Jamaica Mi Hungry
FAILThursday, September 8, 2022 at 6:07 PM
Violations Cited
590.002(E)/2-201.11-P
(A) & (C) Responsibility of Permit Holder Person in Charge and Conditional Employees (P)
Discontinue to allow children and other non- employees / food handlers to reside in the kitchen and other food prepration areas of the restaurant during hours of operation to minimize potential contamination and hazzards
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(E). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003(C)/3-301.11-PF
Preventing Contamination from Hands (Pf)
Large steel spatula and utensils inside the basin of the hand sink on the cooking lime - discontinue and keep clear as discussed
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(C). Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-PF
Controlling Pests (Pf)
Evidence of rodent activity on site - visible deep rat burrows outside on the lawn and in front and behind the dumpster / trash areass - contact your pest control company and provide and IPM report upon re-inspection
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Keep all foods elevated off the kitchen floors when working and / or preparing foods - largs plastic basins of chicken marinating on the kitchen floor should be stored inside the refrigerated walk-in upon completion of preperation and kept at least six inches off the floors to reduce potential contamination
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Set up seperate buckets as discussed for raw and ready to eat foods - color coordinated sanitizing buckets often can assist in confusion of potential contamination when setting up
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Clean inside and outside of all refrigeration / freezer units - exterior of all cooking equipment -- table tops shelving units and exterior of bulk food storage bins where needed from visible food spills stains and soils
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-901.12-C
Wiping Cloths Air Drying Location (C)
Several in use wiping cloths scattered throughout the kitchen - store in an enclosed container to reduce potential contamination
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Clean all floors walls and ceilings where needed from visible food spills stains and soils in the kitchen / prpe food locations
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean