D AND M JAMAICAN CUISINE RESTAURANT AND LOUNGE receives B in Gwinnett County health inspection

1. 01

   Cold holding

   Item 6-1A ↗

   Observed multiple time/temperature control for safety foods not held at 41°F (5°C) or below in the prep cooler and the standing reach-in cooler. See temperature log. ***SECOND CONSECUTIVE VIOLATION ON A ROUTINE INSPECTION*** Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The food was discarded.

   Inspector’s full note +

   Code .04(6)(f)

   Observed multiple time/temperature control for safety foods not held at 41°F (5°C) or below in the prep cooler and the standing reach-in cooler. See temperature log. ***SECOND CONSECUTIVE VIOLATION ON A ROUTINE INSPECTION*** Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The food was discarded.

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
2. 02

   Utensil storage

   Item 14A ↗

   Observed multiple utensils stored in water at a temperature below 135°F (57°C). See temperature log. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of…

   Inspector’s full note +

   Code .04(4)(k)

   Observed multiple utensils stored in water at a temperature below 135°F (57°C). See temperature log. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Fresh water was brought to a boil and held above 135°F (57°C) on the stove to store the utensils.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.