JERK AN TINGZ

Observed multiple TCS food items not cold holding 41F and below. Those TCS food items were: a pot of chicken soup, Jamaican rice, jerk chicken, mac n cheese, raw salmon curry. CA: 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. COS: PIC voluntarily discarded the food items listed above as the food has been stored in the cooler for over 12 hours. The rest of the food items left in the cooler are not TCS food items.

Observed no valid CFSM certification available at time of inspection. CA: 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. Discussed with PIC to sign up for certification as soon as possible. Provide picture proof via email.

Observed multiple live fruit flies in the kitchen area.

CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by routinely inspecting the premises for evidence of pests.

Observed no running hot water available at the facility. CA: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.

PIC will have the kitchen closed until the hot water supply is fixed and is available. Will provide a video proof with proper hot water supply and temperatures by the end of the day.

Observed no light bulb shielding on the light fixture above the hot holding unit in the 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 an employee not sanitizing the knife after washing and rinsing it, instead wiping it with a cloth before preparing to use it to chop cabbage.

CA: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.

COS: Employee voluntarily washed, rinsed and sanitized the knife and placed it on a rack to air-dry.

Observed several prepared TCS (Time/Temperature Control for Safety) food items in the walk-in cooler held for more than 24 hours without date labels. These items included: an open bag of chopped cabbage, smoked pork, smoked ribs, marinated chicken, and mac and cheese.

CA: Except when packaging food using a reduced oxygen packaging method, 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.

Discussed with PIC to date label TCS food items that are 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.

Observed five live fruit flies as well as one dead large bug (looked like cockroach but PIC assured it was a giant water bug).

CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Routinely inspecting incoming shipments of food and supplies; Routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or other means of pest control and eliminating harborage conditions.

Discussed with PIC regarding the importance of resuming routine pest control services. The facility has only received a one-time preventative treatment at the time of opening.