RODNEY'S JAMAICAN SOUL FOOD & GRILL

Observed consumer advisory warning does not include disclosure statement for animal meat products offered raw/undercooked on dining room and take out menu. Asterisks are present next to menu items containing fish, beef burger and shellfish. Filet mignon is also cook to order - asterisk is missing.

CA: Disclosure shall include:(i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” EXAMPLE: BURGERS, STEAK, SHELLFISH, FISH - COOK TO ORDER. OR (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. EXAMPLES: *THESE ITEMS ARE COOKED TO ORDER; OR *COOKED TO ORDER.

Menu must be updated within (10) calendar days.

Observed cooling raw seasoned chicken leg quarters stored more than 12 inches inside large, deep plastic containers and covered with heavy lid inside walk-in cooler.

CA: 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed cooling raw seasoned chicken leg quarters stored more than 12 inches inside large, deep plastic containers and covered with heavy lid inside walk-in cooler.

CA: 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.