Jamaican Grille

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - (REPEAT) Several TCS* foods were hot holding below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product until served OR time as a public health control (TPHC) can be used...CDI by reheating foods and explained and provided time as a public health control (TPHC) template to PIC. NOTE: This violation has been cited three inspections in a row. If it is cited again at the next inspection; full points (3) may be deducted for this specific hot holding violation.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.15; Core - (REPEAT) Rear exterior door to facility had no self-closing device...Outer openings to establishment shall be protected from insect or rodent entry by having tight-fitting and self-closing doors...Provide self-closing device for back door.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-502.13; Core - Several disposable aluminum lids/covers (used for disposable aluminum pans) were being reused (several found on shelving for clean utensils and on left "clean" side of 3-compartment sink)...Single service disposable food/beverage containers cannot be reused...Discard the used aluminum covers/lids or place in city recycling.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core - (REPEAT) Observed torn door gaskets on refrigerators and walk-in freezer; and dry storage and refrigerators had rusty/peeling shelves. Interiors of Cambo food holding boxes had many cracked surfaces...Food service equipment shall be maintained in good repair...Replace damaged door gaskets; shelving and Cambo holding boxes with similar approved equipment. 4-502.11 (A) and (C); Core - (REPEAT) Several food containers; plastic trays; etc. were cracked or damaged...Food service utensils shall be kept in good repair...Discard damaged items.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.19; Priority Foundation - Kitchen employee was actively washing utensils and wash/detergent solution (using Dawn dishwashing liquid) was 96F...During active manual warewashing; the wash/detergent solution shall be at least 110F or otherwise allowed by the detergent manufacturer label...CDI by adding hot water to wash solution until it reached at least 110F.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core - (REPEAT) Observed soiled refrigerator door handles; gaskets; wire and solid metal shelves (including those used for holding potatoes; onions etc.)...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113(B); Core - (REPEAT) Side doors were open on trash and cardboard dumpsters used by restaurant...Outside trash/recycling receptacles shall be covered with tight-fitting lids and doors...Work with restaurant employees and employees of other neighboring businesses to keep dumpster side doors and lids closed when not in use.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - (REPEAT) Observed damaged/broken floor tiles in a few areas of kitchen. Handsink faucet had a hold in it (corroded through). Caulk was missing/damaged between sinks and walls/splash guards. Light fixture above kitchen handsink was not illuminating properly...Physical facilities shall be kept in good repair...Replace damaged items/fixtures above; and repair/replace ceiling light fixture. 6-501.12; Core - (REPEAT) Observed soiled vent hood filters; kitchen flooring (corners/under equipment and back entrance area); mop sink/can wash walls; and pipes/drain lines under sinks/equipment. Sides of door between kitchen and front area were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - (REPEAT) Pasta dish in Cambro box was at 108-110F...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product until served OR time as a public health control can be used...CDI by reheating pasta.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority - (REPEAT) Open containers of whipping cream and cream cheese had no dates (were opened more than 24 hours ago)...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours after preparation or after opening container shall have dates (prep/open date; use by date or both)...CDI by placing dates on foods.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority - (REPEAT) One spray bottle with yellow liquid was not labeled; and half gallon container with clear liquid inside was not labeled...Working containers of toxic materials such as cleaners and sanitizers shall be labeled with name of products inside...CDI by labeling spray bottle and discarding other unlabeled container.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112; Core - In front see-thru meat patty hot holding unit; no thermometer was located on exterior or interior...Hot holding units shall have a thermometer located in coolest part of unit...Provide a thermometer that is accurate to plus or minus 3 degrees F inside this unit. Air temperature must be 135F or above.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.15; Core - (REPEAT) Rear exterior door to facility had no self-closing device...Outer openings to establishment shall be protected from insect or rodent entry by having tight-fitting and self-closing doors...Provide self-closing device for back door.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core - (REPEAT) Kitchen worker was not wearing a hair net or cover to cover hair on head...Head coverings; hair nets; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils shall be worn by food workers...Have worker don required hair restraint.