K JUMAK RESTAURANT Inspection – March 4, 2025

High Priority 2

#7High Priority14-15-4

High Priority – Nonfood-grade containers used for food storage – direct contact with food. Cooked wings stored on cardboard egg crates in walk-in-cooler **Corrected On-Site**

Corrected On-Site

#8High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler **Corrected On-Site**

Corrected On-Site

Intermediate 3

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, Small board on line has black debris

#10Intermediate53B-01-5

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. On warning from previous inspection

Warning

#11Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Poultry and beef prepared previous day in cooler not dated

Basic 6

#1Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust Ceiling tiles soiled on cooks line

#2Basic14-11-5

Basic – Equipment in poor repair. Gaskets torn to upright freezer in kitchen

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 85°

#4Basic38-04-4

Basic – Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Very dim lighting in Walk-in-cooler

#5Basic33-31-5

Basic – Unnecessary items/unused equipment on the premises. Unused deep freezer in kitchen

#6Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Florida Food Watch