SILVER SPOON JAMAICAN RESTAURANT Inspection – April 22, 2024

High Priority 2

#4High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler raw chicken over tubs of country crock . Operator placed items on top shelf. **Corrected On-Site**

Corrected On-Site

#5High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Beef Pattie's (115-117F – Hot Holding) in hot holding unit at front counter. Per operator held less than two hours. Operator reheated patties and turned up temperature on unit. Observed fried chicken leg (115F – Hot Holding) in hot holding unit in kitchen per operator held less than one hour. Operator reheated chicken to 165F **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#6Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink at front counter.

#7Intermediate41-17-4

Intermediate – Spray bottle containing toxic degreaser substance not labeled.

Basic 3

#1Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. At the bar.

#2Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket. **Repeat Violation**

Repeat Violation

#3Basic02D-01-5

Basic – Working containers of food salt removed from original container not identified by common name. Operator labeled **Corrected On-Site**

Corrected On-Site

Florida Food Watch