Red Hills Jerk Center

Inspector notes: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; At the time of inspection, the PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. COS: PIC was advised on their responsibility to inform all food employees about their health and activities as it relates to diseases that are transmissible through food...

Inspector notes: Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Observed establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establish...

Inspector notes: 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. Observed time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.(See Asterisk *** in temp log). As per PIC said food items were placed in 3-door reach in cooler 24 hours prior to inspection. COS : Said food items were discarded by PIC.

Inspector notes: 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. Observed jerk chicken tested at a range between 88- 98F in Warmer Cabinet and cooked cabbage tested at 95F in steam table in Kitchen. As per PIC food items had been in said area for 1 hour prior to inspection. COS: PIC reheated said food item.

Inspector notes: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Observed water bottles, juice bottles and employee personal items stored amongst food, equipment through out the establishment. COS: PIC removed said items and stored them in the designated area for employee storage.