Jim Jays Sandwich Shop Degrades its Sanitary Rating
2862 Palm Bay Rd NE
Palm Bay, FL 32905
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Basic - Clean pots and pans not stored inverted or in a protected manner.
Basic - Clean utensils or equipment stored in dirty drawer or rack./wire ahelf where pots are stored moderately soiled
Basic - Interior of microwave moderately soiled with encrusted food debris. **Repeat Violation**
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Basic - Uncleanable knife block in use to store knives.
Intermediate - Cutting board(s) stained/soiled.
Intermediate - Miderate Accumulation of black/green mold-like substance inside the ice bin.
Intermediate - Moderately Encrusted material on can opener blade. **Repeat Violation**
Intermediate - Nonservice animals in the food establishment or on premises./ observed dog in dinning area/ took out right away explained they can't be in location didn't want to leave in hot car **Corrected On-Site**
Basic - - From inspection on 2016-02-18: Basic - Cutting board has cut heavy marks and is no longer cleanable. **Warning** - From follow-up inspection on 2016-02-19: **Time Extended**
Basic - - From inspection on 2016-02-18: Basic - Food debris/dust/grease/soil residue on exterior of toaster oven. **Warning** - From follow-up inspection on 2016-02-19: Toaster oven handle needs little more detail **Time Extended**
Basic - - From inspection on 2016-02-18: Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection on 2016-02-19: observed mop not hung up **Time Extended**
Basic - - From inspection on 2016-02-18: Basic - Wood food-contact surface not properly sealed./wood cove molding by the hand wash sink shredding and wood under ice machine in the ice machine room **Warning** - From follow-up inspection on 2016-02-19: **Time Extended**
Basic - - From inspection on 2016-02-18: Basic - Worn, torn in some places the whole floor totally heavily soiled **Warning** - From follow-up inspection on 2016-02-19: floor cleaned still some torn floor tiles **Time Extended**
Basic - Cutting board has cut heavy marks and is no longer cleanable. **Warning**
Basic - Food debris/dust/grease/soil residue on exterior of all reach-in cooler/refrigerators **Warning**
Basic - Food debris/dust/grease/soil residue on exterior of both microwave. **Warning**
Basic - Food debris/dust/grease/soil residue on exterior of toaster oven. **Warning**
Basic - Grease accumulated on kitchen floor and/or under all equipment **Warning**
Basic - Interior of both microwaves heavily soiled with encrusted food debris. **Warning**
Basic - Interior of toaster oven has heavy accumulation of black substance/grease/food debris. **Warning**
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
Basic - Wood food-contact surface not properly sealed./wood cove molding by the hand wash sink shredding and wood under ice machine in the ice machine room **Warning**
Basic - Worn, torn in some places the whole floor totally heavily soiled **Warning**
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. 1-dropping shelf by paper work 2-under shelf in the back by mop bucket No other droppings found- operator has traps out to be sure there isn't any more rodents Operator cleaned up droppings-not in food prep areaspoke with Angela C district office **Warning**
Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
Intermediate - Interior of refrigerator soiled with accumulation of food residue. **Warning**
Intermediate - Moderate Accumulation of black/green mold-like substance inside the ice bin. **Warning**
Intermediate - Moderately Encrusted material on can opener blade. **Warning**
Basic - Employee personal food not properly identified and segregated from food to be served to the public.- open cookies on top of eggs **Corrected On-Site**
Basic - Employee with no beard guard/restraint while engaging in food preparation.
Basic - Interior of microwave heavily soiled with encrusted food debris.
Basic - Light shield damaged/in disrepair.- back area light
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.- 3 compartment sink areas
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
High Priority - Stop Sale issued due to adulteration of food product-ice storing employee drink **Corrective Action Taken**
Intermediate - Moderate/ heavy Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Slicer blade heavily soiled with old food debris.
Basic - Accumulation of food debris/soil residue on handwash sink.
Basic - Buildup of food debris/soil residue on equipment door handles.
Basic - Can opener blade not kept sharp - observed metal shavings.
Basic - Cutting board has cut marks and is no longer cleanable.
Intermediate - Interior of reach-in cooler moderately soiled with accumulation of food residue.
Intermediate - Moderately Encrusted material on can opener blade.
Intermediate - Heavily Encrusted material on can opener blade. **Warning**- needs more detail
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
Basic - Ceiling soiled with accumulated dust/ grease kitchen area **Warning**
Basic - Clean utensils or equipment stored in dirty drawer or rack./ in old reach utilized as storage cabinet **Warning**
Basic - Food debris accumulated on kitchen floor./ under all equipment **Warning**
Basic - Interior of microwaves heavilysoiled with encrusted food debris. **Corrected On-Site** **Warning**
Basic - Smoking in an enclosed indoor workplace/ cigars before the restaurant is opened re- educated **Warning**
Intermediate - Heavily Encrusted material on can opener blade. **Warning**
Intermediate - Heavy Buildup of soiled material on racks/ shelving in the reach-in cooler. **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate - Nonfood-grade basting brush used in food./ utilizing paint brush for BBQ sauce **Warning**
Intermediate - Slicer blade guard and slicer heavily soiled with old food debris. **Warning**
Basic - Bowl or other container with no handle used to dispense food.suffle cup used to scoop brown sugar
Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
Basic - Ceiling soiled with accumulated food debris.
Basic - Interior of microwave soiled with moderately encrusted food debris. **Corrected On-Site** **Repeat Violation**
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. **Repeat Violation**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.reach in cooler
High Priority - License expired within 30 days after expiration date.
High Priority - Raw animal food stored over ready-to-eat food.raw whole shell eggs over vegetables in reach in cooler. **Corrected On-Site** **Repeat Violation**
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Opened package of sliced Iced turkey
Intermediate - Cook line Cutting board(s) stained/soiled.
Intermediate - Interior of reach-in cooler moderately soiled with accumulation of food residue.
Intermediate - Moderate Encrusted material on can opener blade.
Basic - Employee beverage container in ice machine/ice bin. Discarded ice.
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Above prep station and 3 bay sink.
Basic - Storage of maintenance equipment in areas that may result in cross contamination. Tape measure by slicer
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Had to remind employee.
High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over onions, celery potatoes.
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Pasta salad dated 2/14/14 discarded.
High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Above foam plates, cups and box of jello pudding.
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 300 ppm. Chlorine
Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
Intermediate - Encrusted, soiled material on slicer.
Basic - Bathroom door not self-closing.broken
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.next to slicer
Basic - Employee with ineffective hair restraint while engaging in food preparation.
Basic - Mop sink cracked
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.
High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Opened bodies of deli meats
Intermediate - Employee applied hand antiseptic in place of washing hands as required.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.cooked ribs shredded pork cooked potatoes
Intermediate - Squeeze bottle containing toxic substance not labeled.
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. **Corrected On-Site**
Intermediate - Nonfood-grade basting brush used in food.a paint brush is in use **Corrected On-Site**
Intermediate - Encrusted material on can opener blade.moderate
Basic - Silverware/utensils stored upright with the food-contact surface up.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in the dish room
Basic - Ceiling soiled with accumulated grease.moderate build up in the kitchen
No Violations Were Observed
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Food listed on the stop sale is at 51 for more than 4 hours **Warning**
Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 2 door reach in cooler **Warning**
Basic - Employee with ineffective hair restraint while engaging in food preparation.on the cook
Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site**
Intermediate - Encrusted material on can opener blade.moderate build up
Basic - Silverware/utensils stored upright with the food-contact surface up.in the kitchen
Basic - Wall soiled with accumulated black debris in dishwashing area.
The foil is used as food contact surfaces - must change daily
The floors under the fixed equipment are dirty
The ceiling and parts of the kitchen is dirty
Critical - The facility is licensed for 16 seats and has 40+ including the out side seats - must get approval of local city to increase seating
Critical - Observed interior of all reach-in cooler heavily soiled with accumulation of food residue.
Observed residue/gunk build-up on front of bbq in screen room
Observed residue/grease build-up on front of closet doors
Observed clean utensils/equipment stored on soiled counter/dishmachine area
Observed heavy grease/food debris accumulated under all equipment.
Critical - Food contact surfaces of equipment and utensils clean
Non-food contact surfaces clean
Floors properly constructed, clean, drained, coved
Foods properly cooled
Critical - Toxic items labeled and used properly
Observed ice scoop with handle in contact with ice. Corrected On Site.
Observed a nonfood-grade basting brush used in food.metal banded
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Observed gaskets with food debree
Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.
Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.-4 Corrected On Site.properly calibrated
Critical - Observed whole shell eggs stored over opened container of pickles.Corrected On Site.
Critical - Observed heavily encrusted, soiled material on slicer.
Observed single-service items stored on floor.foam cups on floor in storage RIC
Observed food debris/grease accumulated on kitchen floor.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.shredded pork
Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.off 2 degrees. Corrected On Site.
Observed a nonfood-grade basting brush used in food.metal banded brush.
Observed cook line cooler gasket torn/in disrepair.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.0ver 200 ppm
Critical - Observed interior of microwaves moderatly soiled.
Critical - No handwashing sign provided at a handsink used by food employees.kitchen Corrected On Site.
Critical - Observed sanitizing solution exceeding the maximum concentration allowed.over 200ppm. Corrected On Site.
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.a shelf brace ithe kitchen is bare un sealed wood
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.a cup of coffee is on the back prep table
Observed ripped/worn tin foil used as a cover on the sandwiche cook hot plates
Critical - Observed toxic item stored in food preparation area. a bottle of de- greaser is on the work table Corrected On Site.
Critical - Outer openings not protected with self-closing doors. the back kitchen door is not self closing
Critical - Hand wash sink lacking proper hand drying provisions.in the dishroom Corrected On Site.
Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
Critical - Observed toxic item stored in food preparation area. a spray bottle grease lightning in next to the slicer Corrected On Site.
Critical - Outer openings not protected with self-closing doors.back kitchen doors