IRIE MON CAFE AND COCKTAILS scores 83; inspectors cite handwashing issues

1. 01

   Handwashing

   Item 2-2D ↗

   Observed handwashing sink next to ice machine with no soap provided.// Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was restocked during inspection.//

   Inspector’s full note +

   Code .07(3)(a)

   Observed handwashing sink next to ice machine with no soap provided.// Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was restocked during inspection.//

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

   Handwashing

   Item 2-2D ↗

   Observed handwashing sink at the bar with no paper towels supplied.// Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels were supplied during inspection.//

   Inspector’s full note +

   Code .07(3)(b)

   Observed handwashing sink at the bar with no paper towels supplied.// Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels were supplied during inspection.//

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

   Hot holding temperatures

   Item 6-1B ↗

   Observed cooked plantains, several meat patties, and jerk chicken hot holding below 135F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Plantains were hot holding improperly for less than 2 hours and were allowed to be reheated to 165F. Jerk chicken and meat patties were hot holding improperly for more than 2 hours and was discarded.//

   Inspector’s full note +

   Code .04(6)(f)

   Observed cooked plantains, several meat patties, and jerk chicken hot holding below 135F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Plantains were hot holding improperly for less than 2 hours and were allowed to be reheated to 165F. Jerk chicken and meat patties were hot holding improperly for more than 2 hours and was discarded.//

   Official report · Item 6-1B ↗
   No correction or repeat marker recorded.
4. 04

   Personal cleanliness

   Item 12B ↗

   Observed person in charge handling food while wearing a watch and a ring that is not a plain wedding band.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed watch and ring.//

   Inspector’s full note +

   Code .03(5)(h)

   Observed person in charge handling food while wearing a watch and a ring that is not a plain wedding band.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed watch and ring.//

   Official report · Item 12B ↗
   No correction or repeat marker recorded.
5. 05

   Washing fruits and vegetables

   Item 12D ↗

   Observed a container of raw shrimp on vegetable sink drainboard.// Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)

   Inspector’s full note +

   Code .04(4)(g)

   Observed a container of raw shrimp on vegetable sink drainboard.// Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)

   Official report · Item 12D ↗
   No correction or repeat marker recorded.
6. 06

   Required permits and notices

   Item 13A ↗

   Observed no inspection report posted in public view.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's inspection report was given to person in charge to post.//

   Inspector’s full note +

   Code .02(1)(d)

   Observed no inspection report posted in public view.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's inspection report was given to person in charge to post.//

   Official report · Item 13A ↗
   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.