NEGRIL JERK CENTER

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed employee placed large pan of cooked goat in walk in cooler to cool with lid on tight. Observed cooked pasta noodles and cooked chicken wings stored in walk in cooler with lids on tight to cool. COS: Cooked goat was moved to smaller pans and lid removed to start cooling process. Cooked pasta noodles and cooked chicken lids were removed to complete proper cooling process. Advised PIC on proper cooloing process and advised to follow DPH flyer. C/A: 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Approved thawing methods used — Inspector Note: Observed salmon being thawed in reach in cooler inside packaging. COS: Salmon was moved to reach in freezer until ready for use. C/A:511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 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.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed door on the small two door reach in counter to cooler in disrepair. Door is broken away from the hinges. Advised to have repaired. C/A: 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Proper cold holding temperatures — Inspector Note: Observed cooked pasta noodles(42F), raw cut chicken (45F), raw goat meat(44F) shelled egg(47F) stored in walk in cooler not maintaining a TCS food temp of 41F or below. walk in cooler ambient temp reading at (45F). Advised to turn cooler down to 41F and start temp log for walk in cooler. COS: Cooked pasta was discarded by PIC. Raw cut chicken, goat meat were moved to reach in freezer to rapid cool to: Raw cut chicken (38F), goat meat (38F), shelled eggs were moved to small reach in cooler to cool to 41F. C/A:511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P