KINGSTON 30 JAMAICAN RESTAURANT

4-2B: .05(7)(a)1Observed that the inside of the large ice machine contained areas with build-up of a mold-like substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1C: .04(6)(d)Observed a large pot of soup in the walk-in cooler prepared the previous day that did not cool to 41F or lower within six hours. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Soup discarded.

11A: .04(6)(e)Observed soup cooling in a large pot in the cooler. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed with the person-in-charge methods of cooling that can be more effective.

12A: .04(4)(q)Observed several bottles of liquor and sodas that were stored directly on the floor in the bar area. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Bottles moved off the floor.

12B: .03(5)(j)Observed employee preparing food with no hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees donned hair nets.

4-2A: .04(4)(c)1(iv)Observed that all cooked food in the walk-in cooler was not covered after cooling was completed.// Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Person in charge covered all the cooked food in the walk in cooler.//

12B: .03(5)(g)Observed that employee that was preparing food was wearing a watch.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: The employee removed the watch and washed hands before returning back to food prep.//

15A: .05(6)(a)Observed that the there was a large icicle build up in the walk-in freezer under the condenser unit.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: Person in charge had the walk-in freezer repaired the previous week and the icicle build up was formed during the repair. The large icicle build up was removed.//

4-2B: .05(7)(a)1Observed that the can opener had food residue and was not clean to sight and touch.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Person in charge cleaned the can opener with sanitizer.//

14A: .04(4)(k)Observed that the in-use utensils were being stored in water that was below 135° F. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: The utensils were removed cleaned and sanitized. The water was reheated to above 135° F for utensil storage and placed in the hot water bath for future use.//

14C: .05(10)(e)1&3Observed that disposable cups and lids are being stored on the floor in the storage room across from the office.// Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)

17A: .07(5)(i)Observed that all bathroom doors ( men, women, and employee) do not self close.// Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)

17D: .07(4)(b)Observed employee food stored over consumer food in the walk-in cooler. Also observed employee food stored on the prep table.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Person in charge removed the employee food from the walk-in cooler and the prep table. The food was relocated to a designated space for employee food that is below any consumer food.//

18: .07(2)(m)Observed that both back doors leading to the outside do not self close.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)