KINGSTON GRILL RESTAURANT

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried plantains (87-93F - Hot Holding) front counter per operator held less than 1 hours. Operator brought to kitchen to be refried. Observed beef patties (125-138F - Hot Holding) per operator held less than 2 hours. Operator placed in oven to reheat. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed zip lock bags stored in hand washing sink. Operator removed. Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed scoop with broken handle in brown sugar container. Operator removed. Corrected On-Site Warning

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 in salt container the handle in contact with salt. Operator removed. Corrected On-Site Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer 10 Ppm operator added Chlorine rechecked 100Ppm Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed partial container of raw shell eggs on top shelf of reach in cooler. Operator placed eggs on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed macaroni and cheese (51F - Cold Holding) in maxx cold reach in cooler. Per operator held in cooler 24 hours. Not portioned or prep today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Escovitch (51F - Cold Holding); brown stew (51F - Cold Holding); beans (51F - Cold Holding) raw chicken (51F - Cold Holding) per operator held less than four hours. Operator moved items to reach in freezer for quick chill. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen spoons stored in hand washing sink at front counter. Employee removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test strips. Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. Observed missing hot water handle at hand washing sink at front counter.

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 in salt container scoop handle in contact with salt.

Basic - No conspicuously located ambient air temperature thermometer in holding unit maxx cold reach in cooler.

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

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-09-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2022-09-21: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2022-09-21: Time Extended

High Priority - Container of medicine improperly stored. Observed a bottle of vitamins at front counter on top of reach in cooler for beers. Operator stored properly. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in kitchen, cooked vegetables 48°F, in a plastic deep container and covered while cooling. Per operator it was not portioned or prepared today. It was in unit for more than 8 hours. See stop sale. Warning

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. (1) Observed in reach in freezer in kitchen, cooked beans stored with raw chicken. Operator properly stored. (2) Observed in reach in freezer in kitchen, raw beef liver being stored with raw chicken. Operator properly stored. Reviewed proper storage based upon minimum required cooking temperature when stored in a freezer with cook. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. (1) Observed raw chicken 45°F in reach in cooler in kitchen. Per cook foods were in refrigerator more than 8 hours. Cook discarded chicken. See stop sale. (2)Observed at front counter steam table, butter beans 104°F, per operator foods were prepared over 4 hours. Operator discared. See stop sale. (3) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in kitchen, cooked vegetables 48°F, in a plastic deep container and covered while cooling. Per operator it was not portioned or prepared today. It was in unit for more than 8 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken 45°F in reach in cooler in kitchen. Per cook foods were in refrigerator more than 8 hours. Cook discarded chicken. See stop sale. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. (1) Observed at front counter steam table; rice and peas 109°F-140°F at 10:00, reheating since 8:30am rechecked 112°F at 10:15am. Per operator foods were transferred from reach in cooler to steam table. Steam table water was low. Chef reheated rice and peas to 172°F. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. (1)Observed at front counter steam table, butter beans 104°F, per operator foods were prepared over 4 hours. Operator discared. (2) Observed at front counter steam table, Fish fritters (80°-88°F-Hot Holding), Jamaican beef patties (109°F - Hot Holding), per operator foods were prepared less than 4 hours ago. Reviewed Hot Holding with operator. Cook reheated food. Fish Fritters 171°F, Jamaican Beef Patties 173°F. (3) Observed at steam table in kitchen, brown stew (115°F - Reheating); curry chicken (120°F - Reheating); jerk chicken (122°F - Reheating). Per operator foods were prepared less than 4 hours ago. Cook reheated foods. Curry Chicken 178°F, Brown stew 181°F, Curry Chicken 189°F. Corrected On-Site Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Warning

Intermediate - Employee applied hand antiseptic in place of washing hands as required. Observed employee eating at front counter, and proceeded to use hand antiseptic instead of properly washing hands. Operator continued to grab to go container to serve customer. Warning

Intermediate - Food-contact surface soiled with food debris. Observed in reach in freezer, raw animal blood on bottom on freezer and on shelves. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta in the reach in cooler in kitchen, prepared more than 24 hours ago, not properly date marked. Reviewed proper date marking with operator. Warning

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observe at front counter; unlabeled spray bottle. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed in kitchen area, a bowl in sugar container with no handle. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

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

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at front counter. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. (1) Observed employee personal bag on top of reach in drink cooler at front counter. Operator moved bag. (2) Observed employee cell phone on counter top in kitchen. Operator moved cell phone. Corrected On-Site Repeat Violation Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in water 88°F in kitchen on prep table. Operator removed utensils and discarded water. Corrected On-Site Repeat Violation Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Observed in kitchen. Warning

Basic - No copy of latest inspection report available. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed in prep sink in kitchen; thawing raw chicken at room temperature. Reviewed thawing with cook. Operator moved to stove to cook. Corrective Action Taken Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen, wet wiping clothes not stored in solution between uses. Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen, soiled wiping clothes with food debris being used to wipe down counter. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed a container of sugar in kitchen on shelve with no label. Repeat Violation Warning

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2021-09-29: Time Extended

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Main kitchen reach in cooler across from cook prep table- observed container with raw chicken, oxtail and goat meat stored in ziplock bags individually. Operator stated items are thawing and will be cooked.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table-; fried chicken (126°F - Hot Holding) at 12:25 p.m.. Operator immediately reheated chicken to 187°F and placed on steam table for service.

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen dry storage shelf across from steam table- observed containers of sugar and four with scoops and handles stored inside containers touching sugar and flour.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Main kitchen dry storage shelf across from steam table- observed soiled apron stored on dry storage shelf with dry storage food items. Operator removed apron. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter- Wiping cloth sanitizer solution reading 200ppm. Operator discarded sanitizer solution.

Basic - Working containers of food removed from original container not identified by common name. Main kitchen dry storage shelf across from steam table- observed containers of sugar with no labels. Operator labeled containers.