REGGAE JERK OF THE PALM BEACHES

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food storage containers then placed to dry/reuse without sanitizing, Triple Sink (Chlorine - Not Set Up). Advised Operator to setup triple sink to 50ppm-100ppm chlorine and properly sanitize dishes.

High Priority - Employee switched from working with raw chicken to cooked/ready-to-eat foods (cooked chicken) without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

Basic - Ventilation inadequate as evidenced by excessive smoke/vapors in kitchen and throughout establishment. Advised Operator to properly ventilate/repair hood vent /manage cooking to reduce smoke/vapors inside establishment.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean utensils and pans of food without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Non-food grade "thank you" bags used in direct contact with food (dough and raw fish).

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Portioned bags of raw fish stored over cooked okra. Operator moved raw fish below cooked okra. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter hot holding cabinet; cooked beef pie (115F - Hot Holding). Operator stated beef pie reheated prior to being placed in hot holding cabinet , held less than 2 hours. Advised Operator to reheat to 165F and hold at 135F or above. At steam table; cooked chicken (108F - Hot Holding). Operator stated reheated prior to being placed in steam table, held less than 2 hours, reheated to 165F. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to 100ppm. Corrected On-Site

Intermediate - Hand wash sink not accessible for employee use at all times. Cook line hand wash sink blocked by large container of salt fish being filled with water. Operator removed container. Corrected On-Site

Basic - Visibly soiled dry wiping cloth in use on cook line cutting board/steam table/cooking equipment. Operator removed soiled wiping cloth. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. At Reach in Cooler; Several meat held in direct contact with non food grade bags. Educated operator Operator removed Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At Reaching in Freezer; Raw portioned chicken over raw portioned beef Educated operator Operator fixed Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Walk in Cooler; rice and beans (52F - Cold Holding); cooked chicken (51F - Cold Holding) Food held in large pans Per operator not prepared or portioned today Food held in cooler for more than 24 hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Walk in Cooler; rice and beans (52F - Cold Holding); cooked chicken (51F - Cold Holding) Food held in large pans Per operator not prepared or portioned today Food held in cooler for more than 24 hours See stop sale

Intermediate - Handwash sink not accessible for employee use at all times. At Front Counter; Handwash sink blocked by prep table Discussed with operator who removed Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to peel potatoes before washing hands. Explained and he properly put on gloves. 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 (114F - Hot Holding); jerk chicken on steam table (114F - Hot Holding); jerk chicken on the far right side of the grillgrill (130 F - Hot Holding); cabbage and carrot mix in a pan on top of the pan on steam table (81 F - Hot Holding) as per manager less than 2 hours. Advised to reheat to 165 f.employee turned on the grill for jerk chicken. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by utility cart next to the grill. Employee removed the cart Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Dumping water from the pan on utility cart in hand sink by the grill

Basic - Cardboard used to line nonfood-contact shelves. Bottom shelf of the prep table by three compartment sink.

Basic - Current Hotel and Restaurant license not displayed.license in the folder expired on 12/01/2023. License current in the system

Basic - Employee with no hair restraint while engaging in food preparation.employee peeling potatoes without any hair restraint for loose head hair.

Basic - Food stored on floor. Water bottle cases and box of oil stored on floor at front counter.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... ox tail 51, white rice 52, fried chicken 52, rice and beans 52 in walk in cooler . Per employee/ manager food was cooked last night . Stop sale issue . Recommended manager to discarded food. Repeat Violation Admin Complaint - From follow-up inspection 2023-08-18: Cooked Escovitch sauce 45° in walk in cooler . Per PIC food was cooked yesterday. Stop sale issue . Admin Complaint

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food.... Fried chicken , cut cabbage, dumplings dough , raw chicken, raw beef stored directly in thank you bags at reach in cooler , reach in freezer and walk in cooler . Repeat Violation Admin Complaint - From follow-up inspection 2023-08-18: Cut cabbage in thank you bags at walk in cooler , reach in cooler . Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....food not prep or cooked today ,ox tail 51, white rice 52, fried chicken 52, rice and beans 52 , raw marinated pork 52, marinated raw chicken 52 in walk in cooler . Per employee food being held more than four hours . .... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... ox tail 51, white rice 52, fried chicken 52, rice and beans 52 in walk in cooler . Per employee/ manager food was cooked last night . Repeat Violation Admin Complaint - From follow-up inspection 2023-08-18: Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... Food not prep or cooked today, escovitch sauce 45° , marinated chicken 50°, raw fish 49° , cut cabbage 49° in walk in cooler . Per PIC Food being held more than four hours (from yesterday) .... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours ....Cooked Escovitch sauce 45° in walk in cooler . Per PIC food was cooked yesterday. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....food not prep or cooked today ,ox tail 51, white rice 52, fried chicken 52, rice and beans 52 , raw marinated pork 52, marinated raw chicken 52 in walk in cooler . Per employee food being held more than four hours . Stop sale issue . ..open can green peas 61 being held more than 4 hours in flip top reach in cooler at kitchen . manager discarded food. Repeat Violation** Repeat Violation Admin Complaint - From follow-up inspection 2023-08-18: Food not prep or cooked today, cooked vegetables 45° , marinated chicken 50°, raw fish 49° , cut cabbage 49° in walk in cooler . Per PIC Food being held from yesterday. Stop sale issue. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....rice 52° in walk in cooler , per PIC rice was cooked yesterday. Stop sale issue . Employee discarded food Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food....cooked rice , cut cabbage, chicken stored in plastic to g bags .

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged...raw chicken with raw pork, raw beef in reach in freezer . Employee moved chicken. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse..... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....rice 52° in walk in cooler , per PIC rice was cooked yesterday. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....beef petty 49° , coleslaw 50° in reach cooler at kitchen being held less than four hours. Employee moved to walk in cooler . Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled....bleach spray bottle. Employee moved . Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Brown stew 55 in walk in cooler being held since yesterday. Warning - From follow-up inspection 2022-09-19: Stop sale issue . Soup 47° in flip top reach in cooler being more than four hours. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Brown stew 55 in walk in cooler being held since yesterday. Stop sale issue. Employee discarded food... raw shrimp 69cut tomatoes 59 in flip top reach in cooler being held less than four hours. Employee moved to freezer..... Corrective Action Taken Warning - From follow-up inspection 2022-09-19: Soup 47° in flip top reach in cooler being more than four hours. Stop sale issue . Oxtail 99° , brown stew 66° , pork 98° Admin Complaint