NATTY'S JAMAICAN AND SOUL FOOD RESTAURANT

Plumbing installed; proper backflow devices — Inspector Note: Observed piping for 3-compartment sink in main kitchen clogged for one of the compartments. A temporary tub was set up for sanitizing. CA: A plumbing system shall be repaired according to law and maintained in good repair. Facility will send a confirmation for the repair to the EHS within 3 days.

Insects, rodents, and animals not present — Inspector Note: Observed multiple dead roaches in 3-compartment sink in main kitchen. CA: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed only hand sink in main kitchen with plastic bags stored in the basin. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Items were removed from sink.

Proper cold holding temperatures — Inspector Note: Observed butter and shelled eggs cold holding above 41F in residential fridge in main kitchen and cheesecake cold holding above 41F in dessert display case in front food service area. CA: Cold held TCS foods must be maintained at 41F or below. COS: Items were discarded. Residential fridge and dessert display case are not to be used for TCS items until serviced and reaching 41F. All other TCS items from both units were discarded.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no chlorine test strips to test chlorine sanitizer within facility. C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Nonfood-contact surfaces clean — Inspector Note: 1 Observed soiled shelving and interior of RIC 2 and exterior of small bread cooler soiled with splatter all in main kitchen. 2. Observed soiled aluminum foiled lining soiled shelf of prep table in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: 1. Observed cracked and damaged floor tiles throughout main kitchen. 2. Observed baseboards and wall in disrepair under shelving near stove in main kitchen. C/A: Repair physical facilities; All physical facilities shall be maintained in good repair.

Insects, rodents, and animals not present — Inspector Note: Observed live German cockroaches along walls, floor, and appliances throughout main kitchen. C/A: 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; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Conduct deep cleaning of facility and increase pest control.

Proper date marking and disposition — Inspector Note: Observed several TCS foods (curry chicken, cabbage, cooked ribs, etc.) stored in RIC 2 and RIC #1 (cooked pasta) without date marking in RIC 2 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: Date marks corrected.