THE DUTCH POT JAMAICAN RESTAURANT

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed in kitchen , triple sink chlorine sanitizer reading 0 ppm. Operator remade solution to 100 ppm chlorine. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding unit in kitchen , cooked plantains (128F - Hot Holding). Per operator item was done approximately an hour ago. Advised operator to reheat item back to 165F. Operator reheated item to 168F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided manager with poster.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided manager with poster.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line , green Cutting board has cut marks and is no longer cleanable.

Basic - No Heimlich maneuver/choking sign posted. Provided manager with poster.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked fish (60F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over night. Operator discarded fish. At walk in cooler, cut cabbage (55F - Cold Holding); not prepared or portioned today. Operator stated items held in cooler approximately 2 hours. Advised operator of proper cold holding parameters. Operator moved item into freezer to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, cooked peppers and onions (73F - Hot Holding), operator stated items made held out of temperature for approximately 1 hour. Advised operator to reheat product to 165F. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen, cut lettuce (66F - Cooling)@10:13 since 10:00, 66F @10:40. At the current rate, the product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator moved product to freezer to quick chill. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, storage containers stored on shelf, not inverted.

Basic - Equipment and utensils not properly air-dried - wet nesting. At kitchen, storage bins improperly stored with water inside-wet nesting. Operator corrected. Corrected On-Site

High Priority - Employee washed hands with no soap. Operator returned to kitchen and washed hands without soap. Reviewed proper hand washing procedures. Operator washed hands with soap. Corrected On-Site

High Priority - Raw animal food stored over canned/bottled drinks. Raw goat stored over bottle drinks in walk in freezer. Operator reorganized Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Single glass door hot box; Mac and cheese (127F - Hot Holding). Per operator item hot holding less than four hours. Operator placed item in oven to reheat to 165F Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator wearing watch while preparing food. Operator removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at front counter in standing water 74F. Operator cleaned utensils and stored dry Corrected On-Site

Basic - Open dumpster lid. Outside dumpster lid open

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Washcloth chlorine sanitizer 50ppm. Operator remade solution. Solution tested 100ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed open gallon container of milk (52F - Cold Holding) per manager held in walk-in cooler less than two hours not portion or prep today. Manager placed in another cooler for quick chill Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chopped pork (106F - Hot Holding); bananas (110-120F - Hot Holding) per manager held less than one hour manager placed items in oven to reheat to 165F Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer 200+Ppm manager remade solution rechecked 100 Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee dump ice in hand washing sink.

Basic - Current Hotel and Restaurant license not displayed. Expired on December 1 2023. Manager posted updated license. Corrected On-Site

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

High Priority - Employee washed hands with cold water. Observed employee washing hands with cold water.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over onions and carrots in walk-in cooler. Employee placed chicken on lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler cabbage slaw (50F - Cold Holding) per employee held less than four hours. Employee placed in walk-in cooler to ensure proper temperature. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cabbage (119-131F - Hot Holding) in hot holding box. Per employee less than one hour. Employee reheated to proper temperature. Observed fried chicken in over stacked container(110-125F - Hot Holding) in steam table. Per employee less than four hours, employee reheated to proper temperature.. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed

Basic - Bowl or other container with no handle used to dispense rice . Operator removed Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer solution 10 Ppm.

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

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Two employees from front counter washed hands very quickly, much shorter then 10-15 seconds, at hand sink by drive thru.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, half bucket raw split salt fish (58F - Cold Holding). Per manager received day before. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, half bucket raw split salt fish (58F - Cold Holding). Per manager received day before. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen hot box RIGHT - jerk chicken (111F - Hot Holding); stewed oxtail (116F - Hot Holding). Per manager items in box less than 1 hour. Items removed to oven to reheat for proper hot holding. Repeat Violation Admin Complaint

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooling unit coils in walk in cooler frozen over completely. TCS food item in unit overnight above proper temperature of 41F.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. All sanitizer buckets ready 10-50ppm chlorine. Manager and employee remade all to proper 100ppm chlorine. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked beans (50F - Cooling). Per manager prepared night before. See stop sale.

High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, containers of raw pork above cases of plantains. Employee rearranged for proper separation. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer, containers of raw chicken above containers of raw pork. Manager began to rearrange. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, cooked beans (50F - Cooling). Per manager prepared night before.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot boxes in kitchen, rice and peas (118F - Hot Holding); jerk pork (98F - Hot Holding); baked fish (110F - Hot Holding). Per manager all items in units less than 1 hr. Items returned to oven to reheat for proper hot holding while boxes continue to heat. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in back prep area. Manager replaced. Corrected On-Site Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Bulletin provided to manager.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Fried plantains at to go hot line under time control, manager unaware of needed form. TOHC form printed explained, and completed.. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Two bottles with unknown substance by hand sink in back prep area. Repeat Violation

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

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at 0ppm Quaternary Solution at 3CS. Operator remade solution 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Fish Fritters 101°F-107°F hot holding on front counter stem table. Per operator fritters were prepared less then 4 hours. Operator reheated to 178°F. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink next to drive through window. Operator provided paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of bleach stored next to 3CS.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution buckets at 10ppm at front counter and kitchen. Operator remade chlorine solution 100 ppm. Corrected On-Site