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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 02/12/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
15 9 31
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
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
24-07-4    Basic - Clean plates stored under cook line hand sink **Warning**
24-06-4    Basic - Clean utensils or equipment stored in dirty drawer or rack. **Warning**
25-10-4    Basic - Coffee filters not stored in a protected manner to prevent contamination. Upstairs **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
35A-03-4    Basic - Dead roaches on premises. 1 dead roach by mop sink, 1 dead roach on the floor in the dry storage room and 1 dead on the floor in the electrical room that's located in the electrical room. **Warning**
29-18-4    Basic - Drain cover(s) missing.cook line and prep line **Warning**
11-12-4    Basic - Employee experiencing persistent coughing working with food, clean equipment or utensils, and/or unwrapped single-service items. **Warning**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Head phones on prep table **Warning**
13-07-4    Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server and cook on line **Warning**
13-02-4    Basic - Employee with ineffective hair restraint while engaging in food preparation.server **Warning**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Cups and metal pans **Repeat Violation** **Warning**
36-71-4    Basic - Floor drains/drain covers heavily soiled. **Repeat Violation** **Warning**
14-38-4    Basic - Food storage container/container lid cracked or broken. Plastic containers **Warning**
08B-36-4    Basic - Food stored in a location that is exposed to splash/dust. Near hand sink on cook line **Warning**
08B-52-4    Basic - Food stored under dripping water line in the walk in cooler **Warning**
36-14-4    Basic - Grease and food debris accumulated on kitchen floor and/or under cooking equipment **Repeat Violation** **Warning**
23-03-4    Basic - Heavy grease and food debris build up of on all the cook line prep line shelving **Repeat Violation** **Warning**
36-24-5    Basic - Holes in the ceiling above ice machine, ceiling above hot water tanks appears to be a leak due to water dripping and water damage on the ceiling. **Repeat Violation** **Warning**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. **Warning**
22-19-4    Basic - Interior of microwave soiled with encrusted food debris. **Warning**
33-33-4    Basic - Large amount of unused equipment/supplies present. Located upstairs in the storage area and electrical room **Warning**
35B-03-4    Basic - Possible entryways for rodents to come in by evidence of holes in walls in the upstairs dry storage area, wooden door upstairs in disrepair using tape for repairs. **Warning**
35B-09-4    Basic - Screen in door torn/in poor repair - vermin present. **Warning**
33-06-4    Basic - Trash receptacles not provided where needed in establishment. By hand sink on prep line **Warning**
14-17-4    Basic - Walk-in cooler and reach in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
36-27-5    Basic - Walls heavily soiled with accumulated grease, food debris. Cook line **Warning**
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. Under 3 bay sink **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line counters, wrist of server **Warning**
21-07-4    Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site** **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Sugar **Warning**
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. 10 ppm primed 100 ppm **Corrected On-Site** **Repeat Violation** **Warning**
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Cook didn't wash hands before applying gloves when task was changed. Server was directed to wash hands before applying gloves due to touching hair. **Warning**
09-01-4    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. Server handling toast without wearing gloves **Warning**
35A-07-4    High Priority - Observed 10 flying insects upstairs **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 100° Ambient temperature of raw shell eggs 66° hash browns 70° butter packets 45° to 64° **Warning**
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Sausage gravy 108° to 119° cooked potatoes 108° recommend to add to time plan **Warning**
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. Butter at server **Repeat Violation** **Warning**
07-08-4    High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Butter packets **Warning**
08A-02-5    High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer - not all products commercially packaged. **Repeat Violation** **Warning**
08A-21-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in Freezer. **Warning**
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. Gravy **Warning**
01B-24-4    High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Gravy made on 1/31 **Repeat Violation** **Warning**
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. 1 live roach crawling on the floor in the kitchen. Was killed. **Admin Complaint**
35A-23-4    High Priority - Roach excrement and/or droppings present. **Warning**
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. 1 black hard dropping found on the staircase, 5 droppings on the floor in the dry storage, 3 rodent droppings on the shelving in the dry storage room, 5 hard black dropping observed on the floor in the electrical room, 11 black hard dropping on the pipe above the ice machine. **Admin Complaint**
02C-03-4    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. Milk **Repeat Violation** **Warning**
53B-16-4    Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Basic temperature question for cooking, cooling and reheating **Warning**
22-22-4    Intermediate - Encrusted material on can opener blade. **Warning**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Dumped sanitizer water **Warning**
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Blanched bacon cooling while stacked and cover **Warning**
05-10-4    Intermediate - Probe thermometer not used to ensure proper food temperatures when it comes to cooking, reheating and cooling. **Warning**
22-07-4    Intermediate - Slicer blade guard soiled with old food debris. **Warning**
22-06-4    Intermediate - Slicer blade soiled with old food debris. **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Soap bottles **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395