Altama Jerk Shack Base

Observed spatula with severe damage and breakage at the time of this inspection. COS: PIC discarded spatula. CA: Ensure that all utensils used are in good condition and good repair and not a contamination risk.

Observed facility with old food debris in the sanitize compartment of the 3 compartment sink. COS: PIC cleaned and sanitized that section of the 3 compartment sink. CA: Ensure sanitize section of 3 compartment sink is only used for sanitizing and all food debris are washed off in the 2 compartments prior.

Observed during the course of this inspection that the facility was not using a 7 day discard dating system with TCS foods like store bought potato salad. CA: Glynn EH instructs management to ensure that all tcs food items are properly labelled with a 7 day discard date that begins on the day of opening or prep.

Observed during the course of this inspection that the facility had curry goat,pork, & chicken stored inside of a reach in cooler at temps between 45-49 deg f. The unit ambient temp was 45 deg f. COS: All TCS foods were discarded. CA: Glynn Eh instructs management to not use the unit with tcs food/products until repairs are made and the unit can hold tcs foods at internal temps of 41 deg f or below.

Glynn Eh instructs management to ensure that any tcs foods being stored at temps above 41 deg f are discarded when observed.

Observed multiple lids of containers and other nonfood contact surfaces that displayed old food buildup on them. CA: Glynn Eh instructs management to ensure that all non food contact surfaces are being cleaned frequently enough to prevent the buildup of old food residues.

Observed during the course of this inspection that the facility has multiple broken floorboards in the bar area as well as disrepair to walls throughout the facility. CA: Glynn Eh instructs management to ensure that the facility is being repaired and serviced often enough to keep the facility clean and in good repair.

Observed during the course of this inspection that the facility was using the dump sink located in the main bar as the hand sink as well. COS: Management adjusted equipment and signage to a close by sink to designate soley for washing hands. CA: Management stated that staff will be trained which sink at the bar is the hand washing sink and will only use that sink for the purpose of washing hands and will keep it supplied with hand soap, paper towels, a trash can, & a handwashing sign at all times.

Observed during the course of this inspection that walls, floors and ceiling lights showed signs of age and disrepair. CA: Management stated that they will create a repair schedule to address facility issues.

Observed during the course of this inspection that the facility had raw shrimp and cooked vegetables stored in reach in coolers uncovered. COS: Management covered the food items. CA: Management stated that they will ensure that all food is covered when not in immediate use.

Observed during the course of this inspection that the facility microwave located in the main kitchen displayed significant buildup on the inner ceiling food contact surface. COS: Management cleaned and sanitized the surface. CA: Management stated that staff will be trained to clean and sanitize the inner ceiling at a frequency that ensures a sanitary surface.

Observed during the course of this inspection that the facility had significant dirt/dust buildup along the baseboards of the bathrooms and main kitchen. CA: Management stated that they will increase the deep cleaning frequency of the entire facility.