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-205.10; Core - (REPEAT) Observed domestic white blender base; juicer; and GE upright freezer (for household use only) in facility...Except for toasters; mixers; microwave ovens; vent hoods and water heaters; food service equipment shall be used according to manufacturer's specifications and meet ANSI/NSF certification...Remove unapproved equipment from facility. 4-501.11; Core - (REPEAT) Observed torn door gaskets on refrigerators and walk-in cooler; and refrigerators had rusty/peeling meat shelves. Interiors of Cambo food holding boxes had many cracked surfacess...Food service equipment shall be maintained in good repair...Replace damaged door gaskets; shelving and Cambo holding boxes with similar approved equipment. 4-502.11 (A) and (C); Core - (REPEAT) One flat serving tray in storage was cracked...Food service utensils shall be kept in good repair...Discard damaged tray.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core - (REPEAT) Observed soiled refrigerator door handles; gaskets; wire and solid metal shelves...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113(B); Core - (REPEAT) Side doors were open on green dumpster used by establishment. One side door was missing. Top lid on this dumpster was caved/bent in...Outside trash/recycling receptacles shall be covered with tight-fitting lids and doors....Keep dumpster side doors closed when not in use. Contact property manager to have dumpster with missing door replaced.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - (REPEAT) Observed damaged/broken floor tiles in various areas of kitchen. Handsink faucet had a hold in it (corroded through); and front service area ceiling panels were stained (ceiling or roof leak?)...Physical facilities shall be kept in good repair...Replace damaged items/fixtures above. After ensuring leaks are fixed; replace stained panels. 6-501.12; Core - (REPEAT) Observed soiled vent hood filters; kitchen flooring (corners/under equipment and back entrance area); walls and ceiling tiles; mop sink/can wash walls; and pipes under sinks/equipment. Sides of door between kitchen and front area and bathroom doors were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above. 6-501.16; Core - (REPEAT) In mop sink; wet mop was stored with handle down in mop sink basin and mop head up and leaning against wall...After use; wet mops shall be positioned so they cannot soil walls; equipment and supplies...Store wet mop hanging with handle up and mop head down; draining into sink basin.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core - Kitchen worker was not wearing a hair net or cover to cover hair on head...Head coverings; hair nets; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils shall be worn by food workers...Have worker don required hair restraint.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - A few moist wiping cloths were on counter tops...Moist wiping cloths shall be kept in approved clean sanitizer between uses...Keep moist cloths in sanitizer when not in use.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - Jerk chicken in Cambro box and plantains in steam table were hot holding less than 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product until served OR time as a public health control can be used...CDI by reheating foods.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority - Open containers of cream and milk and one prepared container of lettuce salad from 2 days ago had no dates...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours after preparation or after opening container shall have dates (prep/open date; use by date or both)...CDI by placing dates on foods.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority - Two red buckets of chlorine wiping cloth sanitizer were not labeled...Working containers of toxic materials such as cleaners and sanitizers shall be labeled with name of products inside...CDI by labeling sanitizer buckets.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core - Several small live cockroaches were seen on kitchen wall and floor...The establishment shall be free of insects...Rid establishment of roaches using methods approved for commercial food service establishments; such as contacting your pest control company. 6-501.112; Core - Some dead insects were on top of kitchen ceiling light shields...Insect remains shall be removed to prevent their accumulation and attraction of other insects...Promptly remove dead insects. 6-202.15; Core - Rear exterior door to facility had no self-closing device...Outer openings to establishment shall be protected from insect or rodent entry by having tight-fitting and self-closing doors...Provide self-closing device for back door.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-205.10; Core - Observed domestic white blender base; juicer; and GE upright freezer (for household use only) in facility...Except for toasters; mixers; microwave ovens; vent hoods and water heaters; food service equipment shall be used according to manufacturer's specifications and meet ANSI/NSF certification...Remove unapproved equipment from facility. 