THE DUTCH POT JAMAICAN RESTAURANT

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. Main kitchen area: Sanitizer Bucket (Chlorine 100+ppm), operator prepared new solution. Sanitizer Bucket (Chlorine 100ppm), Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep table in the kitchen: can opener blade. Corrected On-Site

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. Observed Sanitizer Bucket (Chlorine 100+ppm) at the cookline, operator remade Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed patty warmer shelves with accumulated grease at he front counter. Observed can opener blade soiled in the kitchen.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Equipment in poor repair. Observed gasket torn on warmers in the kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons and tongs in standing water at the front counter. Operator removed water. Corrected On-Site

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw chicken over bottle drinks in the walk in freezer.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Floor area(s) covered with standing water. Throughout the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fancovers in the walk in cooler with dust.

Basic - Standing water in bottom of reach-in-cooler next to drive thru window.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (132F - Hot Holding); boiled bananas (112F - Hot Holding) in the hot holding box for 2 hours, as per operator. Items were reheated. Corrective Action Taken Repeat Violation

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. Observed new employee named Joseph and James hired 2 weeks ago with no knowledge of their responsibilities. Operator signed during the inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a spoon in standing water by the rice maker. Operator removed water. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. heated cabinet #1: cooked bananas (119F - Hot Holding); heated cabinet #3: cooked ackee (128F - Hot Holding); As per operator cooked 1 hour before the inspection Operator reheated the food: cooked bananas (176F - Reheating); heated cabinet #3: cooked ackee (168F - Reheating); Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Rack by the dry storage area: bus tubs wet- nesting. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Observed establishment using a wooden spoon the finished not smooth, easily cleanable surface; and resistant to pitting, chipping, and scratching.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot holding box 1: sweet plantains (112F - Hot Holding/ 189F Reheated); white rice (114F - Hot Holding/175F Reheating); rice and peas (128F - Hot Holding/170F Reheated), cooked 2 hours before inspection, as per operator. Operator reheated food items to the appropriate temperature. Observed fried fish (127F - Hot Holding) in the hot holding box, operator discarded food items. Corrected On-Site - From follow-up inspection 2024-02-02: Observed hot holding box 2: white rice (112F - Hot Holding); rice and peas (107F - Hot Holding). Operator placed inside the oven to reheat.As per operator, place in the cabinet 1 hour before the inspection Observed sweet plantains (112F - Hot Holding) at the front counter. As per operator, placed inside the steam table 1 hour before the inspection. 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. Observed hand washing sink in the bathroom with hot water of 75F, ran the water for 2 minutes. - From follow-up inspection 2024-02-02: Observed hand washing sink in the bathroom with hot water of 76F, ran the water for 2 minutes. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets in poor repair at the all hot holding box in the kitchen. - From follow-up inspection 2024-02-02: Observed gaskets in poor repair at the all hot holding box in the kitchen. Time Extended

Basic - - From initial inspection : Basic - Observed old labels stuck to metal food containers after cleaning. operator removed. Corrected On-Site - From follow-up inspection 2024-02-02: Observed old labels stuck to metal food containers after cleaning. operator removed. *Corrected On-Site Time Extended Corrected On-Site

Intermediate - - From initial inspection : 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. Handout was provided. Corrective Action Taken Warning - From follow-up inspection 2022-09-13: At time of time call back inspection observed 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. Handout was provided. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards are soiled. Observed stove, deep fryers are soiled with accumulation of grease. Warning - From follow-up inspection 2022-09-13: At time of time call back inspection observed cutting boards are soiled. Observed stove, deep fryers are soiled with accumulation of grease Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Warning - From follow-up inspection 2022-09-13: At time of time call back inspection observed kitchen handwash sink not accessible for employees use at all times blocked by bucket and garbage. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Warning - From follow-up inspection 2022-09-13: At time of time call back inspection observed handwash sink used to wash hands. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust, or mold-like substance. Warning - From follow-up inspection 2022-09-13: At time of time call back inspection observed ceiling tiles/vents soiled with accumulated dust, or mold-like substance. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2022-09-13: At time of time call back inspection observed exterior door has a gap in the kitchen. Time Extended

Basic - - From initial inspection : Basic - Kitchen and dining room floors, and under cooking equipments are soiled/has accumulation of debris. Warning - From follow-up inspection 2022-09-13: At time of time call back inspection observed Kitchen and dining room floors, and under cooking equipments are soiled/has accumulation of debris. Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Warning - From follow-up inspection 2022-09-13: At time of time call back inspection observed missing drain plug at dumpster. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under prep table are soiled. Warning - From follow-up inspection 2022-09-13: At time of time call back inspection observed shelves under prep table are soiled. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2022-09-13: At time of time call back inspection observed reach-in cooler interior/shelves have accumulation of soil residues Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-09-13: At time of time call back inspection observed shelves with rust that has pitted the surface. Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Observed flour and water in a container not covered, multiple food on the steam tables at the front counter, in the hot holding units and in the kitchen steam units are uncovered. Warning - From follow-up inspection 2022-09-13: At time of time call back inspection observed multiple food on steam tables and in the kitchen steam units are uncovered. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Warning - From follow-up inspection 2022-09-13: At time of time call back inspection observed wall throughout the kitchen areas are soiled. Time Extended

Intermediate - Interference/obstruction with the inspector's right of entry and access at any reasonable time. Ownership Verified. At 1:43pm entry of the establishment to complete a call back inspection at Inspector Stubbs, knocked on at the front counter door, and showed I.D. to all employees (who is AWARE of State Of Florida Inspector), all staff at the front counter shouted "DON'T OPEN THE DOOR FOR HER". Inspector knocked on the door 3 more times, and all employees still refused to open the door. Inspector called the General Manager at or about 2:15pm, General Manager was called, and Inspector was allowed entry at that time. Admin Complaint

Basic - Dining room floor and kitchen floors are soiled/has accumulation of debris.

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

Basic - Ice buildup in walk in freezer.