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Licensee
Name:
TJS FOR BREAKFAST
License Number:
SEA1504863
Rank:
Seating
License Expiration Date:
04/01/2023
Primary Status:
Ownership Changed
Secondary Status:
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
12/16/2021
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
0
13
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 - Floor not cleaned when the least amount of food is exposed.
Baseboard and floor under and behind equipment soiled.
Missing floor tiles under Dish Washing Machine
Hole in wall under Dish Washing Machine **Repeat Violation**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood vents soiled
Ceiling air vents soiled
All reach in cooler, reach in freezer and walk in units gaskets in need of cleaning.
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the cooks line make table soiled with standing water, unit not maintaining 41° or below. **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of clear liquid(water) not labeled on cooks Line. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
See stop sale:
5# assorted sliced and shredded cheese 56°F cold holding
5# ham steaks and diced ham 55°f cold holding
1quart pooled whole shell eggs for French toast mix 55°f cold holding
1# cut lettuce 55°f cold holding
All item were in cooks line make table since approx 7am or earlier.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
See stop sale:
5# assorted sliced and shredded cheese 56°F cold holding
5# ham steaks and diced ham 55°f cold holding
1quart pooled whole shell eggs for French toast mix 55°f cold holding
1# cut lettuce 55°f cold holding
All item were in cooks line make table since approx 7am or earlier. **Repeat Violation** **Warning**
High Priority - 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. Whole raw shell eggs stored on line,per manager on duty pulled at 11am. **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.
