David's Jamaican Cuisine

Year by year

Inspections

1. Apr 1, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of interior and front exterior of microwave are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Rug in the kitchen near the rear kitchen entry door that is exposed to splash, spillage, or other food soiling is not easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials. Remove rug.

     Code WFC 4-101.19

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     Frozen salmon in reduced oxygen packaging (ROP) is being improperly thawed in the 3 door prep cooler in the kitchen.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     Chicken improperly thawing in food prep sink in large stainless steel pot filled with water.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Wastewater discharge pipe below kitchen handwash sink leaks shortly after sink is used.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Evidence of pests observed. Fruit flies present near the 3 compartment sink in the kitchen.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     There is grease present on the floor under the deep fryer in the kitchen and the hood vents above the cookline are soiled with buildup. Debris is present on the floor under the 2 door stainless steel upright cooler in the dry storage room.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensils improperly stored in stainless steel container filled with water on counter top next to steam table.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Cup of Jerk sauce made in house being held at ambient air temperatures on counter in front customer service area at 67 F. Cup of BBQ sauce made in house being held at ambient air temperatures on counter in kitchen below the microwave at 66 F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

2. Jul 9, 2024 Pre-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice Corrected on site

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in the bathroom.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     There is a visible gap on right side of exit door.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Serious Priority (CDC risk factor)

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11