JEANS JAMAICAN RESTAURANT AND BAKERY

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork stored over milk in true freezer. Operator relocate raw pork to bottom shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat salt fish in walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken hot held at 131F at cookline. Per operator chicken cooked less than 2 hours prior to the inspection. Operator reheat chicken to 181F. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees training certification expired on 09/23/2024.

Basic - Food stored on floor. Observed cases with drinking water stored on floor at front line.

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

Basic - Employee with no hair restraint while engaging in food preparation. Observed operators conducting food production with no hair restraint

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator remade to 100 ppm Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler; raw chicken (48F - Cold Holding). Per operator in unit less than 4 hrs, not portioned or prepared today. Observed walk in door left open. Operator took out chicken to cook. Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above triple sink area accumulation of dust

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. Provided big 6 poster. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler, employee personal food not separated on shelving. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand sink. Operator placed appropriate sign at station. Corrected On-Site Repeat Violation

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. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink Repeat Violation

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.

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. Operator emailed poster Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Observed No handwashing sign provided at a hand sink used by food employees at cook line. Operator corrected on site. Corrected On-Site

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

Basic - Single-service articles not stored inverted or protected from contamination.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked rice in walk in cooler

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over cooked ready to eat vegetables in the reach in freezer

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at cook line with mold like substance.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed jerk pork, jerk chicken, cooked on August 10th with no date marking.

Basic - Observed Employee beverage container on a food preparation table in kitchen area beside hand washing sink or over/next to clean equipment/utensils.

Basic - Bowl or other container with no handle used to dispense rice in the kitchen area.

Basic - Employee personal food stored on condiment shelf not identified and segregated from food to be served to the public.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellular phone and bottle water on front counter.

Basic - Food not stored at least 6 inches off of the floor. Observed sodas stored on floor not 6 inches off floor.

Basic - Food stored on floor. Observed gallon of oil stored on floor

Basic - No Heimlich maneuver/choking sign posted.

Basic - Observed Buildup of food debris/soil residue on equipment door handles.

Basic - Observed Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

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

Basic - Observed Ice buildup in reach-in freezer located at rear of restaurant next to restroom area.

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

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks stored with food contact surface facing upwards.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed food contact surfaces not sanitized between uses.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored in same container with beef liver. Observed raw chicken in same container with plant food cassava. Observed raw chicken stored with hash browns in same container.

High Priority - Toxic substance/chemical improperly stored. Observed bleach water stored on hand washing sink located in kitchen area.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no hose Bibb and no vacuum breaker located at mop sink .

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed plastic cutting board and wood cutting board soiled with food debris and mold like substance.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fruit cake, bread pudding made on April 12th not date marked.

Basic - Bowl or other container with no handle used to dispense food. Observed non handle scoop used to dispense flour and red peas. Operator removed and stored correctly.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not smooth, non absorbent and easily cleanable in food preparation food storage and ware washing area.

Basic - Clean utensils stored between equipment and wall. Observed clean utensils and knives stored between walls and equipment. Operator removed and stored correctly.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking hot tea from open cup on prep table. Operator discarded beverage Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored with food served to be public not segregated from restaurant food.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop directly touching flour in container in the walk in cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave located with food grease build up in kitchen area.

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. Observed fruit cake prepared packaged on site 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.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service items to go boxes not inverted. Operator inverted products. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution. Operator placed wet wiping cloth in sanitizing solution.

Basic - - From initial inspection : Basic - Kitchen area- Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2021-10-08: Time Extended

Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. Repeat Violation Warning - From follow-up inspection 2021-10-08: Time Extended