Jerk Island Take Out Rest

The inspector came back, found the problems fixed and allowed the business to reopen.

• Labeling, date marking and consumer advisory
  • Basic: Label on a food item prepared and packaged onsite for customer self-service does not include, date product was packaged.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Labeling, date marking and consumer advisory
  • Basic: Label on a food item prepared and packaged onsite for customer self-service does not include, date product was packaged.
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. Approximately 4 live roaches in kitchen. Advised Operator to eliminate live roaches clean/sanitize area.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Basic: Label on a food item prepared and packaged onsite for customer self-service does not include, date product was packaged. Advised Operator of label requirements.
• Food out of temperature
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. At countertop steam table; cooked potatoes (125°F - Hot Holding). Operator stated potatoes cooked prior to being held less than 1 hour, moved to be reheated to 165°F and held at 135°F or above.
• Handwashing and hygienic practices
  • High priority: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing then handled clean/sanitized dishes while removing from sanitizer/placing to dry/store. Advised Operator of proper hand washing requirements.
• Food-contact surfaces clean and sanitized
  • High priority: Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator added chlorine to 200ppm.
• Handwash sinks and supplies
  • Intermediate: Hand wash sink in adjacent suite/prep area outside of walk-in freezer not accessible for employee use at all times (entirely blocked/covered by large trash can). Operator moved items and made hand washing sink accessible.
  • Intermediate: No paper towels or mechanical hand drying device provided at hand wash sink in adjacent suite/prep area outside of walk-in freezer. Advised Operator to provide paper towels at hand washing sink.
  • Intermediate: No soap provided at hand wash sink. Advised Operator to provide soap at hand washing sink.
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. Approximately 6 live roaches in kitchen crawling on floor/wall under triple sink. 2 live roaches in kitchen crawling on wall above/behind triple sink. Advised Operator to eliminate live roaches, clean and sanitize the area.