JAMAICAN JERK DELI

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back room by employee restroom. - From follow-up inspection 2024-05-10: Time Extended

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Located 6 beef patties/ empanadas in display case out of temperature at time. In formed employee and remove for reheating. Corrected On-Site

Basic - Bathroom facility not clean.

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, on the outside of warmer oven in main kitchen.

Basic - Open dumpster lid.

Basic - Soiled dry wiping cloth in use. Cloth on top of cutting board in preparation area. Corrected On-Site

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Not properly set up and no test strips for chlorine.

High Priority - Food prepared in a private home. See stop sale.

High Priority - Sprouts, cut melon, cut tomatoes, or cut leafy greens received from an unapproved source. See stop sale. Juices from unapproved source.

High Priority - Stop Sale issued due to food originating from an unapproved source. Juices

Intermediate - Handwash sink not accessible for employee use at all times. Takeout containers stored in sink Corrected On-Site

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. See stop sale

Intermediate - Spray bottle containing toxic substance not labeled. Bleach water Corrected On-Site

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Child in food prep area. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave 2. Interior of reach in cooler dirty Repeat Violation

Basic - No copy of latest inspection report available.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All items in reach in cooler. All made 2 days ago. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - No copy of latest inspection report available.

High Priority - Employee washed hands with no soap. Educated placed soap at sink Corrected On-Site

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. pineapple, fruit punch, Juneplum juice. Owner states made with fresh fruits. No label removed from cooler sent information for special process Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. At either sink Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meats and vegetables cooked and in reach in not marked owner states they were made Saturday.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front sink manager states hot water heater was smoking and has electrician is coming today

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Gave owner a copy need to print and hang

Basic - Reach-in cooler and freezer interior/shelves have accumulation of soil residues.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing at room temperature still frozen. Advised to put under cold running water or move to reach in cooler

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small fryer on counter educated called AHJ called left message educated operator

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom

Basic - Covered waste receptacle not provided in women's bathroom. In both restaurants