BOSTON JUICY JERK

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's rest room. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed at front counter , white and red cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cook line , wet cloth stored underneath cutting board. Operator removed during the inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw chastised over raw pork. Operator moved chi to bottom shelf Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at front counter and cook line have deep cut marks. No longer easily cleanable.

Basic - Floor tiles missing and/or in disrepair. In ware washing area, floor tiles missing and broken.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 82°F with in use utensils. Operator moved water to stove burner to reach 135°. Corrective Action Taken

High Priority - Employee washed hands with no soap. Observed employee wash hands without using soap.

High Priority - Raw animal food stored over canned/bottled drinks. Observed on speed rack raw liver over container of two percent milk on speed rack. Operator stored correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed on speed rack raw chicken over cut callaloo in walk-in cooler. Operator stored correctly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade surface soiled with food debris, mold-like substance or slime operator removed to have washed. Corrective Action Taken

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

Basic - Equipment in poor repair. Gaskets torn true reach in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can opener sleeve/holder surface soiled with grease, food debris, dirt, slime or dust.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed whole snapper and chicken feet stored in same container not all commercially packaged in walk-in freezer. Operator separated 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 cabbage (121-130F - Hot Holding)in hot holding unit at front counter held less than four hours. Operator reheated on stove. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In men's bathroom

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. Employee started 10days ago. Emailed form to operator to be filled out.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed curry goat, brown stew chicken, oxtail, rice per manager unsure when prepared.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage tile in storage area

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

Basic - Equipment in poor repair. Gasket torn on true reach in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature of 84F on kitchen preparation table.

High Priority - Raw animal food stored over or with unwashed produce. Observed chicken feet over bananas in True reach in cooler. Operator removed and place in walk-in cooler. 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 cabbage (118-129F - Hot Holding) Per operator less than one hour. Operator reheated on stove. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile in storage room water stain discoloration.

Basic - Current Hotel and Restaurant license not displayed. Expired December 1 2023

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed plastic water bottle in True reach in cooler.

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in dry store room has mold like buildup and discoloration. Warning - From follow-up inspection 2023-08-17: Observed at callback inspection same. Time Extended

Basic - - From initial inspection : Basic - Faucet/handle missing / damaged at plumbing fixture. Handles on hand sink by triple sink broken. Warning - From follow-up inspection 2023-08-17: Observed at callback inspection same. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bus pans on floor in walk in freezer. Warning - From follow-up inspection 2023-08-17: Observed at callback inspection same. Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hand sink by triple sink separating from wall. Warning - From follow-up inspection 2023-08-17: Observed at callback same. Time Extended

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, rice and peas (48-50F - Cooling); stew pork (47F - Cooling). Per manager items in unit from last night. See stop sale.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen put on gloves after returning from outside without washing hands first. Reviewed proper procedures and employee washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, rice and peas (48-50F - Cooling); stew pork (47F - Cooling). Per manager items in unit from last night.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at cook line at 200ppm chlorine. Employee remade to proper 100ppm chlorine. 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. Bulletin provided to be posted. Corrective Action Taken

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 operator.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle at front counter hand sink. Managers labeled bottle. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at front counter has high amount of grooving and discoloration. Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine solution 300ppm in bucket in kitchen on cook line. Operator added water to solution. chlorine solution 100ppm. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (1) Observed at hand washing sink in kitchen next to 3 compartment sink. (2) Observed at hand washing sink in bar. Operator provided paper towels. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting board on prep table in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water in metal container (99°F) in kitchen on prep table across from grill. Operator reheated water 141°F. Corrected On-Site

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 juice packaged on site lacking minimal label requirements.

Basic - No Heimlich maneuver/choking sign posted.

Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand washing sink- observed grapefruit peeling inside hand washing sink. Operator removed grapefruit peeling. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Front counter- observed soiled wiping cloth on prep table. Operator removed wiping cloth. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Main kitchen cook line prep table-observed service utensils being stored inside container of dirty water at 81°F. Operator discarded water and wash, rinse and sanitized service utensils. 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 warmer-Warmer-; jerk chicken (114 - Hot Holding); plantains (121 - Hot Holding). Operator stated items was placed in warmer 1 hour ago. Operator reheated jerk chicken and plantains above 165°F and placed inside warmer. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Main kitchen cook line oven- observed tongs being hung on oven door handles. Operator removed tongs.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen prep table at seasoning shelf- observed employee bottle of water on prep table. Employee removed water bottle. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Front counter service line- observed soiled wiping cloth on service line next to Togo containers.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - From follow-up inspection 2021-11-19: Still observed Time Extended