POLITAN ROW- BUSSIN JERK

Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Observed on pan on jerk chicken pieces and one pan of jerk chicken wings tested at 46F and 44F in cold storage drawer in main kitchen and one pan each of jerk chicken breasts, cooked oxtails and cooked cabbage tested at 45F, 51F and 52F in walk in cooler in rear shared storage area. As per PIC all food items were prepared the night prior to inspection and placed in said areas. COS: PIC had food worker discard said food items.

Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Observed approximately half gallon of Queso tested at 119F in food warmer in main kitchen. As per PIC food was reheated and placed in warmer 2 3/4 hours prior to inspection. Warmer was observed turned on and on a very low heat setting. COS: PIC had food worker discard said food item.

Thawing. Except as specified in paragraph 4 of this subsection, 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.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed one box of raw oxtails being thawed on drain board of three compartment sink and one pan on cooked oxtails being thawed on storage shelf opposite three compartment sink. COS: PIC was advised to remove food items from said areas and to continue thawing using one of the approved thawing methods discussed. Education material was provided.

System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Observed liquid waste leaking directly onto floor from indirect waste pipe of three compartment sink. PIC was advised to have leak repaired by a licensed plumber and send invoice to inspector via email by 1/12/26.