JAMAICA MI KRAZY RESTAURANT

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed facility using a screwdriver as closure for the walk-in freezer in main kitchen. C/A Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Facility has 30 days to correct the violation and shall email EHS with confirmation that latch is fixed and no longer requires a screwdriver to stay closed.

Proper cold holding temperatures — Inspector Note: Observed multiple items cold holding above 41F in reach in cooler and walk in cooler in main kitchen (see asterisk). CA: When cold holding, all TCS food items shall be maintained at 41F or below. EHS recommended that PIC discard items that were over 41F. PIC refused to discard all items.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the hinge to the WIF loose and the door is hardly closing. Facility is using a screwdriver as closure for the unit. C/A Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. COS: Facility has 30 days to correct the violation Update: EHS paid a visit to the facility on 10/15/2025 to ensure the hinge has been changed. The owner stated he placed an order for the hinge and it will be delivered at the end of the month. EHS asked for the owner to email o copy of the order invoice

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed facility does not have a self closing door to the restroom C/A Closing Toilet Room Doors. Except during cleaning and maintenance operations, toilet room doors as specified under subsection (2)(l) of this Rule shall be kept closed. C/A Closing Toilet Room Doors. Except during cleaning and maintenance operations, toilet room doors as specified under subsection (2)(l) of this Rule shall be kept closed. Facility has 30 days to correct the violation Update: EHS paid a visit to the facility and observed the bathroom door is self closing now

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed no toilet paper available in the only restroom in the facility C/A ) Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet. Pf COS PIC replaced the toilet paper

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed the trash can in the restroom with missing cover. C/A Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. COS: Facility has 30 days to correct the violation

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed facility has no hot water at the only restroom handsink. C/A (c) Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf COS Facility has 30 days to correct the violation

Proper cold holding temperatures — Inspector Note: Observed several TCS controlled food that was stored in the WIC and in the RIC that were holding above 41* (EX chicken stew, curry chicken, oxtails, oxtail stew, beef stew, beef patties, mac and cheese, cooked cabbage, rice and beans, chicken curry, raw chicken thighs) C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS All food was discarded with the exception of the raw chicken thighs, oxtails and curry chicken. Owner wants to return the raw chicken thighs back to the vendor. The oxtails and curry chicken owner refused to discard them as well

Proper hot holding temperatures — Inspector Note: Observed PHF TCS food that were stored on the counter and the stove top that were holding below 135*F (EX mac and cheese oxtail stew C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: FOOD WAS RE-HEATED BACK TO 165*F