4-501.11; Core - (REPEAT) Observed torn door gaskets on refrigerator and walk-in cooler. Upright refrigerator had rusty/peeling metal shelves...Food service equipment shall be maintained in good repair...Replace damaged door gaskets and shelving with similar approved equipment. 4-502.11 (A) and (C); Core - Several containers lids were damaged/cracked...Food service utensils shall be kept in good repair...Discard damaged items.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core - Observed soiled refrigerator door handles and gaskets andwire shelves throughout facility...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113(B); Core - Side doors were open on brown and green dumpster used by establishment. One side door was missing...Outside trash/recycling receptacles shall be covered with tight-fitting lids and doors....Keep dumpster side doors closed when not in use. Contact property manager to have dumpster with missing door replaced.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Observed damaged/broken floor tiles under equipment in kitchen. Handsink faucet had a hold in it (corroded through); and front service area ceiling panels were stained (ceiling or roof leak?)...Physical facilities shall be kept in good repair...Replace damaged items/fixtures above. After ensuring leaks are fixed; replace stained panels. 6-501.12; Core - Observed soiled vent hood filters; kitchen flooring (corners/under equipment and back entrance area); and mop sink/can wash walls. Sides of door between kitchen and front area and bathroom doors were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above. 6-501.16; Core - In mop sink; wet mop was stored with handle down in mop sink basin and mop head up and leaning against wall...After use; wet mops shall be positioned so they cannot soil walls; equipment and supplies...Store wet mop hanging with handle up and mop head down; draining into sink basin.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed wiping cloths in chlorine sanitizer bucket in front register area with concentration below 50ppm. Wet wiping cloths shall be kept in approved; clean chlorine sanitizer at 50-200ppm concentration. Make new batch of sanitizer for wiping cloths.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Observed torn gasket in raw food reach-in fridge. Equipment shall be maintained in good repair. Replace gasket.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Observed employee drink stored next establishments' food on shelf in kitchen. Employee shall eat; drink and use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; linens; unwrapped single service and single use articles or other items needing protection can not result. Provide a designated area for employee food and drinks.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official wording

Consumer advisory provided for raw/ undercooked foods

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Observed torn gasket in raw food reach-in fridge. Equipment shall be maintained in good repair. Replace gasket.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Observed broken/cracked floor tile near three compartment sink. Physical facilities shall be maintained in good repair. Replace floor tile.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Observed chlorine sanitizer in sanitizer buckets with concentration above 200ppm(test strip turned black). Chlorine sanitizer concentration shall be 50-200ppm. CDI-By educating and diluting sanitizer to appropriate concentration during inspection.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Observed utensils stored in a container of standing water on prep table in kitchen. During pauses in food preparation or dispensing; dispensing utensils shall be stored in a container of water if the water is maintained at least 135F. CDI-Container was moved to stovetop during inspection.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Observed torn gasket in raw food reach-in fridge. Equipment shall be maintained in good repair. Replace gasket.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed dusty fan vents in walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in this area.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Observed bowl of food belonging to an employee stored above the establishment's food on shelf. Employee shall eat; drink and use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; linens; unwrapped single service and single use articles or other items needing protection can not result. CDI-Food was removed during inspection.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed wiping cloths in chlorine sanitizer with concentration below 50ppm. Wet wiping cloths shall be kept in approved; clean chlorine sanitizer at 50-200ppm concentration. CDI-by making new batch of sanitizer for wiping cloths.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Observed torn gasket in raw food reach-in fridge. Equipment shall be maintained in good repair. Replace gasket.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed black residue on wall at three compartment sink and dusty fan vent in front reach-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.; 6-501.11; Core; Observed broken/cracked floor tile near three compartment sink. Physical facilities shall be maintained in good repair. Replace floor tile.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.