GORDON SPICE JAMAICIAN

Nonfood-contact surfaces clean — Inspector Note: Observed exterior of cooking equipment (fryers) with build up of grease and refrigerator gaskets unclean to sight and touch. CA. PIC advised to clean. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed floor behind and beneath cooking equipment and refrigerators with build up of grease and debris. CA. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Food stored covered — Inspector Note: Observed unapproved outside cooking. Outdoor cooking areas must: -Outdoor barbeque pits or barbeque cookers shall be protected with permanent overhead protection and placed on an easily cleanable surface such as smooth finished concrete. -Outdoor barbeque pits or barbeque cookers shall be equipped with closable lids and kept closed except for cleaning and working with food such as turning and seasoning. -The outside cooking area shall be designed and constructed so as to control the presence of vermin. -The outside cooking area shall be designed and constructed so as to facilitate the ease of routine cleaning and to promote good sanitation.

Food properly labeled; original container — Inspector Note: Observed expired heavy cream and sour cream inside reach in cooler in main kitchen. COS items were discarded. CA. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date.

Physical facilities installed, maintained, and clean — Inspector Note: Walls and ceiling in main kitchen not clean to sight and touch. CA. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Food stored covered — Inspector Note: Observed unapproved outside cooking. Outdoor cooking areas must: -Outdoor barbeque pits or barbeque cookers shall be protected with permanent overhead protection and placed on an easily cleanable surface such as smooth finished concrete. -Outdoor barbeque pits or barbeque cookers shall be equipped with closable lids and kept closed except for cleaning and working with food such as turning and seasoning. -The outside cooking area shall be designed and constructed so as to control the presence of vermin. -The outside cooking area shall be designed and constructed so as to facilitate the ease of routine cleaning and to promote good sanitation.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food bowl being rinsed under water, dried with a towel and stored as clean without being sanitized using EPA registered sanitizer. CA. The correct method for dishwashing was discussed and ware washing poster provided. COS. Items removed from clean area to be rewashed and sanitized using chemical sanitizer.