DELLIA'S JERK PALACE

Observed raw cut chicken (44F), stewed peas(45F) and raw pork (44F) stored in 3 door reach in cooler not maintaining a TCS food temp of 41F or below. Ambient of 3 door cooler- 44F COS: Raw chicken, raw pork, and stewed peas were moved to the 2 door reach in cooler to chill to raw chicken(41F), stewed peas(40F), raw pork(39F).
C/A: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. P

Observed the hand sinks with a slow drain. Water is left pooling in basin. Advised to have repaired. C/A: 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed shelf units lined with foil and drawer liners that are not designed or constructed to be smooth, durable, or easily cleanable. Advised to have removed. COS: 511-6-1.05(1)(a) - Materials, General Requirements (P, C) (1) Materials.

(a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Observed cutting board with deep groves and scoring. Advised to have deep cleaned and or resurfaced.
C/A: 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed cutting board with deep groves and scoring. Advised to have deep cleaned and or resurfaced.
C/A: 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed floors under equipment unclean with debris build up. Observed floor tiles missing and or broken. Advised to have repaired. Corrective Action: 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.

Observed employee in main kitchen handling TCS foods wearing a watch. Corrective Action:511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: TCS food was discarded, watching was removed and hands were washed before returning to work.

Observed dry goods scoop stored in containers with handles in direct contact with dry goods. Corrective action: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. 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 Corrected onsite: Scoops were removed and moved to dish pit to be washed. Advised PIC scoop handles shall remain handle up between use.

Observed inside of the reach in freezer and reach in cooler unclean with debris build up. Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to have deep cleaned.

Observed floors under equipment unclean with debris build up. Corrective Action: 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.

Observed clutter in main kitchen. Unused equipment is collecting dust debris and can cause contamination.
Corrective Action: 511-6-1.07(5)(n) - Maintaining Premises, free of unnecessary items/litter (C)(n) Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. Advised to have removed.

Observed lemons stored under prep top with mold like substance. Corrective Action: 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P Corrected onsite: Lemons were discarded.

Observed inside of reach in drink cooler, commercial freezer, 3 door reach in cooler unclean to sight and touch. Observed all gaskets unclean with black debris build up. Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to have deep cleaned.

Observed gaskets on the 3 door reach in cooler unclean to sight and touch. Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to deep clean.

Observed floors under equipment unclean to sight. Heavy black build up around legs of equipment. 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.

Observed ceiling tile near ventilation hood unclean to sight. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised to have deep cleaned.

Observed gaskets on the 3 door reach in cooler unclean to sight and touch. Advised to deep clean

Observed foil on shelf under prep top tables. COS- PIC removed foil from shelf. Advised PIC material must be smooth, easily cleanable and non absorbent

Observed tiles above stove unclean to sight. Advised to deep clean.