RED HILLS JERK CENTER

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; (vii) Other effective methods. 2. 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. At the time of inspection multiple pans of assorted food were observed being cooled on food prep table and under steam table in in large quantities. Corrected on Site: Food workers were advised and given demonstration on adequate cooling methods. Educational posters on adequate cooling methods were observed posted within the main kitchen of establishment.

Approved thawing methods used — Inspector Note: Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow , 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 , or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) ; 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 , or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process ; 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. At the time of inspection multiple pieces of fish were observed being thawed on drain board of meat sink for thirty minutes as per food worker. Corrected on Site: Food worker removed fish to reach in cooler to continue the thawing process.

Nonfood-contact surfaces clean — Inspector Note: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.At the time of inspection, exterior surfaces of cooking equipment ( deep fryer , stove and grill) were observed encrusted with grease and old food particles in kitchen. Person in charge was advised to clean said equipment and create a cleaning schedule to avoid accumulation and contamination of food products and send pictures via email to inspector by 8/18/26.

Physical facilities installed, maintained, and clean — Inspector Note: Maintenance and Operation.(a) Good Repair. All physical facilities shall be maintained in good repair.(b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. At the time of inspection, a heavy accumulation of grease residue and old food debris were observed on floor under and behind cooking equipment in kitchen. Person in charge is advised to clean said areas and create a cleaning schedule to avoid accumulation and contamination of food products. Area needs to be cleaned by 8/18/26 and send pictures to inspector via email.

Adequate ventilation and lighting; designated areas used — Inspector Note: Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. At the time of inspection, ventilation hood filters were observed with an accumulation of grease particles and residue above cooking equipment in kitchen. As per hood cleaning company sticker, cleaning was scheduled for June / 2026. Person in charge was advised to contact hood cleaning company for service and send invoice for service to insector via email by 8/18/26.

Proper cold holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and 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 or 135°F (57°C) or above. Observed time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.(See Asterisk *** in temp log). As per PIC said food items were placed in 3-door reach and one door in cooler 24 hours prior to inspection. COS : Said food items were discarded by PIC.

Proper hot holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and 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 or 135°F (57°C) or above. Observed jerk chicken tested at a range between 115-116 in Warmer Cabinet in Kitchen. As per PIC food items had been in said area for 1 hour prior to inspection. COS: PIC reheated said food item to 165F or above.

Adequate ventilation and lighting; designated areas used — Inspector Note: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Observed water bottles, juice bottles and employee personal items stored amongst food, equipment through out the establishment. COS: PIC removed said items and stored them in the designated area for employee storage.

Management knowledge, responsibilities, reporting — Inspector Note: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; At the time of inspection, the PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. COS: PIC was advised on their responsibility to inform all food employees about their health and activities as it relates to diseases that are transmissible through food and provided a signed agreement.

Response procedures for vomiting & diarrheal events — Inspector Note: Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Observed establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. COS:" PIC was advised on completing said procedures and completed documentation during the inspection.

Proper cold holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and 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 or 135°F (57°C) or above. Observed time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.(See Asterisk *** in temp log). As per PIC said food items were placed in 3-door reach in cooler 24 hours prior to inspection. COS : Said food items were discarded by PIC.

Proper hot holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and 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 or 135°F (57°C) or above. Observed jerk chicken tested at a range between 88- 98F in Warmer Cabinet and cooked cabbage tested at 95F in steam table in Kitchen. As per PIC food items had been in said area for 1 hour prior to inspection. COS: PIC reheated said food item.