EAT RIGHT CARIBBEAN RESTAURANT II

Cl- bucket at the serving line has 0 ppm detectable concentration. Solution is remade to less than 50 ppm. CA: Chlorine label recommends a concentration of 100 ppm. COS: re-made 100 ppm, advised manager to test the solution prior to use and 2-4hours.

Observed CL testing strips expired in October 2021. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf COS: Provided PIC with testing strips recommended they purchase up to date strips.

Interiors of coolers, dry storage shelves unclean with dust and food debris. Chef stated they would clean them on the day they close the store which is sundays. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed no CFSM for establishment. CA: Food service establishments shall employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. PIC has been advised to sign up and take exam within 30 days.

Observed no employee health agreement policy for this establishment. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. COS-PIC was educated on the 5 symptoms and 6 illnesses and had food handlers sign employee health agreement policy.

Observed no 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 establishment. CA: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. COS: PIC was provided procedures and education on how to use the disinfectant to to disinfect surfaces.

Observed front kitchen staff receive credit card and cash transitions and then prep to go food orders without washing her hands in between tasks. Ca: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (ix) After engaging in other activities that contaminate the hands.

Observed a heavy accumulation of dust on vents above hand sink and where the rice cooker is store. Advised PIC to clean vents regularly to avoid accumulation.