YARDY KITCHEN JAMAICAN RESTAURANT

15C: .05(7)(a)2,3Observed multiple pans stored as clean with sticker residue on them. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Stickers were removed, and pans were recleaned and sanitized.

10D: .04(4)(d)Observed multiple bottles of items (oil, water, cornstarch slurry) without labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Items were labeled.

17D: .07(4)(b)Observed employee purse, drink powder, and jackets stored with food items in dry storage. Observed employee phone and drink stored on prep counter in warewash area. 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: Items were moved to lower shelving.

2-2A: .03(4)(a)(b)(c)(e)(f)Person-in-charge could not locate signed employee health agreements for any employees onsite. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: All employees signed employee health agreements.

2-2B: .03(5)(j)1&2Observed multiple drinks in unapproved containers (reusable cups, open cups) throughout kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Containers were removed from kitchen.

8-2B: .07(6)(g)Observed chlorine sanitizers in three containers at too high of a concentration. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizers were remade.

12B: .03(5)(i)Observed employee handling food without beard net. 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: Employee put on beard net.

12B: .03(5)(g)Observed employees handling food with bracelets on. 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: Employees took off bracelets.