Candace Jamaican Bar N Grill

Rice (50 deg f), lamb chops (45 deg f), and oxtail (50 deg f) cold holding in the stand up cooler next to freezer all above 41 deg f. Sandwich unit not working. All tcs food cold holding above 41 deg f. CA: All tcs food cold holding shall be maintained at 41 deg f or below. COS: All discarded during inspection. Maintanance here to fix unit. Facility will not use until ambient temperature is at 41 deg f or below.

Brown sugar stored under prep table stored uncovered. Beef patties and fruit in the reach in cooler stored uncovered. CA: All food shall be stored covered to prevent overhead contamination. COS: Covered during inspection.

Sanitizer in the 3 compartment sink had around 0 ppm. CA: A quaternary ammonium compound solution shall have a minimum temperature of 75°F, have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. COS: Remade during inspection.

Multiple items in the stand up cooler not date marked, or had an old date mark. CA: All food that was prepared and held for longer than 24 hours shall be date marked. COS: Date marked or discarded during inspection.

Potatoes and cheese in the left reach in cooler stored uncovered. CA: Unless cooling, all food shall be stored covered; COS: Covered during inspection.

Chicken thawing in sink without being submerged under running water. CA: Time/temperature control for safety food shall be thawed: under refrigeration that maintains the food temperature at 41°F (5°C) or less, completely submerged under running water or as part of a cooking process; COS: Submerged it under running water during the inspection.

Observed employee drying dishes that had just been washed, rinsed, and sanitized with a rag. CA: After cleaning and sanitizing, equipment and utensils: shall be air-dried or used after adequate draining before contact with food, and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.