Propa Jerk & Bbq Jamaican Gourmet

Year by year

Inspections

1. Sep 26, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     TEMPERATURE - COOLING

     Rice that was prepared yesterday was in prep top cooler at 67F.

     Correction: Rapidly cool cooked food from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Serious Priority (CDC risk factor)

     TOXICS - UNAPPROVED SANITIZER

     Sani-bucket chlorine solution is made using scented chlorine.

     Correction: Use sanitizers approved per WI Food Code requirements. Sanitizers must have an EPA registered number and use directions.

     Code WFC 7-204.11

2. Oct 23, 2024 Routine Inspection · No Reinspection Required

   No violations cited.

3. Oct 6, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the cart doesn't have non-hand operated faucet handles.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

4. Jun 23, 2021 Pre-Inspection · No Reinspection Required

   No violations cited.