YARDIE SPICE RESTAURANT

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on clean dishes and clean utensils shelves above the triple sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall throughout the kitchen soiled. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking at faucet at handwash sink near the triple sink. As per operator plumber is on the way to fix the issue.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelf on top of the triple sink rusted.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth at ware-washing areas.

Basic - Hole in or other damage to wall. Observed wall on the right hand side of the cook line soiled and heavily damaged.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall on top of the left hand side of the Triple sink soiled.

Basic - Working containers of food removed from original container not identified by common name. Observed container not identified by common name. Operator stated that it's salt and labeled the container. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket with chlorine +400 ppm. Operator discarded it and fix solution to 100 ppm. Corrected On-Site

Basic - Employee drinking in a food preparation table.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken (47 F - Cold Holding); ox tails (48 F- Cold Holding). As per employee food was cooked yesterday. Stop sale was issued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (47 F - Cold Holding); ox tails (48 F- Cold Holding). As per employee food was cooked yesterday. Stop sale was issued.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ox tails and rice and beans not date marked inside the reach in cooler. As per operator food were cooked more than 24 hrs ago.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler it is not keeping food cold.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.observed at the reach in cooler next to the stove.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed 2 opened drinks inside the reach in freezer. Operator removed them. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose connected at the time of the inspection.

Basic - Cutting board has cut marks and is no longer cleanable. Observed a white cutting board no longer cleanable.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler and reach in freezer bottom with food debris/soiled. Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef in the same space of raw salmon at reach in freezer. The operator was informed that the products need to be properly separated, Operator separate the raw products. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked be containers.

Basic - Hole in or other damage to wall.

Basic - Ice buildup in reach-in freezer.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked jerk chicken (115 F - Hot Holding) at the oven. As per manager for less than two hours. Operator turn on the oven to reheat the products. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, cooked chicken, cooked goat stored at reach in cooler not date marked. As per manager from yesterday morning.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans and pots not stored inverted under preparation table. Operator inverted the pans and pot. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Unnecessary items/unused equipment on the premises.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed jerk chicken (99F - Hot Holding); cooked pork (120F - Hot Holding); curry chicken (115F - Hot Holding) at preparation table and in the oven. As per operator for less than two hours. Operator moved the products to the stove to be reheating to 165° F. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, cooked beef and cooked pork not properly date marked at reach in cooler. As per operator for made yesterday.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed pans stored in dirty shelves under preparation table.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees engaged in food preparation without hair restraint.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind the stove.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Pork (54°F - Cold Holding); conch fritters (50°F - Cold Holding) at reach in cooler. As per manager from two days ago. Manager discarded the product. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked Pork (54°F - Cold Holding); conch fritters (50°F - Cold Holding) at reach in cooler. As per manager from two days ago. Manager discarded the product. Corrective Action Taken

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - No handwashing sign provided at a hand sink used by food employees at front counter.

Basic - Water draining onto floor surface from the faucet of mop sink.