IRIE TAKEOUT RESTAURANT

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter steam table- Pasta (111F - Hot Holding). Per operator item was out of temperature for less than one hour. Operator reheated item to 166F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine as the main sanitizer. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in dry storage area sides has Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at cook line prep table has cut marks and is no longer cleanable. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at front counter , wiping cloth chlorine sanitizer solution reading over 200 ppm. Operator remade solution to 100 ppm chlorine during the inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen prep counter, cooked saltfish (81F - Hot Holding); cooked chicken (81F - Hot Holding), per operator items held out of temperature approximately 1 1/2 hours. Advised operator of proper hot holding parameters. Operator placed items onto stove to reheat to 165F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer

Intermediate - No soap provided at handwash sink. At kitchen cook line, No hand soap for designated hand sink.

Basic - Cutting board has cut marks and is no longer cleanable. At kitchen, cutting boards with deep grooves. No longer cleanable. Repeat Violation

High Priority - Container of medicine improperly stored. Observed container of Vaseline stored on shelf next to cans of black beans.

High Priority - Live, small flying insects found Observed 1 flying insects on the floor by the rear exit door.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid ant and roach on the floor in dry storage room.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (107-116F - Hot Holding) sitting in pans at room temperature. Per operator chicken was being placed in hot holding unit. Held out of temperature less than two hours operator placed on stove to reheat to 165F Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed piece of grill brick in hand washing sink in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen

Intermediate - Non-pitting surface rust on food-contact equipment. Top of freezer chest in storage area

Basic - Bowl or other container with no handle used to dispense food. Observed styrofoam cup with no handle used to dispense salt

Basic - Buildup of food debris/soil residue on equipment door handles. True 2 door

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in brown sugar container the handle in contact with brown sugar

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork 27F-38F sitting in a pot of stagnant water. Observed bags of raw chicken 27F sitting out at room temperature by three compartment sink

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at front counter chlorine sanitizer solution 0 Ppm

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine - 0ppm). Operator remade to proper 100ppm Corrected On-Site - From follow-up inspection 2024-11-12: Sanitizer bucket (Chlorine - 0ppm) Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles on true two door cooler. Warning - From follow-up inspection 2024-07-03: At time of callback inspection still observed Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed cases of plastic water bottles stored on the floor next to Warning - From follow-up inspection 2024-07-03: At time of callback cases of plastic water bottles stored on the floor next to 3 doors glass refrigerator at front of restaurant Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2023. Operator renewed during inspection Corrected On-Site

High Priority - Presence of insects, rodents, or other pests. Observed dead flying insects in light shield by men's restroom.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (105F - Hot Holding); Jerk chicken (130F - Hot Holding); pork (125F - Hot Holding) on oven holding shelf. Observed salt fish fritters (98F - Hot Holding) sitting on top of lid in steam table.Per operator held less than 1 hour. Operator placed items in oven to reheat. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed can of primer and enamel stored next to potatoes. Operator placed in storage area. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed in kitchen. Employee removed. Corrected On-Site

Basic - Food stored on floor. Observed 5 cases of butter beans on kitchen floor . Operator elevated. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between the wall and three compartment sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature of 70F on prep table.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in true reach in freezer the inside interior accumulation of soil residues.

Basic - Time/temperature control for safety food thawed in an improper manner.

