DA FLAVA JAMAICAN & SOUL FOOD

Observed multiple items placed to heat up on steam table at below 135F. COS. Items were removed and reheated in oven to 165F. CA. time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds.

Facility has unpaid permit fee.

Most recent inspection report not posted.

Observed build up of food debris on equipment (reach in cooler, microwave, stove, steam table, freezer chests). Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed build up debris/ dust on vents in ceiling.

Observed items on storage shelves PIC stated are not in use and to be discarded. 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 missing light bulb shields in main kitchen. CA. light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

Observed no food safety manager certification. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation.

Observed multiple containers of food inside reach in coolers without date markings. 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. PIC reported items were made day prior to inspection. COS items were dated with preparation date.

Observed build up of food debris on equipment (reach in cooler and microwave). Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed no food safety manager certification. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. PIC provided a food handler certificate

Observed produce sink with stagnant water and visible food debris. COS water was released, and sink was cleaned and sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch

Observed multiple containers of food inside reach in coolers without date markings. 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.

Observed foil used to wrap shelf inside kitchen. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material that can be easily cleaned.

Observed build up of food debris on equipment (crock pot, steam table and microwave). Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed waste/food debris and water from backflow through air gap at produce sink still on floor. PIC advised to clean area.

Observed no food safety manager certification. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation.

Observed utensils (pots) stored as clean with visible dirt and food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed personal items (food, juice bottles, cell phone) stored throughout establishment. Provide designated areas for employees to eat, drink and store personal items.