Junie's Jamaican Restaurant Improves its Sanitary Rating

Basic - Build-up of grease/dust/debris on hood filters.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

High Priority - Vacuum breaker missing at mop sink faucet. **Repeat Violation**

Intermediate - No soap provided at handwash sink. **Repeat Violation**

High Priority - Vacuum breaker missing at hose bibb.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Cutting board(s) stained/soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.

No Violations Were Observed

No Violations Were Observed

Basic - No handwashing sign provided at a hand sink used by food employees.at the front hand sink **Warning**

Basic - Soil residue build-up on nonfood-contact surface.on the shelves in the kitchen **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**

Intermediate - Manager lacking proof of food manager certification. **Warning**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**

Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.front hand sink **Warning**

Intermediate - No soap provided at handwash sink.at the front hand sink **Warning**

No Violations Were Observed

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. OBSERVED COOK MEAT IN THE RIC WITHOUT DATE MARKING.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED PORK AT 47 DEGREES AND GOAT AT 46 DEGREES.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REAHH IN COOLER IN FRONT IS NOT WORKING

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed dirty wippiing cloth contacting ready-to-eat food. Corrected On Site.

Food-contact surface not smooth and easily cleanable. OBSERVED WOOD BEING USED AS FOOD CONTACT SURFACE.

Critical - No handwashing sign provided at a handsink used by food employees. OBSERVED HAND WASH SIGN MISSING FROM SINK.

Critical - Manager lacking proof of Food Manager Certification.This violation must be corrected by : 5-8-12.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 5-8-12.

No Violations Were Observed

No Violations Were Observed

No Violations Were Observed