Good to Go Jamaican Cuisine LLC

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED WALK-IN COOLER NOT HOLDING POTENTIALLY HAZARDOUS FOODS SUCH AS COOKED GOAT,OXTAIL AND CHICKEN AT 40F AND BELOW. WALK-IN COOLER TAGGED. CRITICAL VIOLATION 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

NOTED POTENTIALLY HAZARDOUS FOODS IN WALK-IN COOLER AT TEMPERATURES OF 50F TO 79F THEY ARE PORK 79F,OXTAIL 50F,CHICKEN 50F,AND GOAT 50F.TOTAL AMMOUNT OF FOOD VOLUNTARILY DISTROYED 117LBS-$126,27 CRITICAL VIOLATION 7-38-005(A)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

NOTED TIN FOIL LINERS ON HOT LINE EQUIPMENT.INSTRUCTED MANAGEMENT TO R.EMOVE TIN FOIL AND TO USE SMOOTH EASILY CLEANABLE SURFACES

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

NOTED GREASE TRAP GREASY AT THREE COMPARTMENT SINK.INSTRUCTED MANAGMENT TO CLEAN GRASE OFF EXTERIOR AND MAINTAIN GREASE BOX.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

NOTED FLOOR TILES MISSING AT THREE COMPARTMENT SINK/REAR FOOD PREP AREA ALSO FLOOR UNDER GREASE TRAP AT TWO COMPARTMENT BROKEN UP.INSTRUCTED MANAGEMENT TO REPLACE FLOOR TILES AT THESE AREAS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

NOTED LIGHT SHIELDS GREASY UNDER HOT LINE HOOD.INSTRUCTED MANAGEMENT TO CLEAN SHIELDS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

POTS AND PANS NOT PROPERLY (INVERTED)STORED AFTER SANITIZING.INSTRUCTED MANAGEMENT TO PROPERLY STORE MULTI-USE UTENSILS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

HANDLE AT ONE DOOR REFRIGERATOR AT FOOD PREP AREA MISSING. INSTRUCTED MANAGEMENT TO REPLACE HANDLE,

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

NOTED INTERIOR OF TWO DOOR REACH IN COOLER ENCRUSTED WITH FOOD PARTICULATES. INSTRUCTD MANAGEMENT TO CLEAN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NOTED HOOD AND HOOD SCREENS GREASY AT HOT LINE.INSTRUCTED TO CLEAN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

NOTED FOOD HANDLER NOT WEARING HAIR RESTRAINT.MANAGEMENT ORDERED FOODHANDLER TO PUT ON HAIR RESTRAINT. FOODHANDLER COMPLIED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED BROKEN DOOR GASKET ON 2-DOOR REACH IN COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED FLOORS NOT CLEAN IN THE REAR PREP AREA, INSTRUCTED TO CLEAN AND MAINTAIN.

LINEN: CLEAN AND SOILED PROPERLY STORED

OBSERVED SOILED LINENS BEING STORED IMPROPERLY, INSTRUCTED TO STORE IN SANITZER WATER WHILE NOT IN USE AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED CLUTTER IN REAR PREP AREA, INSTRUCTED TO REMOVE ITEMS 6" OFF FLOORS TO PREVENT RODENT HARBORAGE AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIREMENTS NOT MET, INFORMATION PROVIDED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR AND EXTERIOR OF COOKING EQUIPMENTS WITH GREASE AND FOOD BUILD-UP,INCLUDED DEEP FRYERS.INSTRUCTED TO CLEAN AND MAINTAIN

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

BROKEN FLOOR TILES IN FRONT OF THREE COMPARTMENT SINK,INSTRUCTED TO REPLACE.GREASE AND FOOD BUILD-UP ON FLOOR UNDER AND AROUND COOKING EQUIPMENT,SPECIALLY UNDER DEEP FRYERS. METAL SHEETS THAT COVERS THE FLOOR INSIDE THE WALK-IN COOLER IN POOR REPAIR,...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

HOLES ON CEILING WALL BY THE SOUTH EXIT DOOR AT BAR AREA,INSTRUCTED TO SEAL

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR AND EXTERIOR OF COOKING EQUIPMENTS WITH GREASE AND FOOD BUILD-UP,INCLUDED DEEP FRYERS.INSTRUCTED TO CLEAN AND MAINTAIN

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

BROKEN FLOOR TILES IN FRONT OF THREE COMPARTMENT SINK,INSTRUCTED TO REPLACE.GREASE AND FOOD BUILD-UP ON FLOOR UNDER AND AROUND COOKING EQUIPMENT,SPECIALLY UNDER DEEP FRYERS. METAL SHEETS THAT COVERS THE FLOOR INSIDE THE WALK-IN COOLER IN POOR REPAIR,...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

HOLES ON CEILING WALL BY THE SOUTH EXIT DOOR AT BAR AREA,INSTRUCTED TO SEAL

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EXPOSED HAND SINK AT BAR AREA NOT MAINTAINED, UNABLE TO USE DUE TO WASTE LINE CONNECTION FROM ICE BIN IS ATTACHED ON SIDE OF DRAIN PIPE OF THE EXPOSED HAND SINK,SO WHEN SINK IS USED FOR HAND WASHING WATER OVERFLOWS ON FLOOR.INSTRUCTED TO RE-ROUTE WA...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE WASTE OIL CONTAINER NOT MAINTAINED .A BUILD-UP OF GREASE ON TOP THE LID ALSO WASTE OIL ON GROUND UNDER AND AROUND THE SAID CONTAINER. FOUND OUTSIDE OF REAR DOOR AND ALONG THE SIDEWALK,UNUSED COOKING EQUIPMENTS:DEEP FRYER WHICH WAS FULL WITH ...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

