How many inspections has Jc's Fresh Seafood in Jacksonville had?

Jc's Fresh Seafood in Jacksonville has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Jc's Fresh Seafood in Jacksonville find?

Jc's Fresh Seafood in Jacksonville was most recently inspected by FDACS on July 18, 2024 (Met Inspection Requirements).

Has Jc's Fresh Seafood in Jacksonville had any stop-sale or stop-use orders?

No, Jc's Fresh Seafood in Jacksonville has no stop-sale or stop-use orders on record with Florida FDACS.

Jc's Fresh Seafood in Jacksonville

Name: Jc's Fresh Seafood in Jacksonville Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: July 18, 2024

1347 Cassat Ave, Jacksonville, FL 32205

Union County · Seafood Market Retail · FDACS
Owner: Mowafaka a Malih DBA Jc's Fresh Seafood
FDACS Estab #: 320578

Overview

JC's Fresh Seafood in Jacksonville had 2 FDACS inspections on record between July 3 and July 18, 2024. The initial inspection on July 3 identified 24 violations, including multiple priority-level food safety hazards. Raw shell eggs were stored directly above produce in the walk-in cooler, raw live oysters were held at 45–46°F (exceeding the 41°F maximum for cold-held foods), and bleach was stored directly next to food products and drinking glasses. Employee prescription medicine was also stored directly above a prep table. The facility corrected these hazards on site during the inspection, and the walk-in cooler temperature was brought below 45°F by the end of the visit. A follow-up inspection on July 18 found 5 remaining violations, including an employee placing gloves and moving to the prep area without washing hands, a live fly observed in the kitchen prep area, and the absence of written procedures for responding to vomitus or diarrhea discharge events. The facility met inspection requirements after these corrections, though the inspector notes indicate failure to provide microbiological laboratory test results within 30 calendar days could result in a stop-sale order.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

29Violations

Last inspected FDACS: July 18, 2024

Jc's Fresh Seafood in Jacksonville: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2024 — 2 inspections

Jul 18, 2024 — Met Inspection Requirements· 5 violations· Met Requirements

Inspector: PATRICK PACE, QUALITY ASSURANCE AND TRAINING SPEC

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. This re-inspection conducted to verify compliance of food safety citations observed during previous inspection. The compliance issues that required a Re-inspection have been resolved and this food establishment has Met Inspection Requirements. Establishment no longer bags ice per owner.

Risk-Based Violations

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

No documentation provided during inspection to prove that employees have been informed of their reporting responsibilities.

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Prep area: Employee bottled drink stored on ledge above blue crab prep area. COS item moved during inspection

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Kitchen: Employee working at front counter area placed gloves on and moved to prep area to work with food without washing hands. COS discussed with person in charge. x Print Date: 7/18/2024 Page 1 of 3 24 Pf Citation Description: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf Observation: Documentation provided for vomit and diarrheal cleanup does not contain all required parts. Plan is missing a set about segregation of the area.

Good Retail Practice Violations

6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf

Kitchen: observed live fly around prep area.

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Exterior: Some discarded equipment outside of back door.

Jul 3, 2024 — Re-Inspection Required· 24 violations· Re-Inspection Required

Inspector: PATRICK PACE, QUALITY ASSURANCE AND TRAINING SPEC

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Trainee present during inspection. All violations verified by primary inspector. Failure to provide microbiological laboratory test results on or about 30 calendar days from the date of this visit will result in a Stop

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Walk in cooler: Raw shell eggs stored directly over produce. COS: Eggs moved to bottom shelf. x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Kitchen: Pots and pans stored above three compartment sink have build up of grease and food debris.

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)

Fish cutting area: Ice machine had build up of mold like substance on interior. COS: Ice machine cleaned during inspection.

Person in charge does not ensure food employees are informed in a verifiable manner their responsibility to report to the person in charge information related to their health and activities in regard to foodborne illnesses.

