Ramada by Wyndham Jax Hotel and CC

Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.

• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed no change in ice machine in main kitchen. Ice machine in comedy zone has been cleaned.
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. Hot water has been turned on at triple sink. Employee restroom is placed out of order until repaired.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed one flying insect near speed racks in kitchen. One flying insect observed in dry storage area. On flying insect observed in banquet area tea urn storage area.
  • Basic: Dead roaches on premises. Observed same 4 dead roaches on floor in main bar area. Person in charge cleaned during inspection. No other dead roaches observed.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Operator needs more time to address.

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Food out of temperature
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Pasta, chicken in warmer at 108°F. Person in charge began reheating.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up reach in freezer raw beef patties no longer commercially packaged stored over bags of fries. Person in charge moved to appropriate location.
  • Basic: Open condiments provided for self-service not properly protected. Brown sugar stored at buffet uncovered. Item needs to be stored under sneeze guard, or with a hinged lid.
• Food-contact surfaces designed and maintained
  • Basic: Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed exposed insulation on interior of stand up reach in freezer near produce walk in cooler.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer off of protein walk in cooler with ice buildup around door and at fan.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips for chlorine during inspection.
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in main kitchen and in comedy zone with mold like substance accumulation on interior and interior side of door. Person in charge began cleaning.
  • 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. Dishmachine testing at 0ppm. Person in charge called for service during inspection. Will utilize triple sink for sanitizing in the meantime.
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. Hot water shut off at employee restroom. Hot water turned off at right sided faucet at triple sink.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb at dishpit with yellow hose attached missing vacuum breaker.
  • High priority: Spray hose at dish sink lower than flood rim of sink. Spray hose at dish pit hangs directly into sink.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing from hand wash sink closest to triple sink. Person in charge provided.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed two flying insects in dry storage area. Observed approximately three flying insects near banquet tea urn storage. Observed two flying insects near speed rack storage in main kitchen.
  • Basic: Dead roaches on premises. Observed one dead roach on the floor on service side of buffet. Observed one dead roach in glue trap in server storage behind accordion doors off of dining room. Observed one dead roach on floor along wall in comedy club bar. Observed approximately 4 dead roaches on floor along counter wall in main bar area. Person in charge began cleaning.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust/ mold like substance accumulated on ceiling of comedy zone. Several tiles with water damage/ staining in the Mandarin Room, main kitchen, continental room, comedy zone.
  • Basic: Floor soiled/has accumulation of debris. Heavy grease accumulation on floors at secondary cookline side. Grease accumulated on floor in closet outside of employee restroom. Person in charge began cleaning. Tiles around drain at main kitchen ice machine missing, holding standing water. Standing water observed in server area of kitchen, under prep table at first cookline. Vent in corner near triple sink with dust accumulated. Holes in ceiling around pipes above ice machine, in electrical closet.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Observed can of spray paint stored over packaged condiments. Person in charge moved to appropriate location.
• Premises and cleaning equipment
  • Basic: Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in soiled water in back kitchen.

The inspector came back, found the problems fixed and allowed the business to reopen.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. No flying insects observed at callback.
  • Basic: Dead roaches on premises. Observed one live roach on floor in lobby bar area, person in charge killed and discarded. Observed one dead roach on top of the dishmachine. Person in charge discarded.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed two rodent droppings on the floor in the electrical room. Person in charge cleaned during inspection.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw, Mac and cheese made less than 7 days ago per person in charge with no date marked in walk in coolers.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Butter in walk in cooler held on buffet line without ice at 54°F. Recommend holding on ice.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. In protein walk in cooler observed raw shell eggs stored over butter pats. Person in charge moved to appropriate location.
• Food-contact surfaces designed and maintained
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Ice accumulated in both walk in freezers.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has moved dishmachine to chlorine from hot water sanitizing. Unable to provide test strips.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Interior of warmers used for dry storage with food debris and grease accumulated on bottom of units. Interior of ice machine in comedy zone and in back kitchen with mold like substance accumulation.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb at dish pit missing vacuum breaker with hose attached. Also, hose Bibb outside back door missing vacuum breaker.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at two hand wash sinks in kitchen. Also soap dispenser at server line hand wash sink not functional. Person in charge provided paper towels and soap.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed 2 flying insects in corner near triple sink in kitchen. Observed 2 flying insects near drain in server area to left side of kitchen entrance. Observed two flying insects in dry storage area. Observed approximately 15 flying insects in main lobby bar area.
  • Basic: Dead roaches on premises. Observed two dead roaches on the floor near back main ice machine area. Observed two dead roaches on the floor in not in use server area off of buffet, left side.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed three rodent droppings on the floor of the electrical room. Observed two rodent droppings on the floor of the chemical storage area off of kitchen. Observed one rodent dropping on can storage rack in dry storage area. Observed approximately 10 rodent droppings on floor under left side buffet area in dining room. Observed two rodent droppings on the floor to left of not in use warmer at buffet. Observed two rodent droppings on the floor in not in use server area on left side of dining room. Observed two rodent droppings on the floor in comedy club bar area.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling tile missing. Ceiling tiles missing in electrical room, holes in ceiling at ice machine in main kitchen. Tile cracked in front of ice machine, holding water. Floors soiled at lobby bar and comedy bar. Standing water observed at server line area.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Two chemical spray bottles stored on shelf above prep area in kitchen. Person in charge moved to appropriate location.
• Manager certification and employee training
  • Intermediate: Manager or person in charge lacking proof of food manager certification. Person in charge unable to provide proof of CFM. Has been working at location since January.