JERK SPOT LOUNGE

Basic - Bowl or other container with no handle used to dispense food. Macaroni and rice have bowls instead of scoops Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice utensil at front line in 130F temperature water Observed utensils in kitchen stored in 80F temperature water Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Jerk chicken in holding unit temping at 114F, per operator chicken was in holding unit less than 2 hours,operator turned up holding unit.Checked temperature 20 minutes later chicken temping at 125F Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon stored in 80F water

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken submerged in water. Operator turned on cold water to continuously run Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Rice container in back kitchen Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. At clean dish storage rack

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Whole raw shell eggs stored on top of can cheese sauce, ready to eat, in reach in cooler. Corrected Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Operator with no hair restraint. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Scoop used in rice stored in container with no hot water and old rice pieces, corrected Corrected On-Site

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

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Outer openings not protected with self-closing doors.

Basic - Reach-in cooler shelves with rust that has pitted the surface to coolers at entrance to kitchen