JUCI JERK

Observed Mac& cheese, cooked shrimp and rice and peas not maintaining a TCS food temp of 41F or below. see temp log COS: TCS food items were moved to reach in freezer to chill to Mac & cheese(41F), cooked shrimp (40F) and rice and peas discarded. 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 TCS food hot holding below 135F see temperature log. COS- Mac& cheese was reheated to 192F, Shrimp were discarded. C/A: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot 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 expired CFSM at time of inspection. C/A:511-6-1.03(3)(c) - Certification Documentation (Pf)

2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Observed cardboard used to line the floor in grill area. Advised to have removed and materials shall be smooth and cleanable C/A: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 Time control for safety food (TCS)see temperature log cooling in a nonfunction warmer unite holding below 135F. Observed TCS food tightly closed while cooling in the True 3 door reach in cooler/freezer. CA: Cooling method can be followed by using one or more of the following methods depending on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath or placing the food in the cooler/freezer by loosely covered, or uncovered if protected from overhead contamination. COS: TCS food items was moved from nonfunctioning unite and placed in the reach cooler, and lid was loosely covered for food items to cool properly.

Observed the entrance to the facility door slightly open upon walking in for inspection. CA: outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors. COS: Door was closed.

Observed the handle of a scoop touching cooked rice. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. COS: Handled was removed.

Observed TCS food hot holding below 135F see temperature log. Advised PIC that food hold holding must hold at 135F or above. COS-Ribs was reheated to 182F and some was discarded.

Observed bleach sanitizer bucket reading 200+ppm Cl. COS- Sanitizer bucket was made to read 100ppm Cl. Advised PIC to use test strips to check ppm solution.

Non-food contact surfaces(both cold holding equipment unit) was observed to be unclean to sight and touch. Advised to increase cleaning frequency.

Non-food contact surfaces of food containers unclean to sight and touch. Advised to increase cleaning frequency.