TASTE OF JAMAICA CUISINE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs raw over sauce front cooler, manager placed on bottom Corrected On-Site

Basic - Dead roaches on premises. One dead roach in cooler, manager cleaned up and sanitized area Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table, manager moved Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in coolers

Basic - Food stored on floor. Plantains case Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer on second floor

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 over vegetables

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fish patty 100f hot holding, advised to reheat been out less then 1 hour 2nd temperature 173f hot reheating Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bulk pans Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in sandwich unit in kitchen, reach in household refrigerator in kitchen both temping at about 66-72 ambient. Do not store any potential hazards foods in these coolers until it is at 41f or below. - From follow-up inspection 2024-07-22: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2024-07-22: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Salt fish fritters 120f hot holding advised to reheat. Reheated salt fish fritters 171f reheat Corrected On-Site

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Pineapple juice. Pulled off shelf Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. All juices

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Near dish area Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over bottles drinks, raw chicken over vegetables

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 60-75f cold holding had out about 1 hour advised to rapid chill

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantains 115-130f hot holding less then 1 hour holding , advised to rapid heat

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 and printed Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In kitchen area

Basic - Wood food-contact surface not properly sealed. Wood shelves in upstairs storage area