Caribbean Chicken & Fish

Inspector notes: Observed two containers of food stored in 2 door reach in cooler uncovered. CA: 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Advised PIC food must be stored covered to prevent contamination.

Inspector notes: Observed chicken being cooked on outdoor grill without permanent overhead covering. CA: 511-6-1.04(4)(y) - Outdoor Cooking(P,Pf) (y) Outdoor Cooking and Service of Food. 1. For special events, foods requiring only cooking may be prepared, if served immediately, in an outside area on the premises of a permitted food service establishment. Prior approval must be obtained from the Health Authority. P 2. The presentation of food orders and limited table side finishing, such as tossing salad and flaming desserts, is permissible from a permitted food service establishment in an adjoining outdoor seating area. Outdoor salad bars or unenclosed dessert carts are prohibited. P 3. Outdoor barbeque pits or barbeque cookers may be allowed on the premises of a food service establishment with the appr...

Inspector notes: Observed TCS food(curry chicken) cold stored above 41F in the 2 door reach in cooler. CA: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: PIC voluntarily discarded food.

Inspector notes: Observed pitted flooring and floors and walls throughout the kitchen heavily soiled. CA: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Advised PIC to thoroughly clean the facility and fill pitted flooring.