C & N JAMAICAN RESTAURANT

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Facility has unpaid permit fee.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand drying device at handwashing station in main kitchen upon entry. COS. Napkins were provided.

Proper date marking and disposition — Inspector Note: Observed TCS foods (rice, jerk chicken) in reach-in coolers not date-marked or have common name of food listed. PIC reported items were made one day prior to inspection. COS. Items were date marked. Time/temperature control for safety food prepared and 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. The day of preparation shall be counted as Day 1.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed foil being used to wrap shelves in main kitchen. PIC advised to remove foil from shelves. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Proper date marking and disposition — Inspector Note: Observed multiple TCS foods (pasta, jerk wings) in reach-in coolers not date-marked or have common name of food listed. PIC reported items were made one day prior to inspection. COS. Items were date marked. Time/temperature control for safety food prepared and 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. The day of preparation shall be counted as Day 1.