ISLAND FIRE CUISINE

Proper cold holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 41°F (5°C) or below or 135°F (57°C) or above. At the time of inspection, assorted milks was observed not held at 41F or below. (SEE TEMP LOG ***). As per Person In Charge food items were placed in Reach in Refrigerator approximately 5 hours prior to inspection. Person in Charge voluntarily discarded food items.

Proper hot holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 41°F (5°C) or below or 135°F (57°C) or above. At the time of inspection hot food items were observed not held at 135F or above in steam table and warmer in front food service area. (SEE TEMP LOG ***). AS per Person in Charge said food items were cooked and placed in respective hot holding units approximately one hour prior to inspection. Corrected on Site: Person in Charge reheated said food items to 165F or above and returned to respective hot holding units.

Approved thawing methods used — Inspector Note: Observed raw goat thawing in stagnant water. CA:(c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. Advised PIC to discarded the product / relocated the product to thaw under refrigeration as approved during the time of inspection.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed permit fees not paid at the time of inspection. CA: 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Advised PIC that all required permit fees must be paid by the date provided on the Notice of Violation (NOV).

Insects, rodents, and animals not present — Inspector Note: Observed multiple live drain flies during the time of inspection, indicating a pest control issue. CA: (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Advised PIC to implement effective pest control measures, including thorough cleaning of drains and affected areas, eliminating moisture and organic buildup, and contacting a licensed pest control operator as needed.