C AND L JAMAICAN RESTAURANT scored 68; newer inspection records 89

1. 01

   Employee health reporting

   Item 2-2A ↗

   Designated person in charge (PIC) was unaware of the employee health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)

   Inspector’s full note +

   Code .03(1)(c)2,3,17

   Designated person in charge (PIC) was unaware of the employee health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)

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

   Vomiting and diarrheal response procedures

   Item 2-2E ↗

   PIC was not able to provide vomiting and diarrheal written procedures or the solution strong enough to kill norovirus. A food establishment shall have written 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 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. (Pf)

   Inspector’s full note +

   Code .03(6)

   PIC was not able to provide vomiting and diarrheal written procedures or the solution strong enough to kill norovirus. A food establishment shall have written 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 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. (Pf)

   Official report · Item 2-2E ↗
   No correction or repeat marker recorded.
3. 03

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed PIC washing dishes without sanitizer. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC washed dishes with sanitizer.

   Inspector’s full note +

   Code .05(7)(a)1

   Observed PIC washing dishes without sanitizer. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC washed dishes with sanitizer.

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
4. 04

   Hot holding temperatures

   Item 6-1B ↗

   Observed numerous Time/temperature control for safety (TCS) foods hot-holding at temperature that was not above 135, such as jerk chicken and mac & cheese. See temp log. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC changed method of storing the TCS foods to meet compliant standards.

   Inspector’s full note +

   Code .04(6)(f)

   Observed numerous Time/temperature control for safety (TCS) foods hot-holding at temperature that was not above 135, such as jerk chicken and mac & cheese. See temp log. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC changed method of storing the TCS foods to meet compliant standards.

   Official report · Item 6-1B ↗
   No correction or repeat marker recorded.
5. 05

   Date marking and disposition

   Item 6-2 ↗

   Observed numerous TCS foods stored in the walk-in cooler for over 24 hours without date marking, such as chicken and red snapper. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC date marked TCS foods that were stored for over 24 hours.

   Inspector’s full note +

   Code .04(6)(g)

   Observed numerous TCS foods stored in the walk-in cooler for over 24 hours without date marking, such as chicken and red snapper. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC date marked TCS foods that were stored for over 24 hours.

   Official report · Item 6-2 ↗
   No correction or repeat marker recorded.
6. 06

   Toxic substance storage and use

   Item 8-2B ↗

   Observed lighters stored above the prep table with opened containers with seasoning inside. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: PIC moved lighters to suitable location.

   Inspector’s full note +

   Code .07(6)(c)

   Observed lighters stored above the prep table with opened containers with seasoning inside. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: PIC moved lighters to suitable location.

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
7. 07

   Thawing methods

   Item 11C ↗

   Observed improper thawing of frozen chicken, as it was sitting in the sink not submerged in water or under refrigeration. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: PIC moved frozen chicken into walk-in cooler.

   Inspector’s full note +

   Code .04(6)(c)

   Observed improper thawing of frozen chicken, as it was sitting in the sink not submerged in water or under refrigeration. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: PIC moved frozen chicken into walk-in cooler.

   Official report · Item 11C ↗
   No correction or repeat marker recorded.
8. 08

   Equipment cleanliness

   Item 15C ↗

   Observed shelving, and walls with accumulation of debris and residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

   Inspector’s full note +

   Code .05(7)(a)2,3

   Observed shelving, and walls with accumulation of debris and residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

   Official report · Item 15C ↗
   No correction or repeat marker recorded.
9. 09

   Pest control

   Item 18 ↗

   Observed roaches throughout the facility's kitchen. Observed a dead roach in the hand-wash sink, roaches crawling on the floors, and a live roach over the 3 compartment sink. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)

   Inspector’s full note +

   Code .07(5)(k)

   Observed roaches throughout the facility's kitchen. Observed a dead roach in the hand-wash sink, roaches crawling on the floors, and a live roach over the 3 compartment sink. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)

   Official report · Item 18 ↗
   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.