Basic - Time/temperature control for safety food thawed under hot running water. Observed chicken feet being thawed in a bucket of standing water. Operator turned water on Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cows feet(47-49F - Cold Holding) in a deep covered container in reach in cooler. Per operator cooling overnight. See stop sale. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Fried chicken 98F @ 2:55 cooling since 1:30 rechecked 90F sitting on shelf above stove. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cows feet(47-49F - Cold Holding) in a deep covered container in reach in cooler. Per operator cooling overnight. Observed Fried chicken 98F @ 2:55pm cooling since 1:30pm rechecked 90F @ 3:30pm sitting on shelf above stove.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed jerk chicken (114F - Hot Holding); pork (101F - Hot Holding) sitting on prep table in room temperature. Per operator cooked less than two hours. Operator placed in oven to reheat. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cows feet(47-49F - Cold Holding) in a deep covered container in reach in cooler. Per operator cooling overnight.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in freezer chest located in storage area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator inverted mops up right position. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth chlorine sanitizer solution 10 Ppm . Operator added more chlorine rechecked 100 Ppm Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler, container of stewed oxtail (71-75F - Cooling). Per employee made day before. See stop sale.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection. Confirmation #226043146 Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler, container of stewed oxtail (71-75F - Cooling). Per employee made day before.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on holding shelf above stove, pans of jerk pork (105-155F - Hot Holding); jerk chicken (98-150F - Hot Holding). Per employee cooked less than 1 hr. Food spread onto flat pans and placed into oven to reheat and hot hold. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Bottle of lighter fluid and general cleaner on shelves in store room next to dry goods and fresh vegetables. Employee moved items to restroom to properly store. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided bulletin to operator.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in men's restroom. Manager replaced. Corrected On-Site

Basic - Food stored on floor. Bags of raw vegetables and rice on floor in store room.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Bags of chicken feet in three compartment sink not under running water and not fully frozen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Narrow shelf around wall just inside kitchen has food and dust debris buildup.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 200ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Fried Chicken (125°-132°F) Cooked Cabbage (115°-124F) on steam table at front counter. Per operator food was prepared less then 4 hours. Chicken was observed on counter, prior to being placed in steam table. Operator reheated chicken 168°F-169°F and cabbage 145°F-150°F Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink in kitchen next to 3CS.

Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink in kitchen next to 3CS.

Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin. Observed in ice machine in back storage area. Operator cleaned and sanitized. Corrected On-Site

Basic - Open dumpster lid. Operator closed dumpster lid. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken and beef being thawed at room temperature in kitchen. Thawing for less Operator moved chicken and beef into 3C sink to thaw under running water. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet cloth on top of cutting board in kitchen. Operator removed towel and changed cutting board. Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Main kitchen front counter warmer- observed fish patty temperature ranges 121-126°F. Operator reheated fish patties above 165°F and placed inside warmer for service. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Front counter- observed spoon with handle touching hotel pan of cooked rice.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen cook line prep table. Observed soiled wiping cloth on prep table.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Main kitchen at stove- observed soiled cardboard on floor.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen prep table at reach in cooler- observed employee water bottle on prep table. Employee removed water bottle. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen prep table- observed employee personal speaker on prep table. Employee removed personal speaker. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen at reach in cooler- observed raw pork and fish being thawed at room temperature.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Jerk pork and fried chicken temperature ranges 115-120°F at 1:45 p.m.. operator reheated items above 165°F and placed back on steam table for service.

Intermediate - Handwash sink not accessible for employee use at all times. Front counter HWS- observed HWS being blocked by stool. Operator removed stool. Corrected On-Site

Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen dry storage shelf- observed employee personal bag being stored with food. Operator removed personal bag.

Basic - Food stored on floor. Main kitchen across from 3 compartment sink- observed container of potatoes on the floor. Operator removed potatoes from the floor. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter steam table- observed container of water with service spoon and tongs inside. Water temperature 93°F.

Basic - Silverware/utensils stored upright with the food-contact surface up. Main kitchen prep area at microwave-observed container of utensils with food contact surfaces up.

Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen prep table across from 3 compartment sink- observed bowl of beef stew meat being thawed at room temperature. Operator moved meat to reach in cooler. Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Warning - From follow-up inspection 2021-06-15: Still observed Time Extended - From follow-up inspection 2021-07-16: Time Extended - From follow-up inspection 2021-08-16: - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed no plan review submitted and approved - bar area added. Inspector call plan review in Tallahassee, spoke to Rory Sawh who confirmed no plan review has been submitted or approved. Admin Complaint