ISLAND FIRE CUISINE

Observed raw goat thawing in stagnant water.

CA:(c) 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.

Advised PIC to discarded the product / relocated the product to thaw under refrigeration as approved during the time of inspection.

Observed multiple live drain flies during the time of inspection, indicating a pest control issue.

CA: (k) Controlling Pests. 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.

Advised PIC to implement effective pest control measures, including thorough cleaning of drains and affected areas, eliminating moisture and organic buildup, and contacting a licensed pest control operator as needed.

Observed permit fees not paid at the time of inspection.

CA: 511-6-1.02(1)(f)(1) - Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Advised PIC that all required permit fees must be paid by the date provided on the Notice of Violation (NOV).

Observed food-contacts (sheet pans and utensils) stored unclean. CA: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.

Observed penne pasta covered with a lid while actively cooling inside two door reach-in-cooler. COS: Lid removed and pasta relocated into two door reach-in-freezer. Provided Just Cool It educational flyer.