SILVER SPOON JAMAICAN RESTAURANT

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw oxtail bag over Jamaican pies and mixed vegetables in freezer at the back - not all commercially packaged; stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantains (128F - Hot Holding); fried chicken (116F - Hot Holding);in steam table at front counter; food overstocked and not covered; food out of temperature for approximately 30 minutes; food moved inside the oven to reheat to 165 F; Corrective Action Taken Repeat Violation 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. tall stainless cooler: cooked peas (83F - Cooling) at 2:15pm; cooling since 8:30pm on 12/9 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. Educated operator on proper cooling methods. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tall stainless cooler: cooked peas (83F - Cooling) at 2:15pm; cooling since 8:30pm on 12/9 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp not in commercial packaging over fully cooked beef patties and plantains at reach in freezer. Operator stored products properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top holding unit: beef patties (122F - Hot Holding); front steam table: bbq chicken (100F - Hot Holding) Per operator, out of temperature for approximately 2 hours. Operator decided to use time control for beef patties. Emailed time control procedure to operator. Advised operator to place time stamp for remaining 2 hours. Operator placed bbq chicken back in oven to reheat to 165+F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 50ppm chlorine sanitizer. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled by triple sink. Operator labeled properly. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans at drying rack.

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator. Warning - From follow-up inspection 2025-06-05: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Shredded cabbage held in printed to go bag - operator removed from bag. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oven - fried chicken (109F - Hot Holding) operator states held under 2 hours - operator moved to reheat to 165F. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink used for purposes other than handwashing. Both hand sinks had sanitizer buckets inside - operator removed. Corrected On-Site