THE DUTCH POT JAMAICAN RESTAURANT

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Observed in hot box plantains (94F - Hot Holding), Mac and cheese (114F - Hot Holding. Per operator items were cooked and placed inside hot box approximately 2 hours before start of inspection. Employee reheated items to 165F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Observed Sanitizer Bucket (Chlorine exceeding 200ppm). Operator diluted solution. Changed to 50ppm. **Corrected On-Site**

High Priority

Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -Observed employee wash and rinse pans and did not sanitize. Employees took items and sanitized properly. **Corrected On-Site**

High Priority

Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. -

High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. -Observed 16 containers of cooked pepper shrimp- operator not able to provide invoice to verify source - **see stop sale**

High Priority

Nonfood-grade bags used in direct contact with food. -

High Priority - Nonfood-grade bags used in direct contact with food. -Observed dough in thank you to go bags under prep table. Employee placed dough in pan. **Corrected On-Site**

High Priority

Stop Sale issued due to food originating from an unapproved source. Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. -

High Priority - Stop Sale issued due to food originating from an unapproved source. Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. -Observed 16 containers of cooked pepper shrimp- operator not able to provide invoice to verify source - **see stop sale**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed fish sauce (45F - cold holding at room temperature ); cooked peppers and onions (57F - Cold Holding at room temperature). As per manager items were pulled out approximately 2.5 hours before inspection. Employee placed on burner to reheat. **Corrective Action Taken**

High Priority

No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Observed approximately 10 employees engaged in food preparation with no certified food manager present.

Intermediate

Time/temperature control for safety food thawed in an improper manner. -

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed fish sauce and cooked peppers and onions thawing at room temperature. Employees placed on burner to reheat. **Corrected On-Site**

Basic

Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Repeat Violation** **Admin Complaint**

Intermediate

Food-contact surface soiled with food debris, mold-like substance or slime. -

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed can opener soiled with mold like substance. Employee washed and sanitized. **Corrected On-Site**

Intermediate

In-use utensil stored in standing water less than 135 degrees Fahrenheit. -

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Observed in use utensils in 85F water. Employee placed on burner. **Corrective Action Taken**

Basic