BUCCANEERS JAMAICAN STREET JERK

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Plantains in back refrigerator at 47F. Plantains have been in the same unit overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Plantains in back refrigerator at 47F. Plantains have been in the same unit overnight. Operator voluntarily discarded plantains. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Floor throughout establishment is soiled.

High Priority - Roach activity present as evidenced by live roaches found. One live roach on floor in front of oven. Operator killed and discarded roach. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving below right side steam table has debris.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed outside mop sink with standing water. 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. No written procedures available. Provided DBPR Form HR 5030-104 to operator. 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. Cooked plantains in reach in refrigerator not date marked. Operator states prepared two days ago. Operator voluntarily discarded plantains. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor throughout kitchen, prep and ware washing is soiled. Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water observed in outside mop sink.

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. No proof available. Provided DBPR Form HR 5030-103 to operator. Operator had only other employee of establishment sign reporting agreement during inspection. 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. Oxtail gravy in refrigerator made Saturday per operator not date marked. Operator discarded oxtail gravy. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floors under equipment in the kitchen and in back storage room and around the three compartment sink are soiled.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at front entrance in the red zone.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed jerk chicken at 96F and plantains at 86F in oven. Oven not on. Per operator, chicken prepared approximately 2 hours prior and plantains prepared approximately 1.5 hours prior. Jerk chicken moved to cooler. Plantains reheated to 169F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in refrigerator not dated marked. Per operator, chicken prepared on Saturday. Operator marked food with correct date.** Repeat Violation** Corrected On-Site Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Handwash sink counter in kitchen has wear exposing unsealed wood. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Reach in cooler outside near mop sink. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored by kitchen hand wash sink in mop bucket with dirty water. Operator dumped water and hung mop. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. blackened chicken (110F - Hot Holding) person in charge placed in oven and reheated to 167F by end of inspection. 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 written procedures and discussed with person in charge Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top cooler stained/discolored with food debris

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. Provided employee reporting agreement and discussed with person in charge Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pea soup made two days before inspection not date marked. Discussed with person in charge and they added date mark.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Hand washing station counter next to triple sink is peeling exposing fibrous unsealed wood.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on refrigerator soiled with food debris.

Basic - Unnecessary items/unused equipment on the premises. Broken flip-top cooler inside establishment Broken reach in freezer outside establishment

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in dirty water near hand washing station. Person in charge took mop out of water to dry. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink had utensils inside sink. Operator removed items. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Near three compartment sink observed bleach in unlabeled bottle. Operator labeled bottle. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles near order window separating and slightly hanging low.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board near reach-in cooler observed with deep grooves.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork and raw fish in reach in cooler, manager rearranged all items Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle near service window not labeled, manager labeled. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under fryers and stove in kitchen.

Basic - Objectionable odors in bathroom or other areas of the establishment. In bathroom. Repeat Violation