Scotch Bonnet Jamaican Eatery

Observed failure to date mark TCS food items stored in cooler in unoriginal containers that were held in facility for longer than 24 hours. (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf PIC advised to date mark food items as day with date they were prepared in facility as day 1.

Observed failure to properly identify food items with common name that were in unoriginal containers. Observed multiple containers and tray in reach in cooler with no common name. (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC advised to wrote common name of food items on container.

Observed failure to use utensil in bind of sugar with handle. Observed a cup being used as scoop and left inside bin. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; PIC advised to use a scoop that has a handle with the handle sitting above the container.

Observed several containers of prepared foods with improper date mark. Observed foods claiming to be prepped today with a date mark which exceeded 7 days. Facility has been closed for 1 week and there was evidence of prepping today so PIC date marked with proper date.

Observed evidence of pest activity. Observed bugs crawling in facility at time of inspection. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions. PIC has a contract with pest control and will send reports to the health department.

Observed mesh of screen door in disrepair.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens

Observed failure to post most current inspection within public view.

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed failure to utilize only commercial equipment in facility. Observed two noncommercial refrigeration units in the facility Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose

Observed failure to store dumpster on an approved pad Observed dumpster stored on gravel with overgrowth (b) Outdoor Storage Surface. An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped enough to drain to prevent the collection of surface water.

Observed floors not constructed of an easily cleanable material. a) Indoor Materials. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:

1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted;

Observed food employees not washing their hands in a hand sink or in an approved automatic handwashing facility while handling multiple things. 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. PIC instructed on when to wash hands while cooking.

Observed food employee touching ready-to-eat food (ribs & cooked chicken with their bare hands and the establishment could not provide or has no approved Alternative Operating Procedure. 511-6-1.04(4)(a)1,2,3,4(i) - Preventing Contamination from Hands (P), (Pf), (C) (4) Protection From Contamination After Receiving.

(a) Preventing Contamination from Hands.

1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5).

2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P

3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. PIC advised not to touch ready to eat food with bare hands.

Observed chicken (dripping liquid) and pork/beef ribs stored together in reach-in freezer in the back of the kitchen, and ready to eat chicken stored together with raw chicken. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. PIC separated foods.

Observed cold holding ready to eat chicken sitting on kitchen counter at 60 F. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC moved chicken into a cooler.

Observed missing proof of training for employee health policy for each food handler. 511-6-1.03(4)(a)(b)(c)(e)(f) - Responsibility of permit holder, PIC, and Conditional employees. Providing employee health policy red book. Code> Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

Observed hand sink in the restroom not functional at the time of operation. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing.

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. PIC advised to fix hand sink immediately.

Observed that Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the 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. PIC advised to put together or purchase one.

Observed food contact utensils are not sanitized after washing and facility has no test strips. 511-6-1.05(6)(o) - Manual Warewashing Equipment, Chemical Sanitization using Detergent Sanitizers(C) (o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. PIC will ensure utensils are washed and sanitized.

Observed won out cutting board used 24 hours ago and not washed. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC advised to replace cutting boards.

Observed multiple prepared(cooked) food in all the reach in coolers not date marked to determine when to discard. code> 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is appropriately marked with a date or day that exceeds 7 days . PIC instructed the correct way of date marking ready to eat foods.

observed food in containers without labels in coolers and in storage bins. code> (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed expired milk date 10/06/25 in reach in cooler unit 2. 511-6-1.04(8)(b) - Expired Foods (P) (b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. PIC advised to discard.

Observed employee cooking with no hair/beard restraints. 511-6-1.03(5)(j) - Hair Restraints: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. Advised person in charge that all food employees handling food shall wear a hair restraint.

Observed sanitizer napkin inappropriately kept, not clean and not in sanitizer solution at the time of inspection. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation: Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

Advised PIC that Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution.

Observed infestation of roach and mice, rodent droppings on floor in the kitchen frozen foods storage area, in the rest room, on the counter and and near mop sink. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions. PIC will have licensed CPO trap and eradicate rodents. Also observed evidence of nesting in ceiling and light shown through areas in wall / ceiling.

Observed the most current current inspection report not posted at the time of inspection 511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. PIC instructed to post current report.

Observed In-use utensil not stored on a clean portion of food preparation table or cooking equipment. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). PIC will re-wash sanitize utensils.

Observed bags of cabbages stored on kitchen floor at the time of inspection. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. PIC moved foods.

Observed PIC does not use sanitizer nor a test strip and could not provide one at the time of inspection. Observed failure to properly label ware wash sink in main kitchen. Advised Person in charge ware wash sink has to be labeled wash, rinse, and sanitize. Advised PIC to make use of sanitizer and test strips.

