ACKEE TREE JAMAICAN RESTAURANT

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in the kitchen used to store a metal lid. Operator removed items from handwashing sink. Corrected On-Site

Basic - Food stored on floor. Observed boxes of chicken stored on the floor near the triple sink. Operator stored properly.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm). Operator corrected to 100ppm.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator, Cowsfeet, White rice, etc. all made 25-36 hours prior, no date marks.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage on prep table. Operator relocated. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed: 1. A case of butter beans stored directly on the floor. 2. Bucket of pork stored directly on the floor. 3. Jug of shortening stored directly on the floor. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop in contact with food in the cold holding beans. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line, utensils in 85°F water. Operator removed, cleaned, sanitized, and stored dry. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in front counter cold holding unit. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bottles of ginger beer in upright freezer, on top of food. Operator removed. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed zero (0) ppm chlorine. Operator replaced. Tested 100 ppm chlorine. Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket 200 ppm chlorine. Operator corrected to maximum allowed 100 ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed multiple items in hand washing sink. Knife, towel, green scrubby, stainless steel scrubber. Operator removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed marinated chicken, marinated goat. Both 24-36 hours. Operator provided date marks. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. 2025 license paid, not displayed.

Basic - Food stored on floor. Observed dry goods delivery (per invoice attached) from 2 days prior still on the floor. Shortening, seasoning, etc. operator relocated to shelf. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Repeat Violation

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No chlorine test strips available.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Only incorrect 'PH' test strips available. Operator needs 'CHLORINE' test strips. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed oxtail, chicken, rice and beans, etc. all per operator, 36 hours or more. Operator date marked all. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed primary heavy white cutting board deeply soiled.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed operator needs both Quaternary and Chlorine test strips. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed no door closer. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at threshold of rear kitchen door. Repeat Violation

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

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers with no date marks. Per operator more than 24 hours.

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

Basic - Floor not cleaned when the least amount of food is exposed. Observed debris buildup under/ behind fryer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed frozen blood in bottom of Meat freezer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - beef (115-116F - Hot Holding). Per operator holding for less than an hour. Operator removed and placed back on stovetop to reheat. Corrective Action Taken

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

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

Basic - Buildup of food debris/soil residue on equipment door handles and gaskets. Back storage room.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Operator removed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops stored on bathroom floor. Operator removed. Corrected On-Site

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 handout to operator. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep area cutting board. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Cookline - food items stored in sink. Operator removed. Corrected On-Site

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. One employee hired yesterday. Provided Foid Employee Reporting Agreement to operator. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed TPHC form for operator and reviewed. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On shelf with fresh fruit and vegetables. Operator removed. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided to operator and operator posted. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Prep area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prep area - cooked beans (44-45F); cooked rice (49-52F). Per operator items were cooked yesterday and held in unit overnight - over 6 hours. No items were pooled or portioned today. Reviewed proper cooling procedures. See stop sales. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food thawed in an improper manner. 4 cases of chicken thawing overnight at back door - 54-65F. Per operator items were placed outside the cold holding unit yesterday and left out overnight - over 4 hours. Reviewed proper thawing procedures with operator. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prep area - cooked beans (44-45F); cooked rice (49-52F). Per operator items were cooked yesterday and held in unit overnight - over 6 hours. No items were pooled or portioned today. Reviewed proper cooling procedures. See stop sales.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Operator made new solution. Chlorine 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep area cutting board. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in front counter hand sink. Operator removed. Corrected On-Site

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

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

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed Time as a Public Health Control form to operator and reviewed. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. All cold holding units in storage area and cookline.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cookline.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Torn gaskets on single door freezer in storage area.

Basic - Floor soiled/has accumulation of debris. Storage area and cookline - under all equipment and shelving.

Basic - Food stored on floor. 4 cases chicken stored on floor by back door. Operator removed. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. 4 cases of chicken thawing overnight at back door - 54-65F. Per operator items were placed outside the cold holding unit yesterday and left out overnight - over 4 hours. Reviewed proper thawing procedures with operator. See stop sale. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed White rice 100°, chicken stew 102°, soup 98°, rice and beans 103° on the stove under not temperature control. Operator stated food outside temperature less than 4 hours. Operator moved all foods to reach in freezer in dry storage to quick chill. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2021-11-02: Patties 124°, plantains 120°, fried chicken 120° (hot box) in unit less than 4 hours. Observed unit set for an ambient of 155°. Foods in units stored inside a plastic container covered. Operator reheated foods, removed covers and raise unit temperature. Stove: Rice and beans 167°, gravy 164°(hot holding) on stove under no temperature. Operator reheated foods. Foods in unit less than 3 hours. Stove: Cooked veggies 124° , curry chicken 94° at 12pm (cooling since 10:30) to 101° and 84° at 12:15. Operator moved all foods to reach in cooler to cool. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Operator remodel restaurant by removing one bathroom. Now new room has 2 refrigerated units. Warning - From follow-up inspection 2021-11-02: System down. Can not check Onbase Time Extended

Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures. Employee touched a container of beef stew with his bare hand to sense if the food was warm enough. Warning - From follow-up inspection 2021-11-02: Cook checked beans temperature by feeling the temperature of the container. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at front counter. Repeat Violation Warning - From follow-up inspection 2021-11-02: Water at 84°. Water heater show 265°. Operator called for service. Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning on dry shelf above triple sink. Employee rewashed container to remove lables. Corrected On-Site Warning - From follow-up inspection 2021-11-02: Old labels observed on cleaned containers. Time Extended