Olive's Jamaican Kitchen, LLC

Observed raw chicken stored next to and with jerk sauce that is distributed into smaller single-use containers. PIC moved items to provide proper horizontal space from raw chicken.

Observed cooling items in reach-in cooler not loosely covered to ensure proper cooling of the food items. The lid of item was loosely placed onto container and items were placed onto ice. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed no cold water available in restroom.

Observed 3-compartment sink leaking onto the floor. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed in use utensils stored in a pan of water at 95F. Utensils stored in water in between use must be in 135F water.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed multiple TCS food items cold held above 41F. Owner advised that all the food is taken out to prepare and reheat. Owner was then advised to only take out the portion of food that is needed to prevent temperature of all food from rising into the danger zone. Curry goat that was prepared yesterday and had not been used today were cold held at 52F. Curry goat was discarded.

Observed single use article items (paper goods, tin pans, to-go containers) stored in a restroom. Owner advised that the restroom is not in use and remains locked. Owner was advised that in order to use the room for storage, the toilet would need to be removed.

(e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination;

4-2A.Observed outdoor cooking with no adequate overhead protection .

Observed employees eating in the main kitchen while prepping food. Employees should eat and drink personal food in a designated area away from food prep.

Observed food strainer with food particles stored in the hand sink. Hand sink must only be used for handwashing.

TCS food item removed from original container not date marked for preparation and discard.