CLASSIC JAMAICAN JERK STOP INC

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. At reach in freezer raw chicken not commercially packaged stored over raw beef- operator removed and store properly, Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep table- cooked plantains 104F- hot holding- food left out on counter- food out of temperature for 2 hours- operator placed to be reheated. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing.Wiping cloth in hand wash sink -operator removed.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropped food onto the floor, pick it up with wiping cloth, rinsed cloth then proceeded to prepare plates without washing hands. Advised operator of proper handwashing washing. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen reach in cooler, cooked rice (51F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler overnight. Operator discarded item. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen warmer, cooked ribs (118F - Hot Holding); cooked chicken (115F - Hot Holding). Operator stated items held out of temperature approximately 2 hours. Advised operator to reheat to 165F. Operator placed items in stove to reheat to 165F. Corrective Action Taken Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth chlorine solution 200+. Operator corrected to 100ppm. Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Food stored on floor. At dry storage, oil and bottled drinks stored on floor. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee using phone and handling food at the same time. Spoke with manager on site in regards to proper hand washing

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

Intermediate - Probe thermometer not within the intended measuring range of use. Thermometer does not measure temperatures for cold holding

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water. Operator removed. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. At kitchen, water leaking from hand sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not in commercial packaging over plantain at reach in freezer. Operator stored properly. 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. Vomit and diarrhea procedure sent to operator.

Intermediate - Handwash sink not accessible for employee use at all times. Observed Rolled Silverware stored in hand wash sink by register. Operator stored properly. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reads 42F in ice water. Advised operator to calibrate thermometer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee cup on prep table. Operator removed cup. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed serving spoons stored in unclean water on range top. Operator put in clean water. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oxtail (47F - Cold Holding) Operator states not prepared or portioned today, moved from freezer to cooler. Operator states out of temperature for approximately 2 hours. Operator placed in reach in freezer to quick chill. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chest freezer: chicken (69F - Cooling) at 11:00 since 8:00 - 67F at 11:30 Observed bag of thawed chicken in chest freezer above additional already frozen chicken. At current rate of cooling product will not reach 41F within 4 hours. Operator placed beneath frozen chicken to quick chill. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. In tall reach in cooler - raw cod in container lined with non-food grade paper towels- operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler- raw fish over sauce- operator moved to lower shelf. 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. At reach in freezer raw chicken not commercially packaged over raw goat and beef- operator stored properly. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle of water on prep table- operator removed. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler by cookline- cooked chicken- 72-73F at 11:00 ( cooling since 8:00)- food covered in plastic container- at current rate of cooling food will no reach 70F within 2 hours- see Stop sale.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Pork and fish stored in non food grade plastic Togo - bags at reach in freezer by cookline.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer by cookline- raw Pork not commercially packaged over cooked ribs and raw Pork not commercially packaged over vegetables- operator stored pork to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler by cookline- cooked chicken- 72-73F at 11:00 ( cooling since 8:00)- food covered in plastic container- at current rate of cooling food will no reach 70F within 2 hours- see Stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by reach in cooler- cooked cabbage 115F- hot holding - food sitting above steam table- operator states food out of temperature for 1.5 hours- operator placed on stove to be reheated. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Bucket in handwash sink- operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at front counter- operator provided. Corrected On-Site

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. Smoker outside behind restaurant not in plans- called plan review and added smoker to plans. Corrected On-Site

Intermediate - No soap provided at handwash sink. At handwash sink by front counter - operator provided. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over prep table by three compartment sink- operator removed. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observe chicken in black retail bags. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw shelled eggs above cut cabbage. Operator placed raw shelled eggs on lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen Counter - Cooked plantains 83F (hot holding). Holding at room temperature. Under 4 hours. Operator agrees to use time as a public health control. TPHC plan created and foods time marked. Corrected On-Site