De Irie Jamaican Spot

Inspector notes: Observed RIC 1 cold holding at above 41F in main kitchen. C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. COS: All TCS food moved to other cooler and freezer; facility must repair unit to cold hold at 41F and below prior to resuming use.

Inspector notes: Observed several TCS foods (curry goat and pasta) actively cooling inside RIC 1 on top of several TCS food items, with lids tightly covered, and not arranged to allow maximum heat transfer. C/A: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Food moved to freezer to cool rapidly and were not tightly covered.

Inspector notes: Observed several ready to eat foods (white rice, curry dishes, cooked beef, etc.) stored more than 24-hours in RIC in main kitchen without expiration date. C/A: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. COS: All food date marked.

Inspector notes: Observed non-approved cooling method (cooling at ambient temperature on push cart) in-use in main kitchen for several food items (oxtails, chicken, beef stew). C/A: 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being...

Inspector notes: Observed several food items hot holding in steamtable and stored on dry storage rack (corn starch mix) in main kitchen uncovered exposed to potential contamination. C/A: Unless cooling, all food must be stored covered. COS: All food items covered.

Inspector notes: Observed several food items stored directly on the floor of dry storage area in main kitchen. C/A: food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Inspector notes: 1. Observed scoop handle in contact with ice in ice machine in main kitchen. 2. Observed bowls without handles stored in dry foods in bulk containers in main kitchen. 3. Observed food utensils stored in utensil water measuring 108F in main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil...