D & M JAMAICAN CUISINE

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Box of plantain and yams on kitchen floor. Utensils being held above reach in cooler in cooking area are stored unclean to sight and touch CA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 6 inches (15 centimeters) above the floor. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: In a self-draining position that allows air drying; and Covered or inverted. Items that are kept in closed packages may be stored less than 6 inches COS: boxes were relocated off of the ground. Utensils will need to be washed, rinsed and sanitized properly before being restored.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed reach in cooler ambient reaching only 45F. Observed bottom of warmer drawer not holding above 135F. PIC stated they would call maintenance to repair reach in cooler. Discussed only using top of warmer until it can be replaced. CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Nonfood-contact surfaces clean — Inspector Note: Observed wall near microwave with accumulated food residue. Observed interior of fried chicken warmer with accumulated food residue. CA: e of accumulations (C) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Adequate ventilation and lighting; designated areas used — Inspector Note: Personal water bottles, and food in tubber ware seen stored with food for restaurant. Area should be designated for employee's food storage. CA: 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.

Proper date marking and disposition — Inspector Note: Observed cabbage, jerk chicken, stew peas, curry goat, and other TCS items not properly date marked to indicate food preparation date. PIC stated they usually go through the items in the reach in cooler and discards items daily. Ca: food 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.

Nonfood-contact surfaces clean — Inspector Note: Observed interiors of reach-in cooler soiled with accumulation of food residue. CA: ntact Surfaces (C) (d) Nonfood-Contact Surfaces. 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: Observed 2 mops being stored in black water. CA: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.