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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
07/05/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
1
6
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.
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Single glass door reach-in cooler across from cook line. **Warning**
Basic - Old labels stuck to food containers after cleaning.
Two plastic containers on shelf in back of kitchen. Person in charge moved containers to be cleaned. **Corrective Action Taken** **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Dishwasher (Chlorine 0ppm) **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
Observed 2 live flies in kitchen. **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Single door glass reach-in cooler across from cook line - cut tomatoes (52°F - Cold Holding); sausage (51°F - Cold Holding); cheese (51°F - Cold Holding). Person in charge stated that the items were moved from walk-in cooler this morning. Person in charge added ice to items to rapidly cool. **Corrective Action Taken** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined.
Shell eggs on cook line with no time mark. Employee stated that the eggs were pulled out at 9:00 am and marked time. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
Walk-in cooler - raw beef stored over raw pork. Person in charge moved the beef. **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Spray bottle containing toxic substance not labeled.
Spray bottle next to sink in back of kitchen not labeled. Person in charge identified chemical as bleach and labeled bottle. **Corrected On-Site** **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
