MARTHABRAE JAMAICAN RESTAURANT

Violations (8)

• 41-28-4CriticalCorrected on site

  Sanitizer not used in accordance with the manufacturer's recommendations. 1. Chlorine sanitizer for triple sink mixed with soap. Operator remade solution.

  High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. 1. Chlorine sanitizer for triple sink mixed with soap. Operator remade solution. **Corrected On-Site** **Warning**

  High Priority

• 03B-01-6CriticalRepeat

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Front line jerk chicken (85F - Hot Holding),

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Front line jerk chicken (85F - Hot Holding), observed shallow pan utilized and low water levels. Item held less than 4 hours per operator. Operator placed item to reheat in oven and added more water. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 12A-17-4Critical

  Employee rubbed hands together for less than 10-15 seconds while washing hands. 1. Employee entered kitchen area placed soap in hands then rinsed with water.

  High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. 1. Employee entered kitchen area placed soap in hands then rinsed with water. **Warning**

  High Priority

• 36-10-4

  Worn, torn and/or soiled floors/carpeting. 1. Floor area under prep table soiled with food debris.

  Basic - Worn, torn and/or soiled floors/carpeting. 1. Floor area under prep table soiled with food debris. **Warning**

  Basic

• 16-13-5

  Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 1. Employee washing with bleach and soap mixture, rinsing with water then storing to dry. Reviewed proper triple sink set up with employee.

  Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 1. Employee washing with bleach and soap mixture, rinsing with water then storing to dry. Reviewed proper triple sink set up with employee. **Corrective Action Taken** **Warning**

  Basic

• 53A-05-6Repeat

  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/ **Repeat Violation** **Warning**

  Intermediate

• 36-22-4

  Floor area(s) covered with standing water. 1. Floor area by prep table with water unknown source of water.

  Basic - Floor area(s) covered with standing water. 1. Floor area by prep table with water unknown source of water. **Warning**

  Basic

• 08B-38-4Corrected on site

  Food stored on floor. 1. Bulk kidney beans stored on floor, operator stored properly.

  Basic - Food stored on floor. 1. Bulk kidney beans stored on floor, operator stored properly. **Corrected On-Site** **Warning**

  Basic