Negril Caribbean Restaurant

Observed fried chicken in basket of fryer PIC stated was cooked at 12:30pm and was being kept for service at 76F and 77F. Time/temperature control for safety food being hot held shall be maintained at 135°F (57°C) or above. COS: PIC discarded the chicken.

Observed baked chicken cooked at 10:30am stored in reach in cooler at 72F and 75F. PIC stated chicken was cooked and then immediately cooled. Cooked time/temperature control for safety food shall be cooled: within 2 hours from 135°F (57°C) to 70°F (21°C); and within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. Discussed cooling procedures with PIC. COS: PIC discarded chicken.

Observed unlabeled spray bottle in kitchen area containing greenish chemical. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.PIC needs to ensure all spray bottles are labeled with their contents.

Observed the facility was using bleach as a sanitizer at the three-compartment sink but did not have chlorine test strips at the time of inspection. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC needs to have the appropriate test strips for the sanitizer that is to be used.