THE DUTCHPOT JAMAICAN RESTAURANT

High Priority - 3 Live, small flying insects flying around in dry storage area. Did not observe any live flying insects landing on any food contact surfaces. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in Cooler -Raw chicken (50F - Cold Holding); Pork (48F - Cold Holding); Mac and Cheese (56F - Cold Holding). Per Manager, walk in cooler door was left open Less than 4 hours ago . Manager moved to walk in freezer to quick chill . Observed ice build up behind cooling unit in walk in cooler . Foods not prepared or portioned today. Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to manager Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cheese sandwich using 4 hours hold time without written plan at front counter. Emailed written plan to operator. Warning

Basic - Ice buildup behind cooling unit ( fan) inside walk in cooler. Warning

Basic - In kitchen Green Cutting board has cut marks and is no longer cleanable. Warning

Basic - No Heimlich maneuver/choking sign posted. Emailed choking poster to Manager . Warning

Basic - Open dumpster lid. Dumpster to the outside of the restaurant left uncovered . Repeat Violation Warning

Basic - Stored food not covered. At dry storage ,rice bin uncovered . Operator covered rice bin . Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed jerk chicken (114F - Hot Holding); jerk pork (112F - Hot Holding) plantain (109-115F - Hot Holding) in hot holding unit per operator held out of temperature less than 4 hours. fried chicken (109-132F - Hot Holding) under heating unit at front counter per operator held out of temperature less than 2 hours Operator reheated items in oven. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris, mold-like substance or slime.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen operator replaced. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with sugar. Operator removed. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top front counter. Repeat Violation

Basic - Open dumpster lid. Operator closed Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 Ppm Operator added chlorine recheck 50 Ppm Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in walk-in cooler beans (53-58F - Cooling) in deep covered pans. Per operator held in walk-in cooler overnight. See stop sale. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over jerky sauce in walk-in freezer not all commercially packaged . Operator placed jerk sauce on different shelf. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler beans (53-58F - Cooling) in deep covered pans. Per operator held in walk-in cooler overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler salad (55-57F - Cold Holding) per operator held less than four hours. Operator placed salad pans in walk-in cooler to chill Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit . Observed fried fish (90-108F - Hot Holding); in hot holding unit per operator less than four hours. Operator placed in oven to reheat to 165 Rechecked fried fish 168F Observed in Hot holding unit sauce (93-109F - Hot Holding) per operator held less than four hours. Operator placed on stove to reheat to 165 rechecked 170F. Observed macaroni and cheese (127F - Hot Holding)rechecked 165F ; fried chicken (111-121F - Hot Holding) rechecked 169F; jerk pork (110-118F - Hot Holding)rechecked 168F; vegetable (115-125F - Hot Holding) rechecked 180F At front counter sitting under heating unit. Per operator held less than four hours operator placed items to be reheated to 165F Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In flip top cooler at front counter. Warning

Basic - Open dumpster lid. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. (1) Observed Oxtails 125°-130°F and Curry goat 130°F-134°F, was prepared less then 4 hours ago. Per operator employee turned hot box temperature down because pans were too hot. Cook immediately reheated items to 160°F-169°F. (2) observed Jamaican beef patties in front counter display case hot holding 120°F-125°F. Items were hot holding for 4 hours. Operator discarded items. Corrected On-Site Repeat Violation Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine solution 200 ppm at front counter. Operator remade Chlorine solution 100 ppm. Corrected On-Site Warning

Basic - Open dumpster lid. Operator closed lid. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Main kitchen walk-in cooler- observed jerk chicken, jerk pork, brown stew chicken temperature ranges 80-83°F. Operator stated all items been in cooler since 1:00a.m.. See Stop Sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main kitchen walk in cooler- observed jerk chicken (52°F); jerk pork (50°F); curry chicken (50°F); brown stew chicken (50°F); marinated chicken (50°F); peas (50°F); butter (50°F); macaroni and cheese (50°F); cooked shrimp (52°F). Cooler ambient air 52°F. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Main kitchen walk-in cooler- observed jerk chicken, jerk pork, brown stew chicken temperature ranges 80-83°F. Operator stated all items been in cooler since 1:00a.m.. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main kitchen walk in cooler- observed jerk chicken (52°F); jerk pork (50°F); curry chicken (50°F); brown stew chicken (50°F); marinated chicken (50°F); peas (50°F); butter (50°F); macaroni and cheese (50°F); cooked shrimp (52°F). Cooler ambient air 52°F. All items were dated October 21st-23rd 2021. All items in the unit and never moved.

Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Equipment in poor repair. Main kitchen walk in cooler- observed cooler ambient air temperature 52°F. Establishment has no other cooler inside establishment. All TCS Foods temperature ranges 50-83°F. All items were dated October 21st-23rd 2021. All items in the unit and never moved. Establishment only has 1 cold holding unit (Walk-in Cooler)and ambient temperature is 52°F.

Basic - Employee eating in a food preparation or other restricted area. Main kitchen at 3 compartment sink-observed employee container of food on prep table. Employee removed container of food. Corrected On-Site

Basic - Equipment in poor repair. Main kitchen walk in cooler- observed cooler ambient air temperature 52°F. Establishment has no other cooler inside establishment. All TCS Foods temperature ranges 50-83°F. All items were dated October 21st-23rd 2021. All items have been in the unit and never moved per operator.

Basic - Food stored on floor. Main kitchen walk-in cooler- observed bag of raw cabbage on the floor. Operator removed cabbage from the floor. Corrected On-Site