ESCOVITCHEZ LEGENDARY ISLAND CUISINE

Proper hot holding temperatures — Inspector Note: Observed cheese sauce and macaroni noodles on stove top hot holding at temperatures below 135F. Observed plantains, chicken wings (jerk and BBQ), and fried chicken in warming drawer hot holding at temperatures below 135F. (see temperature log) CA: 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 135°F (57°C) or above. COS: The cheese sauce was reheated in a pot on the stove to 194F. All of the other food items were discarded and replaced by freshly cooked foods (chicken wings and plantains).

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice scoop at Bar 2 next to soda dispensery unclean to the touch; alcohol swab was wiped on the scoop and a dark gray substance was wiped off of the scoop. CA: 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Discussed with PIC: Bar 1 was closed during the inspection, however all utensils and equipment must be clean even when not in use. The scoop was placed with the unclean utensils for washing, rinsing, and sanitizing.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the warewashing machine at Bar 2 with a concentration of 0ppm after running the machine 3 times. CA: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P (Or have the concentration of the chlorine between 50ppm and 100ppm. Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) COS: The bartender switched the tubing for the sanitizer and the detergent so that the chlorine can sanitize the utensils at the last step.