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Licensee
Name: JAX WHAT'S COOKIN License Number: SEA2610303
Rank: Seating License Expiration Date: 06/01/2019
Primary Status: Closed Secondary Status:
Location Address: 1921 LANE AVE S
JACKSONVILLE, FL 32210

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 02/20/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
8 6 5
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
36-32-5    Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple tiles missing in kitchen. Acoustical tiles in use and are unsealed. Broken tile over clean dish shelf
12B-12-4    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. Cup without lid on prep table with active prep taking place. Manager removed to dish machine **Corrected On-Site** **Repeat Violation**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. One employee preparing food without head covering and one employee preparing food without hair restrained. Employees restrained hair. **Corrected On-Site** **Repeat Violation**
08B-38-4    Basic - Food stored on floor. In dry stock, bread on floor. In walk-in freezer, ice bags on floor. Manager moved to shelves. **Corrected On-Site**
12B-13-4    Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee beverages stored in reach-in coolers over restaurant food items, server area and cook line.
12A-27-4    High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Two cooks cracked shelled eggs and then handled utensils and plates without changing gloves or washing hands. Manager instructed employee to change gloves and wash hands. They continued to crack eggs and handle items. **Corrective Action Taken**
12A-25-4    High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wearing gloves touched his face multiple times without washing hands or changing gloves. Manager instructed employee to change gloves and wash hands, he complied but continued to touch his face. **Corrective Action Taken**
12A-28-4    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. Both cooks touched their aprons multiple times with gloves on and without. They did not wash hands before handling plates and utensils. Manager instructed employee to wash hands and and put on new gloves, they complied but continued to touch their clothing/aprons. **Corrective Action Taken**
22-45-4    High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee cracked shelled eggs then handled food contact surface (plates) without changing gloves or washing hands, asked employee to place plates at dish machine to be re-sanitized. **Corrected On-Site**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. One fly in kitchen. One fly in dining room. **Repeat Violation**
41-05-4    High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household pesticide stored on shelf above food contact surface (containers and slicer) in mop closet. Chemicals bottle stored with flatware on cook line, bottle stored over soup bowls in service area. **Repeat Violation**
08A-03-5    High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw opened beef stored over ready to eat vegetables, raw opened chicken stored over raw beef. Raw opened beef and chicken patties stored over fries,
41-18-4    High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink Triple Sink (Chlorine 200+ppm).
22-22-4    Intermediate - Encrusted material on can opener blade. Prep area opener blade is soiled.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Service area hand wash sink has tray in it. Ware washing hand wash sink has scrub pads in it. Manager removed all items. **Corrected On-Site** **Repeat Violation**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Employee used cook line hand wash sink to rinse chicken on cook line. Manager instructed employee to sanitize sink. **Corrected On-Site**
53A-05-5    Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Seven employees on site preparing or serving food with no Certified Food Manager. Certified Food Manager arrived before signature. **Corrected On-Site**
03F-10-4    Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Time control used for lettuce, tomatoes, and shelled eggs. Written plan was provided at previous inspection but not completed. Manager completed. **Corrected On-Site**
53B-14-5    Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All but two employees have expired certificates. All expired certificates but one are photo copies.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395