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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
11/06/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
8
3
3
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 - 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.
Drink without lid on pass window over hot holding table, employee discarded, **Corrected On-Site**
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
Employee chicken stored in walk-in freezer over restaurant foods, manager moved to bottom shelf. **Corrected On-Site**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
In walk-in cooler, no items removed or heated, chicken and gravy (53°F - Cooling); rice (56°F - Cooling); chicken (62°F - Cooling).
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
In walk-in cooler, no items removed or heated, chicken and gravy (53°F - Cooling); rice (56°F - Cooling); chicken (62°F - Cooling).
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cooking cracked shelled eggs and handled plates and single service togo containers multiple times during inspection. Manager instructed employee on each occurrence to wash hands and change gloves even gloves. **Corrective Action Taken**
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.
Employee handled cooked chicken and placed on plate without gloves. **Repeat Violation**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
In dry stock room, about eight flies.
At mop sink, about 20 flies.
At electrical closet. about 10 flies. **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
On cook line hot table, sausage (128°F - Hot Holding); corn (126°F - Hot Holding); green beans (125°F - Hot Holding); gravy (125°F - Hot Holding). In hot box, rice (113°F - Hot Holding). Manager instructed employee to place items in oven to heat to 165°F, **Corrective Action Taken**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
Opened canned beets stored under raw bacon. Raw sausage stored over bacon, turkey bacon stored over sausage.
In cook line reach-in cooler, raw chicken livers stored over chicken salad. Manager instructed employee to move to correct locations. He complied. **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found.
On clean dish shelf in kitchen, one small live roach, manager removed. **Corrected On-Site** **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use at all times.
Hand wash sink in ware washing area not accessible due to pots stored on and around sink. Employee removed items.
Hand wash sink on cook line has colander and whisk in sink, employee removed items to three compartment sink **Corrected On-Site**
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
In prep area, plans indicate a hand wash sink. Operator removed sign and made into a prep sink. Operator must place sign and submit plans for approval to remove sink.
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
In walk-in cooler, no items removed or heated, chicken and gravy (53°F - Cooling); rice (56°F - Cooling); chicken (62°F - Cooling). Items are stored in deep pans and covered, discussed cooling options with manager.
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.
