JA ISLAND SPICE MINI RESTAURANT

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Chlorine sanitizer is only used for laundry and bathroom cleaning only. Operator provided food contact safe chlorine sanitizer at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Employee raw shell eggs stored over unwashed bell peppers inside reach in cooler. Employee removed raw shell eggs from reach in cooler at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw marinated chicken stored over ready to eat birria sauce inside reach in chest freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked seasoned rice 48°F at 2:24 PM stored overnight in reach in cooler. Operator stated no temperature logs were documented for cooked seasoned rice or any Time/temperature control for safety food items inside MFDV. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked seasoned rice 48°F at 2:24 PM stored overnight in reach in cooler. Operator stated no temperature logs were documented for cooked seasoned rice or any Time/temperature control for safety food items inside MFDV. Repeat Violation Admin Complaint

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 - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date marking for an open container of milk.

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.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee raw shell eggs stored over unwashed, bell peppers, inside and cooler.

Basic - Food stored on floor. Two trucks of oil stored on floor.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler: diced tomato 46 F, shredded lettuce 47 F. Warning - From follow-up inspection 2024-10-31: Diced tomato 52 F, Admin Complaint

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 2024-10-31: Same food employee: Osvando Perez, has no proof of training. Admin Complaint

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-10-31: No proof Admin Complaint

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, cooked chicken and taco meat. Repeat Violation Warning - From follow-up inspection 2024-10-31: Cooked yellow rice, cooked pork and various cooked items have no date marks. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A small container of cooked yellow rice (80F - Hot Holding) stored on reach-in freezer.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked bean and various cooked items in reach-in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over salsa sauce in reach-in cooler.

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. 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. Provided paper form. Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple cooked items in reach-in freezer.

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site