UP TOP JAMAICAN RESTAURANT AND LOUNGE INC

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Oxtail (64F) inside reach in cooler at kitchen area. As per operator for more than 6 hours. Warning

High Priority - Raw animal food stored in same container as raw food. Observed raw chicken and raw pork belly stored in the same container at double door reach in cooler at kitchen area. Operator stored properly during inspection. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Oxtail (64F) inside reach in cooler at kitchen area. As per operator for more than 6 hours. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Jamaican Empanada (125F - Hot Holding) inside hot holding unit at front counter. As per operator for less than 2 hours. Operator increased temperature of hot holding unit during inspection. Corrective Action Taken Repeat Violation Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed certified manager certificate for Beverly expired 08/03/24. Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink with a wet towel inside at front counter. Warning

Intermediate - Lack of toilet tissue at each toilet. Observed inside men's bathroom. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chemical test kit expired 2022. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta salad inside reach in cooler with no day marked. As per operator prepared more than 24 hours ago. Operator day marked during inspection. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside ice machine at front counter. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed tiles dusty at kitchen area. Also observed air conditioner vents soiled at kitchen area. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Floor area(s) covered with standing water. Observed under three compartment sink at kitchen area. Warning

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed portioned pasta salad no day marked inside reach in cooler at front counter. As per operator prepared more than 24 hours ago. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in cooler in front of stoves at kitchen area. Warning

Basic - No copy of latest inspection report available. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed on hand wash sink at front counter. Warning

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Food Manager Certificate for Beverly Jeffries expired on 083/2024 - From follow-up inspection 2025-01-10: At time of callback inspection manager is in the process of renewing the certificate. Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed all throughout reach in coolers and reach in freezer at kitchen area. - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen area and dining room. - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at ice cream chest freezer at front line. - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled basketball throughout teach in freezers and reach in cooler units at kitchen area. - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all throughout the kitchen area. - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind 3 compartment sink and preparation sink area. - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2025-01-10: Time Extended

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Food Manager Certificate for Beverly Jeffries expired on 083/2024

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed packed juice at front reach in cooler unit, as per chef sorrel and beat juice and not warning label according to the law. Establishment was coached in correct labeling procedures for in house produced food. Establishment was informed not to sell any more juices until proper labeling are on the containers.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several food (ox tail, curry goat, curry chicken )containers not labeled at reach in cooler across from cook line, as per manager food prepared two days ago. Chef labeled the containers. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed all throughout reach in coolers and reach in freezer at kitchen area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen area and dining room.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at ice cream chest freezer at front line.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed packed juice at front reach in cooler unit, as per chef sorrel and beat juice. Establishment was coached in correct labeling procedures for in house produced food. Establishment was informed not to sell any more juices until proper labeling are on the containers.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled basketball throughout teach in freezers and reach in cooler units at kitchen area.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water at reach in cooler unit across from cook line.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all throughout the kitchen area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind 3 compartment sink and preparation sink area.

Basic - Wet mop not stored in a manner to allow the mop to dry.

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. Observed employee going from back kitchen to front counter touching partition door then handling food without washing hands. Coached employee on proper hand washing techniques. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the oven at cook line observed cooked cabbage (99F - Hot Holding), as per cook stored in the oven for less than 2 hours, employee reheated food to 205F on site. Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of Manager Training for Veberley Jeffries working for over 30 with no proof of training. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees working for over 60 days with no proof of Training for Emely Fowler, Twyana Pow. Warning

Intermediate - No soap provided at handwash sink. No soap at hand sink located at ware washing area, employee refilled soap dispenser. Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled, located at cook line. Warning

High Priority - Nonfood-grade bags used in direct contact with food. In the reach in cooler located in the prep area observed cooked fished stored in direct contact with to go bags.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the kitchen observed cooked rice (120 F - Hot Holding), as per employee for less than 4 hours. Employee reheating food.

Intermediate - Manager or person in charge lacking proof of food manager certification. BEVERLEY JEFFRIES.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on storage shelf by the hand sink in the kitchen.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken stored in a plastic container thawing at room temperature.

High Priority - Nonfood-grade bags used in direct contact with food. In the reach in freezer located at storage area observed raw fish in direct contact with non food graded bags.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork in reach in freezer located at storage area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink located i. The kitchen Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

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. Employees Kevyn Linto and Emely Fowler.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located on prep table in the kitchen

Basic - Light not functioning. In the cook line

Basic - Working containers of food removed from original container not identified by common name. In plastic buckets under the prep table at cook line observed brown sugar, corn flour, flour, not labeled or identified by the common name.