Nyamings Jamaican Cuisine

Inspector notes: Observed cooked chicken held longer than 4 hours at 45°F. CA: (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. P COS: PIC discarded food item.

Inspector notes: Observed previous inspection report posted at the time of inspection. CA:1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall b...

Inspector notes: Observed produce sink unclean at the time of inspection with food debris. CA: Food and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent buildup. COS- PIC cleaned and sanitized prep sink.

Inspector notes: Observed slicer unclean at the time of inspection with food debris and dust. CA: All food and not food contact surfaces shall be cleaned regularly and by sight and touch to prevent buildup. COS- PIC moved slicer to 3 compartment sink to be wash, rinse and sanitized.

Inspector notes: Observed interior of microwave soiled with food debris. CA: All food and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent build up. COS- PIC cleaned and sanitized microwave.

Inspector notes: Observed 2 pans of TCS food items dated marked incorrectly with date mark showing 3/6-3/15. CA: 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. The day of preparation shall be counted as Day 1. COS- PIC dated marked food correctly.

Inspector notes: Observed several pans of TCS foods in walk in cooler held for over 24 hours not date marked. CA: 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. The day of preparation shall be counted as Day 1. COS- PIC started to date mark food items.

Inspector notes: Observed interior of display warmer soiled with food debris. CA: All food and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent buildup. COS- PIC cleaned and sanitized inside of equipment.

Inspector notes: Observed outside of containers, bottles and shelves unclean to sight and touch with and accumulation of food and grease build up. CA: All food and not food contact surfaces shall be cleaned regularly and by sight and touch to prevent buildup.