CARIBBEAN ROOTS

Contamination prevented during food preparation, storage, display — Inspector Note: Observed 4 pans of raw chicken stored on the floor in the walk in cooler. COS: 4 pans of of raw chicken were moved to the shelf. Advised PIC extra cooler space may be needed or pans can be stored on plastic crates at least 6 inches from the floor. C/A: 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Personal cleanliness — Inspector Note: Observed chef wearing watch and rubber bracelet while preparing cooked rice. COS: Rice was discarded, arm jewelry was removed and hands were properly washed before returning to work. C/A: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Nonfood-contact surfaces clean — Inspector Note: Observed the inside of the reach in freezer and prep top cooler unclean with debris build on the bottom. Advised to have deep cleaned. C/A:511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the chef washing hands at the meat sink. COS: Chef was educated on proper handwashing, complied and washed hands at the hand sink. C/A: 511-6-1-.03(5)(d) - Where to wash (Pf) (d) Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed employee washing dishes without a measurable amount of sanitizer at the 3 compartment sink. COS: Dishes were moved to the dish pit and sink was remade to read 200ppm Quats. Adcised to use to test strips while preparing sanitizers. C/A: 511-6-1.05(6)(o) - Manual Warewashing Equipment, Chemical Sanitization using Detergent Sanitizers(C) (o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.