Jamaican Jerk Biz

Observed failure to safely store food items at least 6 inches off the ground. Observed cases of drinks and food trays on the floor in back of kitchen. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. PIC advised to move food items to shelf.

Observed failure to date mark TCS food items stored in walk in cooler that have been held in facility for longer than 24 hours. Observed multiple trays and containers in walk in cooler with no date marking. (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and 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. The day of preparation shall be counted as Day 1. Pf PIC advised to date mark foo items with the day they were prepped in the facility.

Observed failure to provide a testing kit to measure the concentration of sanitizing solution. (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf PIC advised to obtain a concentration measuring kit or device for sanitizer solution.

Observed fruit and vegetable sink being used to washing raw chicken COS: Advised employees since you have only one prep sink. That prep sink has to be for fruits and vegetables. I advised Employee to move the raw chicken to the 4th compartment of the 3 compartment sink. 11-6-1.04(4)(g) - Washing Fruits & Vegetables (Pf) (g) Washing Fruits and Vegetables. 1. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

Observed uncovered food inside (Mac and cheese and oxtails) the walk in cooler and freezer.

Observed soiled equipment handles (prep top, warming cabinet doors) COS: Employees cleaned the door handles of equipment. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands. PIC instructed when to wash.

Observed several dented and rusted cans on the kitchen rack. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P)(1) Condition. Food shall be safe, unadulterated, and honestly presented. PIC instructed to discard.

Observed warn out cutting board and prep top cutting board with heavy stain. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned. PIC instructed to replace cutting boards.

Observed chemical spray and drinks stored together in the bar area. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning. PIC instructed to separate chemicals and foods.

Observed PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. According to.

Observed one of the kitchen hand sinks is out of other and unstable. Observed the only hand sink in the kitchen next to stove top was blocked with a big container. Observed employees were not washing their hands.

Observed hand sink is not equipped to provide tempered water at a temperature of at least 100F through a mixing valve or combination faucet. Handle in disrepair. Must repair within 10 days.

Observed inconsistency in date marking in all the ready to eat foods stored in reach in and walk-in coolers (chicken, rice; sauce, and etc). 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and 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. The day of preparation shall be counted as Day 1. PIC instructed the correct way of date marking.

Observed infestation of roaches crawling in the kitchen, on the kitchen walls, 3 compartment sinks, ceiling and storage area racks in the kitchen. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. PIC instructed to voluntarily close (temporarily) and immediately schedule with a pest control company to start treating.and PIC scheduled for pest control company to come out tomorrow morning for treatment.

Observed several foods stored in reach-in and walk-in cooler uncovered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered: Storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered foods.

Observed food employee wearing watch on their arms while preparing and cooking food. Employee removed watch. 511-6-1.03(5)(g) - Jewelry (C)(g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed Wet wiping cloth on prep top cutting board and not stored in sanitizing solution between uses. Observed no sanitizer solution in 3 compartment sink or in the red bucket. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. PIC instructed how to use wet napkin for food contact surfaces.

Observed a box of raw chicken stored on kitchen floor. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C)e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. . PIC relocated food off the floors and stored in the freezer.

Observed walk-in freezer floor is covered with dense ice block coming from a broken pipe coming off the freezer motor. Observed some broken wall base tiles, cracks and holes on kitchen walls. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. PIC will fix and maintain in good condition.

Hand sink is not equipped to provide tempered water at a temperature of at least 100F through a mixing valve or combination faucet. Handle in disrepair. Must repair within 10 days. Use hand sink on cookline until repaired.

Observed employee drinking from an open beverage container in a food preparation or other restricted area. Manager discard water bottle and cup for prep top cooler.

Observed Working containers of food removed from original container not identified by common name inside walk in cooler. Manager labeled all food containers.

Observed food employee wearing watch on their arms while preparing and cooking food. Cook removed watch from arm.

Observed Wet wiping cloth not stored in sanitizing solution between uses. Manager set up sanitizing. Bucket and stored all wet wiping cloths inside solution.