NATULIFE VEGAN CARIBBEAN CUISINE

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed 2-door reach in cooler light in poor repair. CA: Equipment shall be maintained in a state of repair and condition. 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 interior and exteriors of prep top cooler in front service area, reach in coolers, and reach in freezer unclean to sight and touch. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed old labels stuck to food containers after cleaning. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper date marking and disposition — Inspector Note: Observed cooked kale, cooked macaroni and cheese, cooked pasta and other TCS items inside 2-Door and 1-Door reach in cooler in main kitchen not date marked. Date marking policy was provided prior visit. Education will be provided to owner. CA: efrigerated, 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.