Bahamas Caribbean Cuisine

Observed items in the walk-in cooler not holding at 41F or below. The ambient air temperature is 51F and the metal lines around and behind the fan are completely frozen. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F for cold holding. Person in charge will cook, freeze, or put items on an ice bath since its raw meat, the mac and cheese is discarded and will have maintenance come out and repair unit. An informal visit will be had within 3 business days.

Observed cooked time/temperature control for safety food inside the steam table below 135°F: Oxtails (130°F). Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. COS: Employee removed the food item to reheat to 165°F or above.

Observed no Certified Food Safety Manager (CFSM) certification at the establishment today. Only observed Georgia Food Handler Training certifications today. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Please take an accredited CFSM course and the exam.

Observed cooked time/temperature control for safety foods inside the steam table below 135°F: Oxtails (123°F) and Curry Chicken (128°F). Intial temperature of the water inside the steam table was 128°F, increased to 171F before leaving. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. Person in charge removed foods in order to be reheated.

Observed the facility using chlorine as a sanitizer, but do not have test strips or testing device to determine sanitizer concerntration levels. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Obtain appropriate chlorine test strips or device.