Jamaican Flava Caribbean Cookin

Observed the women's restroom stalls lacking lids for receptacles. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Place covered receptacle in each women's restroom stall.

Observed time/temperature control for safety (TCS) foods tightly covered forming heavy condensation on its lid. Food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Person in charge air vented the food containers.

Observed the women's restroom stalls lacking sanitary box. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Place covered receptacle in each women's restroom stall.

Observed the lid on the outside dumpster open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:With tight-fitting lids or doors if kept outside the food service establishment. Close lid on dumpster.

Observed cooked rice and cooked pasta inside the reach in cooler not date marked. Per person in charge the food items were prepped yesterday. xcept when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours 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. Employe date marked the food containers.

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: Placing the food in shallow pans, Separating the food into smaller or thinner portions, Using rapid cooling equipment, Stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, Adding ice as an ingredient, other effective methods. Corrected on Site (COS): Person in Charge placed the food item inside the reach in cooler to cool down. Per the person in charge the food item was prepared prior to arrival around 11:00 a.m.

Observed a sanitizer container with wiping cloths inside stored directly on the floor. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. COS: Person in charge placed the sanitizer bucket to a more suitable area above the floor.

Observed no paper towels at the handwashing sink in the front food service area. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. Place paper towels at the handwashing sink.

Observed chlorine sanitizer at the 3 compartment sink at 200 parts per million (ppm). Chlorine sanitizer should be at 50-100 ppm. Please discard and prepare sanitizer solution at a safe level.

Observed an employee with no beard restraint with a beard longer than one half inch. 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. Have employee wear a beard restraint.

Observed a gap at the base of the back door in the main kitchen area. Exterior doors used as exits need not be self-closing if they are: solid and tight-fitting. Please have the gap at the base of the door filled.

Food-contact surfaces and utensils are not appropriately sanitized after cleaning. Observed an employee wash and rinse utensils only. Advised the person in charge that utensils and food contact surfaces must be washed, rinsed, and sanitized. A poster was provided in English and Spanish on how to wash, rinse, and sanitize.