JUCI JERK

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed cardboard used to line the floor in grill area. Advised to have removed and materials shall be smooth and cleanable C/A:511-6-1.05(1)(a) - Materials, General Requirements (P, C) (1) Materials. (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Certified Food Protection Manager — Inspector Note: Observed expired CFSM at time of inspection. C/A:511-6-1.03(3)(c) - Certification Documentation (Pf) 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Proper cold holding temperatures — Inspector Note: Observed Mac& cheese, cooked shrimp and rice and peas not maintaining a TCS food temp of 41F or below. *see temp log* COS: TCS food items were moved to reach in freezer to chill to Mac & cheese(41F), cooked shrimp (40F) and rice and peas discarded. C/A:511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Proper hot holding temperatures — Inspector Note: Observed TCS food hot holding below 135F *see temperature log*. COS- Mac& cheese was reheated to 192F, Shrimp were discarded. C/A: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P