REGGAE JERK OF THE PALM BEACHES

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered establishment walked behind counter, put on gloves and then handled clean utensils unwrapped single service takeout containers and packaged food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves. Corrected On-Site

High Priority - Non-food grade "thank you" bags used in direct contact with food (raw chicken and washed cut cabbage). Advised Operator to use only food-grade bags for food storage.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Operator stated cooked oxtails reheated prior to being held in steam table for 30 minutes, reheated to 165F. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Operator acquired probe thermometer during inspection. Corrected On-Site

Basic - Food stored in a prohibited area. Uncovered pwn of raw chicken stored under hand washing sink drain line on sheet tray directly on floor. Operator moved raw chicken to prep table. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw brown stew chicken stored over washed peeled potatoes in the reach in cooler. The chicken was moved to a different cooler Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken legs were stored over unwashed cabbage in the reach in cooler. The chicken was moved to a different cooler Corrected On-Site

Basic - Food stored on floor. Behind the front counter, plastic bottles of soda and water were stored on the floor. An employee moved off of the floor. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. At the entrance to the kitchen, the silver extinguisher is in the red area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Reach-in Cooler; rice and beans (49F - Cooling); cooked chicken (48F - Cooling) Per operator items were held overnight See stop sale Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. December 01, 2024

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 Reach-in Cooler; cooked beans (47F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler for more than 24 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. At Reach-in Cooler; rice and beans (49F - Cooling); cooked chicken (48F - Cooling) Per operator items were held overnight See stop sale Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Reach-in Cooler; cooked beans (47F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler for more than 24 hours. See stop sale Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. At Dry Storage; Chemical (soap) stored above powdery seasoning. Advised operator who fixed Corrected On-Site 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. At Standing Cooler; oxtail (49F - Cooling); Cooked beans (50F-Cooling) Food held in large covered containers Food held overnight Food did not reach a temperature of 41F or below within 6 hours See stop sale

High Priority - Nonfood-grade containers used for food storage - direct contact with food. At Reach-in Freezer; Meat in direct contact with non food grade bag Discussed with operator who removed 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. At Standing Cooler; oxtail (49F - Cooling); Cooked beans (50F-Cooling) Food held in large covered containers Food held overnight Food did not reach a temperature of 41F or below within 6 hours Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Reach in Cooler; rice and peas (47F - Cold Holding) Food held in large covered container Food held for 2 days

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Reach in Cooler; rice and peas (47F - Cold Holding) Food held in large covered container Food held for 2 days See stop sale

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemical on food preparation table Discussed with operator who removed Corrected On-Site

High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Sparrow Beverage Island ginger 7 each, ( 100 Sparow drive, Royal Palm Beach ,fl -33411 address on the beverage container. ) unable to provide invoice and license from the vendor for this location Admin Complaint

High Priority - Stop Sale issued due to food originating from an unapproved source. Sparrow Beverage Island ginger 7 each, ( 100 Sparow drive, Royal Palm Beach ,fl -33411 address on the beverage container. ) unable to provide invoice and license from the vendor for this location

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand sink blocked by trash can. Manager removed the can. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board

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

High Priority - Non-food grade paper/paper towel used as liner for food container.....paper towel use as a liner in fried chicken . Employee moved . Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food..... stored cut cabbage directly in the thank you bag . Employee cooked cabbage. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....raw pork 49° in reach in cooler being held less than 4 hours. Employee moved another acceptable cooler. 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....hot holding fried chicken 98° in steam table being held less than four hours, operator time marked . Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at women bath room . Employee provided Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food....cooked rice, chicken, dough stored in plastic to go bags . Operator discarded food. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged at reach in freezer.

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....rice 50° in reach in cooler being held more than four hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....rice 50° in reach in cooler being held more than four hours . Stop sale issue . Operator discarded food.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding chicken stew 109°, pork 100°, cabbage 78° in steam table being held less than four hours.operator time marked food for time being. Corrective Action Taken

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.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at front line . Operator moved. Corrected On-Site

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