JRM CARIBBEAN CUISINE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked chicken in cookline reach in. Reviewed proper storage procedures and operator stored all items properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - glass door unit - cut lettuce (45-47F); cut tomatoes (45-47F). Observed door left partially open. Operator voluntarily discarded. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - plantains (115-119F - Hot Holding). Per operator items were placed in unit approximately an hour ago. Operator removed and took back to stovetop to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Knife rack holding clean knives.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter and Cookline hand sinks.

Intermediate - No soap provided at front counter handwash sink. Operator replaced. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. On shelf by triple sink.

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go salads at front counter. Operator voluntarily discarded salads. Corrected On-Site

Basic - Light shield damaged/in disrepair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and around cooking equipment.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knife rack over prep table. Operator removed and began cleaning. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored over vegetables in cookline freezer. Operator stored all items properly. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - chicken (122-131°F - Hot Holding). Per operator item was placed in unit less than an hour ago. Advised operator to immediately reheat item to 165F and hot hold at 135F or higher. Operator increased heat. Corrective Action Taken Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee restroom. Repeat Violation

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

Basic - Walls throughout cooking areas soiled with accumulated grease, food debris, and/or dust.