WOOD BENCHES/SHELF SURFACE IS POROUS AND DIRTY UNABLE TO CLEAN.INSTRUCTED TO REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. CEMENT BLOCKS STORED UNDER THE SINK TO HOLD WATER DISCHARGE PIPES UNDER THE TWO COMPARTMENT SINK AND PIE...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR AND EXTERIOR OF COOKING EQUIPMENTS WITH GREASE AND FOOD BUILD-UP,INCLUDED DEEP FRYERS.INSTRUCTED TO CLEAN AND MAINTAIN

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

BROKEN FLOOR TILES IN FRONT OF THREE COMPARTMENT SINK,INSTRUCTED TO REPLACE.GREASE AND FOOD BUILD-UP ON FLOOR UNDER AND AROUND COOKING EQUIPMENT,SPECIALLY UNDER DEEP FRYERS. METAL SHEETS THAT COVERS THE FLOOR INSIDE THE WALK-IN COOLER IN POOR REPAI...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

HOLES ON CEILING WALL BY THE SOUTH EXIT DOOR AT BAR AREA,INSTRUCTED TO SEAL

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

GRIMES ON LIGHT SHIELDS IN PREP/KITCHEN AREA,NEED TO CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOUND FOOD CONTAINERS NOT STORED PROPERLY.MUST STORE INVERTED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FOUND FLOORS NOT CLEAN BY DRY STORSGE AREAS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

FOUND LIGHT NOT SHIELDED INSIDE WALK IN COOLER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

FOUND SMALL LEAK AT DRAINAGE PIPING AT BAR HANDSINK.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED NO COLD WATER AT THE HANDWASHING SINK IN THE REAR KITCHEN PREP AREA. THE HOT WATER AT THE REAR HANDWASHING SINK REACHED 140F AFTER 1 MINUTE. COLD WATER WAS PRESENT AT ALL OTHER SINKS IN FACILITY AT TIME OF INSPECTION. INSTRUCTED MANAGER TO M...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

LABEL ALL BULK FOOD STORAGE CONTAINERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN AND MAINTAIN THE RUBBER GASKETS IN THE REACH-IN COOLERS IN THE JUICE BAR AREA TO REMOVE FOOD DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN AND MAINTAIN FLOORS BEHIND COOKING EQUIPMENT TO REMOVE GREASE AND FOOD DEBRIS BUILDUP.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE SCOOPS FOR DRY FOODS WITH HANDLE OUT OF FOOD OR IN A SEPERATE CLEAN CONTAINER.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

PROVIDE FOOD CONTAINERS OR FOOD GRADE BAGS TO STORE FOOD PRODUCTS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST SEAL BURROWS ON CEMENT AND DIRT OUTSIDE REAR WALKWAY. PROVIDE A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND HOT HOLDING POTS,IN REAR AREA. ALSO A SPLASH GUARD IS NEEDED AT FRONT PREP/JUICE AREA BETWEEN THE ONE COMPARTMENT SINK AND EXPOSED HA...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

REMOVE DIRTY ALUMINUM FOIL ON TOP THE GREASE TRAP,CLEAN AND MAINTAIN SAID ITEM

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

REPLACE MISSING/ BROKEN FLOOR TILES IN FRONT OF COOKING EQUIPMENT. CLEAN FLOOR UNDER THE THREE COMPARTMENT SINK.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FOUND 2 CONTAINERS OF COOKED JERK CHICKEN AT TEMP OF 48.5F ,49F; ALSO TWO CONTAINERS OF COOKED OXTAIL AT TEMP OF 51.7F TO 55.1F. BOTH FOOD PRODUCTS WERE STORED INSIDE THE TWO DOOR COOLER,WHIC...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

WE(MANAGER AND MYSELF)OBSERVED MICE DROPPINGS IN DIFFERENT LOCATIONS OF PREMISES: BEHIND HOT WATER TANKS,UNDER SHELVES,ON TOP UNUSED SERVING PLATES AND FURNACE STORAGE.INSTRUCTED TO REMOVE DROPPINGS,CLEAN AND SANITIZE AREA. MORE THAN 30 DROPPINGS ON...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

PROVIDE FOOD CONTAINERS OR FOOD GRADE BAGS TO STORE FOOD PRODUCTS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

PROVIDE A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND HOT HOLDING POTS,IN REAR AREA. ALSO A SPLASH GUARD IS NEEDED AT FRONT PREP/JUICE AREA BETWEEN THE ONE COMPARTMENT SINK AND EXPOSED HAND SINK

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST SEAL BURROWS ON CEMENT AND DIRT OUTSIDE REAR WALKWAY

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

REMOVE DIRTY ALUMINUM FOIL ON TOP THE GREASE TRAP,CLEAN AND MAINTAIN SAID ITEM

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

REPLACE MISSING/ BROKEN FLOOR TILES IN FRONT OF COOKING EQUIPMENT. CLEAN FLOOR UNDER THE THREE COMPARTMENT SINK.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT ALL CLEAN UTENSILS ON SHELVES AND ON...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REFINISH WORN OUT WOODEN TABLES WITH CUTS IN KITCHEN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN FOOD DEBRIS ON INSIDE OVENS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving, s...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under heavy equipment, cooking equipment, storage shelving, and storage room areas need detailed cleaning(corners).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.damaged ceiling tiles shall be replaced. walls in rear prep area need detailed cleaning.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...