MAAM'S JAMAICAN RESTAURANT

High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/24. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following foods hot held at less than 135° F; cooked oxtails(122F - Hot Holding); brown stew chicken (129F - Hot Holding) All were located on shelf next to stove. Warning

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. Discussed and emailed form to operator. Warning

Intermediate - Observed prep shelves with rust. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed various cooked foods stored in reach in cooler not date marked. All were prepared onsite more than 24 hours ago. Warning

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed 2 gas cans stored in dry storage area. Warning

Basic - A minimum of one bathroom facility is not available for public use. Observed one bathroom located in establishment. Bathroom door is locked with sign that says "No Public Restrooms". Advised that all bathroom facilities shall provide easy and convenient access to both customers and employees. Warning

Basic - Cardboard used to line food-contact shelves and in reach in freezer. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Warning

Basic - Food storage container/container lid cracked or broken. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulated grease buildup and interior of heat cabinet (front counter) soiled with accumulated food debris. Warning

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

Basic - Water leaking from faucet/handle. Located at 3 compartment sink. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food storage container and container lid cracked or broken.

Basic - Interior of heat cabinet has accumulation of food debris.

Basic - Observed reach in freezer interior and shelves have accumulation of soil residues.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in kitchen area. Warning - From follow-up inspection 2024-09-18: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in kitchen area. Time Extended

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. Repeat Violation Warning - From follow-up inspection 2024-07-17: 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. Repeat Violation Warning Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Located under prep table. Warning - From follow-up inspection 2024-07-17: Basic - Cardboard used to line food-contact shelves. Located under prep table. Warning Time Extended

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. Discussed and emailed form to operator. Corrective Action Taken Warning - From follow-up inspection 2024-01-18: 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. Discussed and emailed form to operator. Warning Time Extended

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. Observed all employee Food handlers training expired as of 2/28/20. Warning - From follow-up inspection 2024-01-18: 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. Observed all employee Food handlers training expired as of 2/28/20. Warning Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Warning - From follow-up inspection 2024-01-18: Basic - Cardboard used to line food-contact shelves. Warning Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Garry Hanson 5/15/17 trained through Prometric expired as of 5/15/22. Warning - From follow-up inspection 2024-01-18: Time Extended

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Observed case of oil being stored on floor in kitchen area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 78°F and located on prep table.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in kitchen area and hallway.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing at room temperature. Located in prep sink.

Intermediate - Non-pitting surface rust on food-contact equipment. Located on shelves in reach in cooler.

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cut board with hole.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Located throughout kitchen.

Basic - Hole in or other damage to kitchen entrance door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled and kitchen equipment soiled with accumulated grease.

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

Basic - Standing water in bottom of reach-in-cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed bags of raw chicken thawing in prep sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Located throughout kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Observed rice, beans and flour removed from their original container placed in plastic containers and not labeled.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed the following foods temperature temperature greater than 41°F peas and rice (52°F - Cooling); yellow rice (49°F - Cooling); cooked rotini (54°F - Cooling) As per chef all food was cooked the day before and placed in reach in cooler overnight to cool but never reached temperature. Chef discarded.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following foods temperature less than 135°F bbq chicken (98°F - Hot Holding); baked chicken (101°F - Hot Holding); curry goat (109°F - Hot Holding) All were being stored on shelf next to stove. Chef moved to oven to reheat.

Intermediate - Non-pitting surface rust on food-contact equipment. Located on shelves in reach in cooler.

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard lining shelves under prep table.

Basic - Equipment in poor repair. Observed gaskets on reach in cooler torn.

Basic - Hole in or other damage to wall. Observed wall behind 3 compartment sink in disrepair.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 81°F and located on prep table.

Basic - Working containers of food removed from original container not identified by common name. Observed rice removed from its original packaging and stored in plastic container not labeled.