JAMROCK KITCHEN

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef and raw chicken inside thank you bag at reach in freezer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice inside reach in cooler no date marked, as per at or for more than 24 hours prior.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent soiled at kitchen entrance.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above lettuce inside the reach in cooler at the back.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef inside the reach in cooler not date marked. As per operator it was cooked Saturday. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at oven doors and reach in cooler. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Missing drain plug at dumpster. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Yajesharie Ramlakhan expired certificate. - From follow-up inspection 2024-03-08: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken stew not date marked in white refrigerator at kitchen area, as per Manager over 24 hours. Manager dated during inspection. Corrected On-Site - From follow-up inspection 2024-03-08: Observed chicken stew not date marked. Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-03-08: Time Extended

Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. - From follow-up inspection 2024-03-08: Still observed. Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2024-03-08: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed jerk chicken (120 F - Hot Holding); white rice (110 F - Hot Holding); rice with beans (112 F - Hot Holding) at steam table. As per operator for less than two hours. Operator moved the products to the oven and stove to be reheating. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. At oven door and reach in cooler door.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed food at the reach in cooler that as per the manager are from employee.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored over milk. Operator moved the shells eggs to the bottom part. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at front counter.

Basic - Buildup of food debris/soil residue on equipment door handles. At oven door handle.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (58F - Cold Holding) at preparation area -room temperature. As per manager for less than one hour. Manager moved the product to the reach in cooler for rapid cooling. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (130F - Hot Holding) at steam table. As per manager for less than two hours. Manager moved the product to reheat to 165°F. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer solution at +200ppm. Manager added water to get 100ppm. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum foil single service articles not stored inverted over the reach in freezer. Manager inverted the single service articles. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed salt container not identified by common name.

High Priority - Food placed in soiled container/equipment. Observed dry beans and flour containers soiled.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over French fried. Operator moved the raw chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salad (60°F - Cold Holding) on a table next to steam table. As per operator for less than 30 minutes. Operator moved the salad to the reach in cooler for rapid cooling. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside of rice and flour. Manager removed the bowls. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled reach in freezer door handle.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves over preparation table at kitchen area. And shelf under preparation table soiled. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils stored upright in a container next to microwave.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service articles not stored inverted under steam table. Operator inverted the single service articles. Corrected On-Site