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Licensee
Name: TJS FOR BREAKFAST License Number: SEA1504863
Rank: Seating License Expiration Date: 04/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 1256 S ROCKLEDGE BLVD
ROCKLEDGE, FL 32955

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/28/2018 Met Inspection Standards
During This Visit
More information about inspections.
5 2 17
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
23-15-4    Basic - Accumulation of food debris/soil residue on handwash sink. Observed large pieces of food in handwash sink that could had been due to food being prepped in hand wash sink on arrival. **Repeat Violation**
23-03-4    Basic - Build-up of grease on nonfood-contact surface. Exterior of equipment in prep area.
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line and prep area,
36-03-4    Basic - Cove molding at floor/wall juncture broken/missing.
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Wait station cups near beverage dispenser.
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside.
36-22-4    Basic - Floor area(s) covered with standing water.
36-71-4    Basic - Floor drains/drain covers heavily soiled. **Repeat Violation**
36-01-4    Basic - Floor not cleaned when the least amount of food is exposed. Under equipment and tables needs cleaned **Repeat Violation**
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation**
36-12-4    Basic - Floors not constructed to be easily cleanable. Grout very low in multiple areas of the kitchen, dishwashing and prep area.
14-38-4    Basic - Food storage container/container lid cracked or broken. Container in use in walk in freezer, cracked containers and lids. **Repeat Violation**
23-07-4    Basic - Gaskets with slimy/mold-like build-up. Both reach in and walk in units. **Repeat Violation**
36-24-5    Basic - Hole in or other damage to wall. Under dishwashing area,
36-70-4    Basic - Objectionable odor in establishment. Hallway leading into kitchen, smells of sewer gas.
14-33-4    Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind the prep table. **Repeat Violation**
22-41-4    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. First run of dish washing machine, chlorine was at 0, employee stated he had just changed the bucket, retest after priming machine 100 ppm chlorine.
03F-02-4    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 cannot be determined. Portion control butter pull at 1030 on ice not date marked, corrected by manager **Repeat Violation**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. In reach in cooler on cooks line, raw hamburger patties stored over ready to eat cooked potatoes, in walk in freezer raw sausage link and preformed beef fritters over French fries, both corrected by kitchen manager.
02C-01-4    High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Sausage links in walk in cooler prepared on 2-20-18, today is 2-28-18. 2 days past use by date. See Stop Sale.
01B-13-4    High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked on site sausage links on 2-20-18, today is 2-28-18 2 days past use by date, manager discarded approx 3# of cooked product.
22-05-4    Intermediate - Cutting board(s) stained/soiled. Boards used for prep
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Observed large pieces of food in hand wash sink on arrival when inspector washed hands to start inspection. **Repeat Violation**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395