JUICY'S JERK

Observed cooked chicken wings and rice cold holding above 41F in walk in cooler in main kitchen.

CA: TCS food cold held must be maintained at 41F and below.

COS: Chicken wings and rice were discarded.

Observed no hand soap at hand sink in ware washing area and at hand sink in food prep area.

CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

COS: Hand soap was added to both sinks.

Observed inspection report from 9/2023 posted by cash register.

CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed several TCS foods cold holding at above 41F in main kitchen (see asterisks).

C/A: TCS food cold held must be maintained at 41F and below.

COS: Stewed chicken and beef discarded. Food out of temperature less than 30-minutes per PIC; food reheated to 165F.

Observed TCS foods hot holding at below 135F in steamtable in main kitchen (*see asterisks).

C/A: TCS food must be hot held at 135F and above.

COS: Food out of temperature less than 20-minutes per PIC, cabbage reheated to at least 165F- see temperature section.

Observed several cooked TCS foods (stewed chicken, curry chicken, king fish, cabbage, 3-trays of cooked chicken) stored more than 24-hours without date mark in WIC in main kitchen.

C/A: 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.

COS: King fish and stewed chicken discarded, all other food date marked.

Observed raw chicken thawing stagnant water in 3-compartment sink in ware washing area of main kitchen.

C/A: time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

COS: Water discarded and chicken prepped by employee.

Observed floors in disrepair throughout the facility; walls covered with wicker material in the front portion of main kitchen.

C/A: Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Facility must ensure floors and walls are repaired and cleaned within 90-days

Observed cold holding violation in the walkin cooler. CA: TCS cold held foods must be maintained at 41F or below 72 Hour follow up required as TPHC will be used for small portions leaving the large pans in the walkin

Hot holding temperature violations in the main kitchen. CA: TCS hot held foods must be maintained at 135F or above. TPHC will be used on foods after being reheated to 165F.72 hour follow up required to check compliance.

Boxes used throughout the main kitchen and dishwashing area on the floor as rugs. CA: Eliminate harborage conditions. Floor mats required.

Observed floors in disrepair throughout the facility; walls covered with wicker material in the front portion of main kitchen. CA: Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

REQUIRE 90 DAY CORRECTION

Ice machine and buffet units within the main kitchen are not working. CA: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Observed several soiled dishes stored along clean-dish/utensil rack in dishwashing area of main kitchen.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: Dishes moved to 3-compartment sink to be re-washed.

Observed several food items in WIC in main kitchen stored without date marking/expiration.

C/A: 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.

COS: All items date marked.

Observed wiping cloth stored in chlorine sanitizer bucket along front food service area measuring 0ppm and wiping cloth stored in chlorine sanitizer bucket measuring 200ppm in main kitchen-dishwashing area.

C/A: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) and laundered daily.

COS: Sanitizer remade for both at 50-100ppm.

Observed several utensils stored in utensil water measruing 93F in main kitchen.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: Utensil water remade to 135F.

Observed aluminum foil along soiled shelving near microwaves in main kitchen and lower shelving of main prep station in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Aluminum foil is permitted for use along surfaces with the exception to removing the foil daily and cleaning surfaces to ensure sanitary condition.

Observed large amounts of food debris and dirt along floor in WIC and main kitchen area throughout.

C/A: Pull out equipment and clean/sanitize all floors; maintain physical facilities in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed several appliances/equipment stored on the premises not in use or in disrepair (Reach-in freezer, ice machine, cooler) stored in main kitchen.

C/A: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

See asterisked (**) TCS food items that did not cool properly. Predictive cooling rate will not allow food items to cool from 135 to 70 F within 2 hours. COS: All items reheated to 165F.

Observed no CFSM on-site for facility; no posted certification. PIC advised that old food manager was employed with old management and current employee has arranged to take CFSM course with the department. C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. MUST OBTAIN IN 60 DAYS.

Observed designated employee storage/eating area located in food prep area of main kitchen. Observed cell phones and employees consuming food in food prep area causing potential contamination. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas.

Observed several food items such as bottled drinks and containers of oil stored directly on the floor of facility. C/A: Store all food items at least 6inches of the floor to avoid contamination.

Observed large amounts of flying insects in ware washing area of main kitchen. C/A: 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.

Observed damaged scoop stored in bulk rice container and cup stored in bulk bean container in contact with food in main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed inoperable lighting in back storage area of facility near walk-in cooler. C/A: Adequate lighting shall be provided in food prep and storage area.