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge unable to answer questions related to foodborne illnesses. o

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Walk in cooler: Ambient reading of 52 observed next to raw eggs. Deliveries received at start of inspection, Walk in cooler door left open during delivery and observed being left open for an extended period during inspection. COS: Walk in cooler door closed for remainder of inspection and ambient reading of walk in cooler dropped below 45 degrees ambient. x

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Walk in cooler: Raw, live oysters with an internal temperature of 45-46 degrees F. Deliveries received at start of inspection, Walk in cooler door left open during delivery and observed being left open for an extended period during inspection. COS: Walk in cooler door closed for remainder of inspection. Internal temperature of product at 41 degrees or below by end of inspection. Product cooled within 4 hours. x Print Date: 7/3/2024 Page 2 of 6 24 Pf Citation Description: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf Observation: This food establishments does not have the required written procedures for the clean-up of vomiting and diarrheal events that address the specific actions to be taken to minimize the spread of contamination. Clean-up of Vomiting and Diarrheal Events Guidance document provided.

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Kitchen: Bleach stored on shelf directly next to pot and powdered food products. Bottle of spray sanitizer stored directly above drinking glasses. COS: Bleach and spray bottle moved to an appropriate location during inspection. x

7-207.11(B) Medicine necessary for the health of an employee not located to prevent the contamination of food, equipment, utensils, linens, or single-service or single-use articles. 7-207.11(B) PP

Prep Area: Employee prescription medicine stored directly above prep table. COS: Medicine was voluntarily discarded by owner. x

Prep area: Personal water bottles observed on prep area shelving with ingredients. COS: water bottles discarded during inspection.

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Restroom: No hand washing sign posted.

Good Retail Practice Violations

213 Microbial analysis of finished product by an approved laboratory not obtained within the required time period. 5K-4.023(8)(a) F.A.C.

No recent microbiological analysis by an approved laboratory at least once every 3 months not provided for bagged ice operations. o

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Prep area: No labels on bottles of liquid margarine. COS: Bottle labeled during inspection.

3-602.11(A) Food packaged onsite not labeled as specified in law, including 21 CFR 101 and 9 CFR 317. 3-602.11(A)

Ice bagged on site missing labels stating business name, address and phone number of where its packed. COS: bags labeled during inspection. x

6-202.13 Insect control device used to electrocute or stun flying insects not designed to retain the insect within the device; or insect control device located over a food preparation area or not installed to prevent dead insects and fragments from being impelled onto or falling on exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. 6-202.13

Prep area: Electronic fly trap installed directly over prep table. Sticky fly trap installed directly over prep table.

6-501.11 Dead or trapped birds, insects, rodents, or other pests not removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. 6-501.112

Fish cutting station: Dead roach observed on floor next to fish cutting station.

Multiple flies observed inside establishment.

3-306.11 Food on display not protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. 3-306.11 P

Retail: Container of fish on ice offered for display for customers have no form of protection against contamination. COS: Plastic guards installed during inspection. x Print Date: 7/3/2024 Page 3 of 6 43 Citation Description: Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A) Observation: Backroom: Single use containers not stored inverted.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Prep area: Reach in freezer observed with build up of food debris on shelving and door.

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Dumpster lid left open when not in use.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Kitchen: Wall behind three compartment sink and the drying rack above the sink have build up of dirt and debris.

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Build up of cardboard boxes and old equipment outside the back door.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Walk in freezer: inside walk in freezer floor is damaged. Walk in cooler: Gasket on the door is in disrepair.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Kitchen: Personal food such as spices stored directly above prep table. Prep area: employee backpack stored above prep table. COS: Bag moved during inspection.

Jc's Fresh Seafood in Jacksonville: Frequently Asked Questions

When was Jc's Fresh Seafood in Jacksonville last inspected?: Jc's Fresh Seafood in Jacksonville was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on July 18, 2024. Inspection type: Met Inspection Requirements.
How many inspections has Jc's Fresh Seafood in Jacksonville had?: Jc's Fresh Seafood in Jacksonville has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Jc's Fresh Seafood in Jacksonville find?: Jc's Fresh Seafood in Jacksonville was most recently inspected by FDACS on July 18, 2024 (Met Inspection Requirements).
Has Jc's Fresh Seafood in Jacksonville had any stop-sale or stop-use orders?: No, Jc's Fresh Seafood in Jacksonville has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Jc's Fresh Seafood in Jacksonville?: The most frequently cited FDACS violations at Jc's Fresh Seafood in Jacksonville are: 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11; 6-501.11: Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf.
Does Jc's Fresh Seafood in Jacksonville have any repeat violations?: Yes, Jc's Fresh Seafood in Jacksonville has had the following violations cited on multiple FDACS inspections: 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11; 6-501.11: Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf.