FRONT LINE JAMAICAN RESTAURANT

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Removed Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cabbage (123F - Hot Holding) in middle compartment in steam table; food out of temperature for approximately 30 minutes; stored in shallow pan and not enough water in the well; advised to reheat to 165 F and add more boiling water inside steam table; Repeat Violation Admin Complaint

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sitting inside mop bucket with dirty water

High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken stored and in direct contact with thank you to go bag. Operator removed chicken from to go bag. 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 chicken over ready to eat vegetables and fully cooked beef and goat patties. Products opened from commercial packaging. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint

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. Observed raw chicken over raw oxtail at reach in freezer. Both products removed from commercial package. 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. steam table: Ox tail (122F - Hot Holding); On counter: cooked cabbage (128F - hot holding) Operator reheated products to 165+F Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Rack next to oven: degreaser and oxy-clean stored next to open sauce bottles and canned goods. Operator stored chemicals properly. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Beef Thawing in sink no running water. Operator turned on running water. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm). Operator corrected to 50ppm chlorine sanitizer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked vegetables in glass door cooler at cook line Operator stored 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. Steam table - Cooked vegetables (127F - Hot Holding) operator states held under 2 hours - moved to stove to reheat. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 employees

Basic - Employee personal food not properly identified and segregated from food to be served to the public. At reach in cooler to go container containing employee meal stored on top shelf of cooler over ready to eat vegetables, operator stated that item was stored there overnight, operator chose to discard. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At rice storage container; scoop handle laying in rice. Operator removed. Corrected On-Site Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink; employee washed and rinsed dishes then placed to air dry without sanitizing. Triple sink not set up with sanitizer. Operator set up triple sink to chlorine 100ppm to properly sanitize dishes. 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. Provided Cleanup of Vomiting and Diarrheal Events Handout. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At white chest freezer and sliding glass top reach in freezer; ice buildup.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At bean and rice storage container(s); scoop handle laying in beans. Operator removed. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line; utensils stored in standing water 98°F. Operator removed. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At cook line sanitizer bucket; chlorine 0ppm. Operator added bleach to chlorine 100ppm. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At dry storage rice and bean bin(s); scoop handle in food. Operator removed handle from food. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At white chest freezer; bottom soiled with food debris.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw goat stored over cooked jerk chicken in reach in cooler by handwash sink in the kitchen. Operator stored properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw goat in reach in cooler by handwash sink. Operator stored properly. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Beans and rice containers- handle touching food. Operator stored properly. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils used to dispense rice in water at 100° F. Operator discarded water. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink and wiping cloths. Warning - From follow-up inspection 2021-09-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2021-09-14: Time Extended