Jax 5th Ave Deli & Ale House

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

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.

• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. - 3 on underside frame of cookline cooler - 6 on underside frame of six burner range - 1 on floor near floor drain below six burner range Total 11 live roaches.

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

• Dishwashing facilities and test kits
  • Basic: Accumulation of debris on dish trays
  • Basic: Accumulation of lime scale on the inside of the dishmachine.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. - 3 on castors at reach in freezer - 3 on underside frame of cookline cooler - 6 on underside frame of six burner range - 1 on floor near floor drain below six burner range TOTAL 11 live roaches
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Hole in or other damage to wall/ceiling.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust.
• Lighting
  • Basic: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Problems were found that had to be fixed. The inspector will come back to check.

• Dishwashing facilities and test kits
  • Basic: Accumulation of debris on dish trays
  • Basic: Accumulation of debris on exterior of warewashing machine. - top of machine
  • Basic: Accumulation of lime scale on the inside of the dishmachine.
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - condenser cover at cookline cooler - cooler gasket soiled at server station - exterior of glass freezer - exterior of single door freezer
  • Basic: Buildup of food debris/soil residue on equipment door handles. - flip top door handles at cookline cooler
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. - at bar hand wash sink. Operator turned on valves
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. - inside cabinet storing single serve items
  • High priority: Roach activity present as evidenced by live roaches found. - 1 at hinge of keg cabinet - 2 on castor of six burner range
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. - at dish station causing retention of standing water
  • Basic: Hole in or other damage to wall/ceiling. - ceiling gapped along drop ceiling
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. - at dish station
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair. - throughout kitchen
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. - over cookline
• Lighting
  • Basic: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - fluorescent tube lights over prep counter
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - purse and tools on counter at server station