JUICY'S JERK

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed inspection report from 9/2023 posted by cash register. CA: 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.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand soap at hand sink in ware washing area and at hand sink in food prep area. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Hand soap was added to both sinks.

Proper cold holding temperatures — Inspector Note: Observed cooked chicken wings and rice cold holding above 41F in walk in cooler in main kitchen. CA: TCS food cold held must be maintained at 41F and below. COS: Chicken wings and rice were discarded.

Approved thawing methods used — Inspector Note: Observed raw chicken thawing stagnant water in 3-compartment sink in ware washing area of main kitchen. C/A: time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, 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 PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 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 PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; 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. COS: Water discarded and chicken prepped by employee.

Physical facilities installed, maintained, and clean — Inspector Note: Observed floors in disrepair throughout the facility; walls covered with wicker material in the front portion of main kitchen. C/A: Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. *Facility must ensure floors and walls are repaired and cleaned within 90-days*

Proper cold holding temperatures — Inspector Note: Observed several TCS foods cold holding at above 41F in main kitchen (*see asterisks*). C/A: TCS food cold held must be maintained at 41F and below. COS: Stewed chicken and beef discarded. Food out of temperature less than 30-minutes per PIC; food reheated to 165F.

Proper hot holding temperatures — Inspector Note: Observed TCS foods hot holding at below 135F in steamtable in main kitchen (**see asterisks*). C/A: TCS food must be hot held at 135F and above. COS: Food out of temperature less than 20-minutes per PIC, cabbage reheated to at least 165F- see temperature section.

Proper date marking and disposition — Inspector Note: Observed several cooked TCS foods (stewed chicken, curry chicken, king fish, cabbage, 3-trays of cooked chicken) stored more than 24-hours without date mark in WIC in main kitchen. C/A: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. COS: King fish and stewed chicken discarded, all other food date marked.