Jamaica Jamaica Luxe LLC.

Observed cooked pasta 58 F held in double door reach in cooler in kitchen. Kitchen personnel states prepared the evening before around 10 pm.

Observed leak in pipe underneath hand wash sink next to cook line in kitchen.

Observed several items in RIC that have been held for more than 24 hours without being date marked.

Observed chlorine dish machine 0 ppm. Instructed operator to discontinue using dish machine and have unit serviced. Manually wash, rinse, sanitize and air dry all food contact surfaces in three compartment sink. 511-6-1.05(2)(cc) - Warewashing, Automatic Dispensing of Detergents and Sanitizers (Pf) (cc) Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers. A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers Pf and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles. Pf.

Observed expired 2023 food permit posted. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers. The permit, or copy thereof, and the current inspection report must be displayed for public view and protected from inclement weather. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Instructed PIC to make a payment for invoice, and once obtained display permit.

Observed hot holding ready to eat brown rice at 120 F in a pass through warmer in the kitchen area. Time/Temperature Control for Safety Food, Hot and Cold Holding, except during preparation, cooking or cooling or when time is used as the public health control, shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC discarded food.

Observed the PIC is not aware of his/her responsibility to inform food employees and conditional employees of their responsibility to report information about their health and activities as they relate to diseases that are transmissible through food (i.e., certain symptoms and diagnosis) to the person in charge and for the PIC to report to the regulatory authority. 511-6-1.03(4)(a)(b)(c)(e)(f) - Responsibility of permit holder, PIC, and Conditional employees: The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: 1. Has any of the following symptoms: (i) Vomiting, P (ii) Diarrhea, P (iii) Jaundice, P (iv) Sore throat with fever, P or (v) A lesion containing pus such as a boil or infected wound that is open or draining and is: (I) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover as specified under subsection(5)(g) of this Rule, P (II) On e.

Observed establishment lacking the needed cleaning items and procedures for vomiting and Diarrheal. A food establishment shall have procedures for employee to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment.

Observed several items in RIC that have been held for more than 24 hours without being date marked.

Observed various food items in reach in cooler in the kitchen stored uncovered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered. Keep food covered in storage: When cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled should be protected from overhead or other sources of contamination. PIC moved in a reach in cooler and covered food.

Observed Clean wiping cloth not properly stored in a sanitizer bucket. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. PIC stored in the sanitizer bucket.

Observed expired 2023 food permit posted. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers. The permit, or copy thereof, and the current inspection report must be displayed for public view and protected from inclement weather. Instructed PIC to make a payment for invoice, and once obtained display permit.

Observed rusted microwave in the kitchen. 511-6-1.05(6)(c) - Microwave Ovens (C) (c) Microwave Ovens. Microwave ovens shall be in good repair and meet the safety standards specified in 21 CFR 1030.10 for Microwave ovens. PIC instructed to discard and replace.

Observed gaskets in RIC broken and in need of repair.

Observed food debris in bottom of RICS.

Observed several items in RIC that have been held for more than 24 hours without being date marked.

Observed gaskets in RIC broken and in need of repair.

Observed food debris in the bottom of RICs and on the outside of equipment.