JACMEL CARIBBEAN RESTAURANT

High Priority - Container of medicine improperly stored. Observed a bottle of Tylenol beside handwashing sink in kitchen. The operator removed the bottle of Tylenol from beside handwashing sink. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat oxtails in stand up reach-in cooler. The manager moved the raw chicken on bottom shelf under the oxtails. 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. Emailed Manager Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink behind front counter blocked by sanitizer bucket. The sanitizer bucket was removed from handwashing sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The operator placed paper towels at handwashing sink in kitchen. Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Floor tiles missing and/or in disrepair.

Basic - Food stored on floor. Observed bag of potatoes on floor in kitchen. The bag of potatoes was removed from off the floor in kitchen. Corrected On-Site

Basic - Hole in or other damage to wall. Observed hole in wall men's restroom.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of rice and black beans. The scooper was removed from containers of rice and black beans. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef and vegetable dish in steam table for less than 2 hours at 126F. Operator moved to stove to heat up. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed measuring pitcher in hand wash sink on the cookline filled with water sitting in the sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to the stove, and handwashing sink near the employee restrooms with no paper towels. Operator placed towels at the sinks. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed floor soiled on the floor in the secondary prep kitchen.

Basic - Hole in or other damage to wall. Observed hole in the wall above the 3 compartment sink, and by the employee restrooms at the hand wash sink. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves rusted in the reach in cooler in the secondary kitchen. Repeat Violation

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

Basic - Hole in or other damage to wall. Observed hole in wall is in the process of being repaired under hand sink in the kitchen per operator, observed materials on site.. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed build up of food debris on reach in door handle on triple door freezer.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust on reach in freezer shelves.

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all 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 2024-10-24: Operator is scheduling training for employee food handling.Time Extended Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed hole in the wall under hand sink in the kitchen next to the employee rest room. Repeat Violation - From follow-up inspection 2024-10-24: Observed wall in the process of being repaired. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand-wash sign at hand wash sink next to mop sink. Warning - From follow-up inspection 2023-12-05: Emailed handwashing sign to operator. Time Extended Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit available yo check chlorine levels ar time of inspection. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink next to reach in chest freezer. Operator placed towel by sink. Corrected On-Site Repeat Violation

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. Observed bulk meat products frozen in bus tubs in reach in freezer not date marked at time of preparation before freezing. 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 bulk oxtail and chicken wings precooked and held more than 24 hours stored in reach in cooler.

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

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line. Operator placed paper towels at hand wash sink. 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.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - No copy of latest inspection report available.

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

Basic - Unsealed concrete floor in kitchen. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with cabbage.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed stew 120F hot hold less than 4 hours. Operator reheated stew on stove to 165F. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200ppm. Operator added more water. Corrective Action Taken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in kitchen.

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.

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. Precooked meats/foods.

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar bins.

Intermediate - - From initial inspection : Intermediate - Water pressure lacking at fixtures that require the use of water. No cold water pressure on handsink by register Warning - From follow-up inspection 2022-01-31: No water pressure at handsink by mop sink 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. Water turned on Corrected On-Site Repeat Violation Warning - From follow-up inspection 2022-01-31: Water shut off at handsink by mop sink Admin Complaint

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2022-01-31: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warning - From follow-up inspection 2022-01-31: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2022-01-31: Wet wiping cloth not stored in sanitizing solution between uses. Time Extended

High Priority - Toxic substance/chemical improperly stored by clean dishes Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled

Intermediate - Water pressure lacking at fixtures that require the use of water. No water pressure to handsink in kitchen, water turned on from below for handwashing. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and purse on prep table. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.