May 20, 2026
Routine
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed numerous time/temperature control for safety (TCS) foods not date marked inside the reach in cooler: cooked macaroni and cheese, cooked Rasta pasta and cooked jerk chicken. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment 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 or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee will datemark the items.
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed employee's items stored next to customer's items inside the reach in cooler and employee bottle near the grill. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Employee relocated the items.