High Priority – – From initial inspection : High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door stainless reach in cooler: jerk chicken (51F – Cooling) at 10:50; cooling since 6:00pm on 1/26; oxtail (46-49F – Cooling) at 10:55; cooling since 6:00pm on 1/26; curried goat (52-58F- Cooling) at 11:00am; cooling since 6:00pm on 11/26 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-01-28: High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stainless reach in cooler: Brown stew chicken 64-73F cooling at 10:00; cooling since 1/27 at 6:00pm; cooked oxtail 66-70F cooling at 10:00; cooling since 1/27 at 6:00pm; cooked jerk chicken 54F cooling at 10:00; cooling since 1/27 ay 6:00pm At current rate of cooling product did not reach 41F within 6 hours. See Stop Sale. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door stainless reach in cooler: jerk chicken (51F – Cooling) at 10:50; cooling since 6:00pm on 1/26; oxtail (46-49F – Cooling) at 10:55; cooling since 6:00pm on 1/26; curried goat (52-58F- Cooling) at 11:00am; cooling since 6:00pm on 11/26 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale. **Warning** – From follow-up inspection 2026-01-28: High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stainless reach in cooler: Brown stew chicken 64-73F cooling at 10:00; cooling since 1/27 at 6:00pm; cooked oxtail 66-70F cooling at 10:00; cooling since 1/27 at 6:00pm; cooked jerk chicken 54F cooling at 10:00; cooling since 1/27 ay 6:00pm At current rate of cooling product did not reach 41F within 6 hours. See Stop Sale. **Time Extended**

High Priority – – From initial inspection : High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over cooked peas at stainless reach in cooler by rear entrance to kitchen. Operator stored products properly. **Corrected On-Site** **Warning** – From follow-up inspection 2026-01-28: Observed Raw pork over cooked peas at stainless reach in cooler by rear entrance to kitchen. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink on back dock of restaurant. **Warning** – From follow-up inspection 2026-01-28: Vacuum breaker not installed. **Admin Complaint**