MAMA CLAIRE'S JAMAICAN RESTAURANT & GRILL

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Observed in reach in cooler cow foot (51F - Cooling); cooked shredded cabbage and carrots (52F - Cooling -Holding); curry goat (52F - Cooling); cooked curry chicken (51F - Cooling) stored in covered containers. Per operator items prepared last night and held in cooler overnight. See stop sale.

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. Observed operator talking on cellphone with gloves removed and replaced gloves then engaged in food preparation. Advised operator on proper hand washing technique.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed thyme and green onions in reach in cooler. Operator stored correctly. Advised operator on proper storage. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler cow foot (51F - Cooling); cooked shredded cabbage and carrots (52F - Cooling -Holding); curry goat (52F - Cooling); cooked curry chicken (51F - Cooling) stored in covered containers. Per operator items prepared last night and held in cooler overnight.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table; cooked Curry goat (115F - Reheating 12:00). Operator stated cooked curry goat removed from refrigerator, placed in steam table to reheat at 11:00am , will not reach 165F within 2 hours. Operator moved to stove to reheat to 165F. Advised operator to heat up on stove before placing in steam table. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License posted expired on December 1 2025

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of solwave microwave has accumulation of food debris. Operator cleaned and sanitized. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior right side and bottom of reach in freezer has accumulation of soil residues. Repeat Violation Admin Complaint

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken quarters 31F in a stainless steel bowl on prep table stored out at room temperature.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler; cooked vegetables (97F - Cooling 2:45/78F 3:45). Operator stated cooling for 1 hour 30 minutes prior, did not reach 70F within 2 hours. See Stop Sale. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen after answering phone, put on gloves and began preparing food without washing hands. Advised Operator of proper hand washing requirements. Warning

High Priority - Nonfood-grade "thank you" bags used in direct contact with food (cooked rice). Operator removed bag. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw shell eggs stored over washed cut vegetables and cooked vegetables. And raw beef stored over cooked liver. Advised Operator to store raw below ready to eat. Warning

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 chicken feet soup (45F - Cold Holding); cooked pasta (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler; cooked vegetables (97F - Cooling 2:45/78F 3:45). Operator stated cooling for 1 hour 30 minutes prior, did not reach 70F within 2 hours. See stop sale. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler; cooked chicken feet soup (45F - Cold Holding); cooked pasta (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table; cooked chicken (100F - Reheating 2:55). Operator stated cooked chicken removed from refrigerator, placed in steam table to reheat at 1:00pm, will not reach 165F within 2 hours, moved to be reheated to 165F rapidly and held at 135F or above. Corrective Action Taken Warning

Intermediate - Hand wash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by storage of Warning

Basic - Food stored on floor. Unwashed onions and carrots stored on floor in dry storage area. Advised Operator food to be stored at least 6 inches off floor. Warning

Basic - Upright double door stainless reach-in freezer interior bottom shelf has accumulation of soil residues. Advised Operator to clean/sanitize. Warning