RED HILLS JERK CENTER

Inspection item: Approved thawing methods used

Code 511-6-1.04(6)(c)

Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow , and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking , or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) ; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule , or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process ; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. At the time of inspection multiple pieces of fish were observed being thawed on drain board of meat sink for thirty minutes as per food worker. Corrected on Site: Food worker removed fish to reach in cooler to continue the thawing process. Corrected On-Site. New Violation.

Inspection item: Nonfood-contact surfaces clean

Code 511-6-1.05(7)(d)

Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.At the time of inspection, exterior surfaces of cooking equipment ( deep fryer , stove and grill) were observed encrusted with grease and old food particles in kitchen. Person in charge was advised to clean said equipment and create a cleaning schedule to avoid accumulation and contamination of food products and send pictures via email to inspector by 8/18/26. New Violation. Correct By: 08/18/2026

Inspection item: Physical facilities installed, maintained, and clean

Code 511-6-1.07(5)(a),(b)

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. At the time of inspection, a heavy accumulation of grease residue and old food debris were observed on floor under and behind cooking equipment in kitchen. Person in charge is advised to clean said areas and create a cleaning schedule to avoid accumulation and contamination of food products. Area needs to be cleaned by 8/18/26 and send pictures to inspector via email. New Violation. Correct By: 08/18/2026

Inspection item: Adequate ventilation and lighting; designated areas used

Code 511-6-1.05(3)(d)

Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. At the time of inspection, ventilation hood filters were observed with an accumulation of grease particles and residue above cooking equipment in kitchen. As per hood cleaning company sticker, cleaning was scheduled for June / 2026. Person in charge was advised to contact hood cleaning company for service and send invoice for service to insector via email by 8/18/26. New Violation. Correct By: 08/18/2026