Cutter's Jamaican Restaurant LLLP

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed reach-in-cooler with ambient air temperature of 50.1F in need of repair. Equipment shall be maintained in a state of repair.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed no allergy awareness training during time of inspection. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed food employee filling bowl with water at handsink #1. A handwashing facility may not be used for purposes other than handwashing. COS: food employee ceased filling bowl at handsink.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no soap at handsink #2 in need of cleanser. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels.

Proper cold holding temperatures — Inspector Note: Observed one large bowl of macaroni improper cold holding over 4 hrs in reach-in-cooler. Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC discarded bowl of macaroni.

Proper hot holding temperatures — Inspector Note: Observed multiple TCS foods improperly hot holding in multiple units (steam well, warmer cabinet, fryer). Hot Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed multiple items in reach in cooler #3 cooling tightly covered. Advised PIC on proper cooling methods: placed under refrigeration and loosely covered. Advised PIC to loosely cover TCS items that are in the cooling process in reach-in cooler #3.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed no allergy awareness training during time of inspection. Advised PIC that g. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction; Advised PIC to provide a food allergen awareness training to the Health Authority upon request.