Observed failure to keep nonfood contact surfaces free of accumulations. The interior bottom of reach-in coolers and freezers accumulated with food debris/residue. Interior of freezer with an ice buildup. PIC was advised that Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

2. Observed tat the shelf liners in the rear storage area are not in good condition so they are no longer cleanable. Ensure that all shelf surfaces are in good condition and cleanable.

3. The mounted wall shelves in the cook area are extremely soiled and in bad condition. All storage equipment/supplies must be in good condition. If the shelves cannot be cleaned enough to have the appearance of cleanliness then replace with shelves in good condition and clean to sight/touch.

4. Aluminum foil is not an approved permanent liner that can be placed and not changed daily. Recommend placing shelf liners instead of using foil. PIC instructed to clean up immediately.

Observed toilet room door not self-closing and no paper towel and hand soap. 511-6-1.07(5)(i) - Closing Toilet Room Doors (C) (i) Closing Toilet Room Doors. Except during cleaning and maintenance operations, toilet room doors as specified under subsection (2)(l) of this Rule shall be kept closed. 511-6-1.07(3)(e) - Toilet Tissue, Availability (Pf) (e) Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet. PIC will ensure to provide all that is necessary for a hand sink.

Observed wear and tear, holes and cracks throughout the facility walls, cabinets, floor, and kitchen equipment. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. PIC will start repair immediately.

Observed missing proof of training for employee health policy for each food handler. COS> Providing employee health policy red book. Code> Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

Observed that Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the 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. PIC advised to put together or purchase one.

Observed food contact utensils are not sanitized after washing and facility has no test strips. 511-6-1.05(6)(o) - Manual Warewashing Equipment, Chemical Sanitization using Detergent Sanitizers(C) (o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. PIC will ensure utensils are washed and sanitized.

Observed multiple prepared(cooked) food not date marked or incorrectly marked to determine when to discard. code> 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is appropriately marked with a date or day that exceeds 7 days . PIC instructed the correct way of date marking ready to eat foods.

Observed failure to keep nonfood contact surfaces free of accumulations. T

1. he interior bottom of reach-in coolers and freezers accumulated with food debris/residue. Interior of freezer with an ice buildup. PIC was advised that Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

2. Observed tat the shelf liners in the rear storage area are not in good condition so they are no longer cleanable. Ensure that all shelf surfaces are in good condition and cleanable.

3. The mounted wall shelves in the cook area are extremely soiled and in bad condition. All storage equipment/supplies must be in good condition. If the shelves cannot be cleaned enough to have the appearance of cleanliness then replace with shelves in good condition and clean to sight/touch.

4. Aluminum foil is not an approved permanent liner that can be placed and not changed daily. Recommend placing shelf liners instead of using foil.

Observed Wall and floor at prep and mop sink area needs finishing AND seal where light is seen 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

Observed toxic item stored by food. Cos: removed rubbing alcohol from shelf above cooling foods. Code: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.

There is insufficient cold holding equipment available to maintain Time/Temperature Control for Safety Foods at proper temperatures. [observed other commercial cooler not in operation] Need additional cold holding unit to ensure 41f or below and proper thawing procedures.

Cook stated that the 48f ribs were above 41f because was thawed at room temperature. CA: thaw under refrigeration.

observed cutting board and chicken parts in area not approved for food prep - this area is not properly sealed and no hand wash sink present. Discontinue use of this area.

Observed rodent droppings on floor in the kitchen frozen foods storage area and near mop sink. have licensed CPO trap and eradicate rodents. Also observed evidence of nesting in ceiling and light shown through areas in wall / ceiling.

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.

The permit is not posted in a location in the food service establishment that is conspicuous to the consumers. CA: 11-6-1.02(1)(f)(1) - Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Wall and floor at prep and mop sink area needs finishing AND seal where light is seen through.

observed 46F cooler 1 and 43F cooler 2. Must be at 41F or below.

Observed raw wings from prep stacked in reach in freezer without shelving [not cooling at a rate to reach 41F in 4 hours.] Add shelving [to improve air flow.]

Observed unlabeled spray bottle of chemical.

[There is insufficient cold holding and/or hot holding equipment available to maintain Time/Temperature Control for Safety Foods at proper temperatures.] Need additional cold holding and hot holding units to ensure 41f or below and 135f or above

Observed prep work / seasoning in outside grill structure which is not allowed. sinks on grill there not connected to sewer / plumbing and thus not allowed as well. Observed prep / worktables on the exterior of building. Investigation due to complaint of back area used for dishwashing. Remove table and hose from back area. See codes for allowances.

observed past due permit fee due immediately that can be paid online. cos: paid over the phone.

old inspection report displayed. post new report.

observed cutting boards with deep grooves. [code: c) Multiuse Food-Contact Surfaces. 1. Multiuse food-contact surfaces shall be:(i) Smooth; (ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (iii) Free of sharp internal angles, corners, and crevices; Pf]

Wall and floor at prep and mop sink area needs finishing

Light not shielded. Shield the lights as required by code.