D & M JAMAICAN CUISINE

5 findings recorded on Jul 13, 2026. 2 marked corrected on site.

1. Violation recordedItem 6-2 ↗

   Proper date marking and disposition

   Observed cabbage, jerk chicken, stew peas, curry goat, and other TCS items not properly date marked to indicate food preparation date. PIC stated they usually go through the items in the reach in cooler and discards items daily.

   Inspector’s full note

   Inspection item: Proper date marking and disposition

   Code 511-6-1.04(6)(g)

   Observed cabbage, jerk chicken, stew peas, curry goat, and other TCS items not properly date marked to indicate food preparation date. PIC stated they usually go through the items in the reach in cooler and discards items daily. Ca: food held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. New Violation. Correct By: 07/14/2026

   Official report · Item 6-2 ↗

   Correction status not recorded

   Correct by Jul 14, 2026

2. Violation recordedItem 14B ↗

   Utensils, equipment and linens: properly stored, dried, handled

   Box of plantain and yams on kitchen floor. Utensils being held above reach in cooler in cooking area are stored unclean to sight and touch CA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 6 inches (15 centimeters) above the floor.

   Inspector’s full note

   Inspection item: Utensils, equipment and linens: properly stored, dried, handled

   Code 511-6-1.05(10)(e)1,2,4

   Box of plantain and yams on kitchen floor. Utensils being held above reach in cooler in cooking area are stored unclean to sight and touch CA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 6 inches (15 centimeters) above the floor. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: In a self-draining position that allows air drying; and Covered or inverted. Items that are kept in closed packages may be stored less than 6 inches COS: boxes were relocated off of the ground. Utensils will need to be washed, rinsed and sanitized properly before being restored. Corrected On-Site. New Violation. Correct By: 07/14/2026

   Official report · Item 14B ↗

   Marked corrected on site

   Correct by Jul 14, 2026

3. Violation recordedItem 15A ↗

   Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

   Observed reach in cooler ambient reaching only 45F. Observed bottom of warmer drawer not holding above 135F.

   Inspector’s full note

   Inspection item: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

   Code 511-6-1.05(6)(a)

   Observed reach in cooler ambient reaching only 45F. Observed bottom of warmer drawer not holding above 135F. PIC stated they would call maintenance to repair reach in cooler. Discussed only using top of warmer until it can be replaced. CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. New Violation. Correct By: 07/17/2026

   Official report · Item 15A ↗

   Correction status not recorded

   Correct by Jul 17, 2026

Correction status comes from the dated report. Later changes may not be recorded here.