NYAMINGS JAMAICAN CUISINE

Observed cooked chicken held longer than 4 hours at 45°F.

CA: (f) 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

COS: PIC discarded food item.

Observed previous inspection report posted at the time of inspection.

CA:1. 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.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Advised PIC to ensure that the most current inspection report is posted in a location visible to the public at all times and to remove any outdated reports.

Observed produce sink unclean at the time of inspection with food debris. CA: Food and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent buildup. COS- PIC cleaned and sanitized prep sink.

Observed slicer unclean at the time of inspection with food debris and dust. CA: All food and not food contact surfaces shall be cleaned regularly and by sight and touch to prevent buildup. COS- PIC moved slicer to 3 compartment sink to be wash, rinse and sanitized.

Observed interior of microwave soiled with food debris. CA: All food and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent build up. COS- PIC cleaned and sanitized microwave.

Observed interior of display warmer soiled with food debris. CA: All food and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent buildup. COS- PIC cleaned and sanitized inside of equipment.

Observed 2 pans of TCS food items dated marked incorrectly with date mark showing 3/6-3/15. CA: 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. COS- PIC dated marked food correctly.

Observed several pans of TCS foods in walk in cooler held for over 24 hours not date marked. CA: 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. COS- PIC started to date mark food items.

Observed outside of containers, bottles and shelves unclean to sight and touch with and accumulation of food and grease build up. CA: All food and not food contact surfaces shall be cleaned regularly and by sight and touch to prevent buildup.