JAX BISTRO & BAR

Violations (5)

• 12A-13-4CriticalCorrected on site

  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled dish and then touch clean dishes without washing hands. Discussed with operator. Employee washed hands. **Corrected On-Site**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam at cook line gravy 119F hot holding. Per operator food held out of temperature for less than four hours. Observed product not in contact with hot water. Operator placed on stove to reheat to 165F or higher. **Corrective Action Taken**

  High Priority

• 22-08-4RepeatCorrected on site

  Interior of oven/microwave has accumulation of black substance/grease/food debris.

  Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of microwave soiled with grease and food debris. Operator cleaned. **Corrected On-Site** **Repeat Violation**

  Basic

• 23-03-4Repeat

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease and food debris. **Repeat Violation**

  Basic

• 08B-12-5Corrected on site

  Stored food not covered.

  Basic - Stored food not covered. Observed onion rings and shrimp not covered in reach in freezer at cook line. Operator covered. **Corrected On-Site**

  Basic