BANANA HUT CAFE

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed a red cutting board no longer cleanable. Warning - From follow-up inspection 2024-02-14: Observed a red cutting board no longer cleanable. Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2024-02-14: Open dumpster lid Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw fish. Operator moved the raw chicken to different area. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed jerk chicken and pork under time control no time marked. As per operator was made two hours ago. Operator started to time marked the products. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked goat (120 F - Hot Holding); white rice (110 F - Hot Holding); vegetables (99 F - Hot Holding) at kitchen area. As per operator was made two hours ago. Operator turned on the stove to reheat the products. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed a utensil inside of hand wash sink located at front counter.

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

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans stored at walk-in cooler not properly date marked.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles show damage outside of walk in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent soiled at ware washing area and fan cover at walk in cooler soiled. Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. Observed faucet handle missing at hand wash sink located next to three compartment sink. Repeat Violation

Basic - Light shield damaged/in disrepair at walk in cooler. Repeat Violation

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

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed jerk pork no time marked. As per the manager was made it less than one hour ago. Operator started to time marked the product. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed vegetables (120F - Hot Holding); plantains (117F - Hot Holding) at steam table and preparation table. As per manager for less than one hour. Operator moved the products to reheat to 165°F. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink in disrepair in warewashing or food preparation area.

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

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

Basic - Faucet/handle missing at plumbing fixture. Observed faucet missing at hand wash hands sink located next to three compartment sink.

Basic - Light shield damaged/in disrepair. Observed walk-in cooler light without shield.

Basic - Single-service articles not stored inverted or protected from contamination under steam table.

High Priority - Nonfood-grade bags used in direct contact with food. Observed Jamaican empanadas inside of nonfood grade bags at reach in freezer. Operator removed the products from the bag. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed jerk chicken under time control no time marked. As per the operator for less than one hour. Operator time marked the product. 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 sweet plantains (92°F - Hot Holding); steam vegetables (97°F - Hot Holding) at kitchen area next to steam table. As per manager for less than one hour. The products were moved to reheating to 165°F. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by containers, one located next to three compartment sink. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. 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 containers with rice and beans and one with white rice not properly date marked at walk in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan cover soiled at walk in cooler. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.