The purpose of this visit was to conduct a risk factor inspection.
No violation noted during this evaluation. | 07/16/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed cleaning schedule, hand washing and cardboard use.
- Physical Facilities Good Repair
Observation: Observed that the walk-in freezer handle is missing and is not maintained in good repair.
Correction: Repair or replace the handle on the walk-in freezer.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation inside of storage closet and in kitchen are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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06/24/2015 | Routine | |
EHS explained option of using TIME AS PUBLIC HEALTH CONTROL method for Jerk Chicken in smoker. Handouts on Time as PHC provided.
**PLEASE REMEMBER FOR JERK CHICKEN, EITHER:
1) LOG TIME ON PAPER WHEN CHICKEN IS COOKED, AND TIME TO BE DISCARDED (AFTER 4 HOURS MAXIMUM AFTER REACHING 135F). Chicken may be under 135F if using time.
2) KEEP SMOKER/HOT UNIT ON TO MAINTAIN CHICKEN TEMPERATURE OF AT LEAST 135F OR ABOVE.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED AN EMPLOYEE COME FROM FRONT COUNTER/REGISTER TO COOKLINE TO PREPARE CARRYOUT ORDER OF FOOD WITHOUT WASHING HANDS.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS EXPLAINED PROPER HANDWASHING PROCEDURES.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Jerk Chicken in smoker unit 117F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. REHEATED TO 165. WILL USE TIME AS PUBLIC HEALTH CONTROL FOR FUTURE.
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10/01/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Remove any unnecessary items from the restaurant.
Dishmachine: n/a
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Jerk Chicken 77F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. MANAGER PLACED CHICKEN IN THE SMOKER TO REHEAT TO 165F THEN MAINTAIN AT 135F.
- Physical Facilities Good Repair
Observation: Observed that the floor tile is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Observed non working ice bin, refrigeration unit stored in the restaurant.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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04/09/2014 | Routine | |
| No violation noted during this evaluation. | 10/28/2013 | Risk Factor | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Scoops stored in plain water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Outer Openings, Protected / Screen Requirements
Observation: Window and door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
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06/12/2013 | Routine | |
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