DA FLAVA JAMAICAN & SOUL FOOD

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no handwashing signage by handwashing sink. . A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: No test strips were available for Chlorine sanitizer. PIC advised to provide test strips. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Nonfood-contact surfaces clean — Inspector Note: Observed equipment hood, reach in freezer, stove top, unclean to sight and touch. 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 in main kitchen and wall behind stove in main kitchen with build up of grease. Also observed holes in ceiling tiles. CA. All physical facilities shall be maintained in good repair.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed missing light bulb shields in main kitchen. CA. light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

Insects, rodents, and animals not present — Inspector Note: Observed back door with external opens where AC vent goes through door. PIC advise to seal completely to prevent entry of pests.

Proper date marking and disposition — Inspector Note: Observed multiple containers of food inside reach in coolers without date markings. C.A. Refrigerated, ready-to-eat, 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. PIC reported items were made day prior to inspection.

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

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Most recent inspection report not posted.

Nonfood-contact surfaces clean — Inspector Note: Observed build up of food debris on equipment (reach in cooler, microwave, stove, steam table, freezer chests). 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 build up debris/ dust on vents in ceiling.

Physical facilities installed, maintained, and clean — Inspector Note: Observed items on storage shelves PIC stated are not in use and to be discarded. CA. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed missing light bulb shields in main kitchen. CA. light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

Proper reheating procedures for hot holding — Inspector Note: Observed multiple items placed to heat up on steam table at below 135F. COS. Items were removed and reheated in oven to 165F. CA. time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds.