OCHO RIOS JAMAICAN RESTAURANT

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked veggies (112F - Hot Holding); stewed chicken (120F - Hot Holding), held less than four hours per operator, moved to stove for rapid reheat. Recommended operator turn up thermostat on hot holding table Stewed chicken 178F, veggies 165F 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, curry goat, cooked chicken in reach in cooler in side kitchen

Basic - Ice buildup in white reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in freezers, operator leanedRepeat Violation Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. - cut cabbage (82F - ambient cooling for 5 hours) - From follow-up inspection 2025-12-22: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - cut cabbage (82F - ambient cooling for 5 hours) - From follow-up inspection 2025-12-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - cabbage (82F - ambient cooling for 5 hours), deep container held at room temperature - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Gasket in poor repair.White reach in freezer. Warning - From follow-up inspection 2025-06-24: Time Extended

Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. Repeat Violation Warning - From follow-up inspection 2025-06-24: Time Extended

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine Over 200 ppm, manager changed water. Rechecked 50 ppm. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back kitchen area.

Basic - Floor soiled/has accumulation of debris. Floor in storage area with freezers and reach in cooler. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice container. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Large white microwave on countertop in kitchen area. Manager cleaned. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior reach in coolers and freezer

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In white reach in freezer Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish area soiled. Wall by chest freezer soiled.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Behind front counter. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -In side kitchen.

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

Basic - Ripped/worn tin foil used as shelf cover. -To right of oven.

High Priority - Raw animal food stored over or with unwashed produce. - raw shell eggs over banana Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - beef patties 122f. Operator states < 2 hours - chicken (128F - Hot Holding), < 2 hours - advised operator to reheat to 165f

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - rice in reach in cooler. Operator states from 2 days ago.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Storage area not maintained clean and organized. - in broken walk in cooler used as storage

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 130f, less than 4 hours. Advised to reheat.

Intermediate - Spray bottle containing toxic substance not labeled. -At front counter.

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Ceiling tile missing. Over walk in cooler.

Basic - Cutting board has cut marks and is no longer cleanable. Wooden cutting board over three compartment sink. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer.

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

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on prep table. Corrected On-Site

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. Raw chicken stored with raw goat in chest freezer.

High Priority - Raw eggs stored over ready-to-eat chicken in stainless side by side fridge. Owner relocated. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times in rear prep area. Blocked by storage bucket.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to 3 compartment sink.

Intermediate - Ready-to-eat, time/temperature control for safety chicken prepared onsite and held more than 24 hours not properly date marked.

Basic - Carbon dioxide/helium tanks not adequately secured, stored in walk in cooler storage area.

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

Basic - Cardboard used to line nonfood-contact shelves. Employee replaced. Corrected On-Site

Basic - Ceiling tiles missing above walk in cooler

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen

Basic - Clean pots and pans not stored inverted or in a protected manner behind 3 compartment sink.

Basic - Cutting board has cut marks and is no longer cleanable, wooden cutting board at prep area next to steam table.

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

Basic - Interior of oven and microwave has accumulation of black substance/grease/food debris.

Basic - Light not functioning in kitchen and range hood.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - shelves under all prep tables soiled - storage buckets lids soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues in all units

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handsink across from refrigerator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Homemade mango sauce, Soup. Operator determined correct date. Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. In bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of sauce bottles.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. White Frigidaire refrigerator.

Basic - Silverware/utensils stored upright with the food-contact surface up.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked vegetables 130° in hot table less than 1 hour, operator put on stove to reheat. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpacks stored on containers of bulk flour and beans. Corrected On-Site