BETTER JERK JAMAICAN RESTAURANT LLLP

High Priority - Pesticide/insecticide labeled for household use only present in establishment. -can of raid

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

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. -menu states "red snapper". Person in charge could not provide invoice, Lutjanus campechanus. Operator providing snapper from Indonesia based upon package information/evidence. Persson in charge changed menus to "snapper". Violation must be in compliance on next unannounced inspection, administrative action may be taken for finish substituting. Corrected On-Site

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. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Spray bottle containing toxic substance not labeled. -yellow chemical -blue chemical

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -near ac ventilation in back

Basic - No waste receptacle installed at handwash sink provided with disposable towels.

Basic - Toilet/urinal not flushing/functioning properly. -mens toilet

Basic - Ceiling/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents at hood area

Basic - Floor area(s) covered with standing water. -air conditioning unit

Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. -pack and play baby crib and high chair inside lobby outside of kitchen entrance door. Operator states will not be on site when restaurant is back open.

Basic - Ripped/worn tin foil used as shelf cover.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, manager stated using 3 compartment sink until service technician corrects Corrective Action Taken

High Priority - Pesticide/insecticide labeled for household use only present in establishment.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked cabbage with vegetables 120-125F, less than 30 minutes. Removed from temperature controls. Advised to use written time procedures provided.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -cooked cabbage and vegetables removed from temperature controls 20 minutes prior to inspection. operator stated replacing item frequently, provided written pla

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil

Basic - Standing water in bottom of reach-in-cooler.

Basic - Uncovered food stored near sink exposed to splash. -cabbage on rack next to 3 comp sink

Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink