GORDON SPICE JAMAICIAN

Observed unapproved outside cooking.

Outdoor cooking areas must: -Outdoor barbeque pits or barbeque cookers shall be protected with permanent overhead protection and placed on an easily cleanable surface such as smooth finished concrete. -Outdoor barbeque pits or barbeque cookers shall be equipped with closable lids and kept closed except for cleaning and working with food such as turning and seasoning. -The outside cooking area shall be designed and constructed so as to control the presence of vermin. -The outside cooking area shall be designed and constructed so as to facilitate the ease of routine cleaning and to promote good sanitation.

Observed exterior of cooking equipment (fryers) with build up of grease and refrigerator gaskets unclean to sight and touch. CA. PIC advised to clean. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed floor behind and beneath cooking equipment and refrigerators with build up of grease and debris. CA. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed unapproved outside cooking.

Outdoor cooking areas must: -Outdoor barbeque pits or barbeque cookers shall be protected with permanent overhead protection and placed on an easily cleanable surface such as smooth finished concrete. -Outdoor barbeque pits or barbeque cookers shall be equipped with closable lids and kept closed except for cleaning and working with food such as turning and seasoning. -The outside cooking area shall be designed and constructed so as to control the presence of vermin. -The outside cooking area shall be designed and constructed so as to facilitate the ease of routine cleaning and to promote good sanitation.

Observed food bowl being rinsed under water, dried with a towel and stored as clean without being sanitized using EPA registered sanitizer. CA. The correct method for dishwashing was discussed and ware washing poster provided. COS. Items removed from clean area to be rewashed and sanitized using chemical sanitizer.

Observed expired heavy cream and sour cream inside reach in cooler in main kitchen. COS items were discarded. CA. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date.

Walls and ceiling in main kitchen not clean to sight and touch. CA. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed unapproved outside cooking.

Outdoor cooking areas must: -Outdoor barbeque pits or barbeque cookers shall be protected with permanent overhead protection and placed on an easily cleanable surface such as smooth finished concrete. -Outdoor barbeque pits or barbeque cookers shall be equipped with closable lids and kept closed except for cleaning and working with food such as turning and seasoning. -The outside cooking area shall be designed and constructed so as to control the presence of vermin. -The outside cooking area shall be designed and constructed so as to facilitate the ease of routine cleaning and to promote good sanitation.

The most current inspection reported was not posted for viewing upon entry. 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 pans stacked wet. CA allow dishes to air dry prior to stacking.

Observed no light in dry storage area. PIC stated this is due to a breaker issue. PIC advised to repair lighting.

Observed raw shelled eggs stored above vegetables inside reach in cooler. Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS Items were rearranged.

Observed unapproved outside cooking.

Outdoor cooking areas must: -Outdoor barbeque pits or barbeque cookers shall be protected with permanent overhead protection and placed on an easily cleanable surface such as smooth finished concrete. -Outdoor barbeque pits or barbeque cookers shall be equipped with closable lids and kept closed except for cleaning and working with food such as turning and seasoning. -The outside cooking area shall be designed and constructed so as to control the presence of vermin. -The outside cooking area shall be designed and constructed so as to facilitate the ease of routine cleaning and to promote good sanitation.

The most current inspection reported was not posted for viewing upon entry. 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 pans stacked wet. CA allow dishes to air dry prior to stacking.

Observed raw chicken stored with butter and above eggs in reach in cooler. Raw meat was also observed stored with juices in freezer.

COS foods stored according to final cooking temperatures.

Observed unapproved outside cooking.

Outdoor cooking areas must: -Outdoor barbeque pits or barbeque cookers shall be protected with permanent overhead protection and placed on an easily cleanable surface such as smooth finished concrete. -Outdoor barbeque pits or barbeque cookers shall be equipped with closable lids and kept closed except for cleaning and working with food such as turning and seasoning. -The outside cooking area shall be designed and constructed so as to control the presence of vermin. -The outside cooking area shall be designed and constructed so as to facilitate the ease of routine cleaning and to promote good sanitation.

Observed food contact surface (food prep bowl) not completely submerged in sanitizer solution. COS utensil was submerged in sanitizing solution.

Observed raw chicken that was prepared before inspection cooling inside the reach in cooler. Chicken was inside a bulk container and unit is not adequate enough to properly cool foods. COS chicken was moved to freezer to cool.

Observed food handler preparing food without proper hair restraints.

Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed scooper inside of food storage (rice) container with handle touching food. COS scooper was removed from container.

Observed Single service to go trays stored outside of packaging.

Single service containers must be stored:

1. In a clean, dry location
2. Where they are not exposed to splash, dust, or other contamination
3. At least 6 inches (15 centimeters) above the floor.

No test strips were available for testing of sanitizing solution.

Observed sliced cakes being sold to customers, PIC stated some of the cakes are prepared at home. COS cakes were removed, the cakes must be purchased from an approved source or made inside facility.

Food prepared in a private home or received from a consumer may not be used or offered for human consumption in a food service establishment.

Observed water bottles stored around main kitchen. Employees must drink from a single service cup with a lid and straw.

Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed cutting board laying across the top of the hand washing sink. Facility only has 1 handwashing sink in the food prep area. COS board was removed. Hand sinks must remain accessible at all times.

Observed final cooking temperature of jerk chicken inside the oven, when asked of the process staff stated the chicken is initially cooked on the grill and then finished inside the oven. Facility does not an approved outdoor cooking area.

Outdoor barbeque pits or barbeque cookers shall be protected with permanent overhead protection and placed on an easily cleanable surface such as smooth finished concrete

Outdoor barbeque pits or barbeque cookers shall be equipped with closable lids and kept closed except for cleaning and working with food such as turning and seasoning

The outside cooking area shall be designed and constructed so as to control the presence of vermin

The outside cooking area shall be designed and constructed so as to facilitate the ease of routine cleaning and to promote good sanitation.

Observed food contact surfaces (utensils, pots) not completely submerged in the sanitizer compartment. COS dish pit was reset to allow items to be completely submerged inside the chlorine based sanitizer.

Observed raw chicken that was prepared before inspection cooling inside the reach in cooler. Chicken was inside a bulk container and unit is not adequate enough to properly cool foods. COS chicken was moved to freezer to cool.

Observed inspection report posted on shelf where it is not easily readable to the consumer.

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 exterior of bulk containers unclean to sight and touch. Nonfood contact surfaces should be clean in a frequency to prevent contamination and excessive build up.