DE IRIE JAMAICAN SPOT

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed several TCS foods (curry goat and pasta) actively cooling inside RIC 1 on top of several TCS food items, with lids tightly covered, and not arranged to allow maximum heat transfer. C/A: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Food moved to freezer to cool rapidly and were not tightly covered.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed RIC 1 cold holding at above 41F in main kitchen. C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. COS: All TCS food moved to other cooler and freezer; facility must repair unit to cold hold at 41F and below prior to resuming use.