manager . Corrected on site

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. In cook line employee used personal cell phone with gloves and did not change gloves and wash hands before touching ready to eat foods. Advised kitchen manager do not use cell phone while cooking and wash hands properly and put on new clean gloves

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine final rinse was less than 160°f .corrective action taken , manager serviced dish machine and final rinse found above 180°f to sanitize dishes

High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Manager serviced dish machine and rechecked strip turned black **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In cook line plates stored inside. Removed by kitchen employee. Corrective action taken

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Final rinse water temperature found in less than 160°f . Manager serviced dish machine and rechecked found above 160°f final rinse .corrected on site

Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Above dish machine area

Basic - Clean knives/utensils stored in crevices between equipment. In cook line under oven

Basic - Employee with no hair restraint while engaging in food preparation. Employee in cook line

Basic - In-use ice scoop stored on soiled surface between uses. Cleaned and placed in clean container **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Placed inside steam table maintain 140°or above **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. In dish area

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 2 doors in hallway between kitchen and prep area

Basic - Bowl or other container with no handle used to dispense food. Using bowl to scoop frozen fries in 1 door tall reach in freezer in cook line

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. In dish area cup with water with no lid **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In cook line cup of tea on top of cutting board **Corrected On-Site**

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. In cook line

Basic - Ice scoop stored on top of dirty ice machine between uses. Cleaned and placed in clean container **Corrected On-Site**

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. In wait station in 1 door white household unit butter in 46°f, relocated to different unit able to maintain 41°f or below. Corrective action taken

High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. In wait station in 1 door white household reach in cooler creamers found in 46°f, relocated to different unit able to maintain 41°f or below. Corrective action taken

High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. In 2 doors reach in cooler next to cook line raw poultry next to hot dogs **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In 2 doors reach in cooler next to cook line cooked macaroni and cheese with no date marks

Basic - Bowl or other container with no handle used to dispense food. Using a bowl to scoop fries

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Heavily soiled under fryers in cook line

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. No lid in cook line on top of steam table

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of steam table in cook line cup with no lid with a drink **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers in dish area

Basic - Equipment in poor repair. Fan guard in disrepair in 1 door tall reach in freezer in cook line

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice scoop stored on top of dirty ice machine between uses. Manager switch over and placed ice scoop in a clean container **Corrected On-Site**

Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Final rinse not reaching 170°f ,use 3 compartment sink until fixed **Corrected On-Site**

Basic - Silverware/utensils stored upright with the food-contact surface up. In dish area

Basic - Wiping cloth sanitizing solution stored on the floor. In cook line

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish area **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Ice cream buckets in walk in cooler

Basic - Clean knives/utensils stored in crevices between equipment. Under toaster in cook line

Basic - Dusty ceiling tiles and/or air conditioning vent covers. Table fan in cook line

Basic - Employee personal items stored in or above a food preparation area. Personal item stored in reach in freezer

Basic - Interior of microwave soiled with encrusted food debris. In cook line **Corrected On-Site**

Basic - Stored food not covered in chest freezer. Fries and hamburger in cook line 1 door silver unit

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw steak over cut tomatoes .correct on site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by boxes.correct on site

Intermediate - Handwash sink used for purposes other than handwashing. Storing cups inside in ice cream station .correct on site

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. 2 door reach in cooler in cook line cold cuts and cheese

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. In walk in freezer plant food.correct on site

Basic - Reach-in cooler gasket torn/in disrepair. In kitchen

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.in sanitizer buckets too light.correct on site

Basic - Soil residue build-up on nonfood-contact surface.under grill in kitchen

Basic - Well water testing report/documentation is not available upon request. **Corrected On-Site**

Intermediate - Hot water not provided/shut off at employee handwash sink. In dish area

Basic - Missing drain plug at dumpster.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gaps in back door

Basic - Ceiling soiled with accumulated dust.in kitchen above hood system

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. bulk of deli meats in walk in cooler .

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop on ice machine . Corrected On Site.

Critical - Observed employee improperly washing hands. washed hands in 3 compartment sink .

Critical - Observed interior of microwave soiled.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed leaking pipe at plumbing fixture. in dishmachine .

Critical - Handwash sink not accessible for employee use at all times. blocked by ice cream cup in kitchen next to 3 compartment sink . Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.

Equipment and utensils not properly air-dried.

Critical - Handwash sink not accessible for employee use at all times. hose in handwash sink by ice cream makers. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. at handwash sink by ice cream makers. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. at handwash sink by ice cream makers. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cumminuted meats in walk in cooler

Critical - No Thermotape to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. greater than 400ppm Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. in kitchen nextto 3 compartment sink Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers. in kitchen nextto 3 compartment sink

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.

Critical - Observed raw animal food stored over cooked food. shells eggs in walk in cooler Corrected On Site.

Critical - Observed food stored on floor, produce in walk in cooler Corrected On Site.

Critical - Observed food stored on floor, french fries in outside walk in freezer

Critical - Observed uncovered food in holding unit/dry storage area. sauces , dairy produced in reach in cooler Corrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Equipment and utensils not properly air-dried.

Observed dumpster overflowing garbage.

Critical - Observed live flies in kitchen.

Observed wall soiled with accumulated dust. throughout kitchen

Observed personal care item stored with food. foods in walk in cooler Corrected On Site.

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. sauces in walk-in-cooler

Critical - No conspicuously located thermometer in holding unit. throughout

Critical - Observed food stored on floor ; produce in walk-in-freezer

Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing. storing containor Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. in kitchen next to 3 compartment sink

Observed open dumpster lid.

Critical - Observed 5 dead crystalize roaches on premises in light shield in kitchen ; manager Corrected On Site.

Observed dusty ceiling tiles and/or air conditioning vent covers. throughout kitchen

Carbon dioxide/helium tanks not adequately secured. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces , tappin in wic

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed utensils stored in crevices between equipment. knifes in kItchen

Observed food debris accumulated on kitchen floor.

Observed wall soiled with accumulated grease. throughout kitchen

Observed unnecessary persons in the food preparation, food storage, or warewashing area. a 13 years old boy in dishwashing area

Carbon dioxide/helium tanks not adequately secured. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.

Observed ceiling in disrepair.

Observed cutting board grooved/pitted and no longer cleanable.

Observed gaskets/seals on cold holding unit in poor repair.

Critical - Observed interior of microwave soiled. Corrected On Site.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed single-service articles stored without protection from contamination. Corrected On Site.

Observed utensils stored in crevices between equipment.

Observed wall in disrepair.

Observed wall soiled with accumulated food debris.

Observed wall soiled with accumulated grease.

Carbon dioxide/helium tanks not adequately secured.

Observed ceiling in disrepair.

Critical - Observed interior of microwave soiled.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed single-service articles stored without protection from contamination.

Critical - Observed soiled reach-in cooler gaskets.

Observed wall in disrepair.

Observed wall soiled with accumulated food debris.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.