Andrea's Caribbean & Seafood Restaurant

Insects, rodents, and animals not present — Inspector Note: Observed failure to protect outer openings from potential entry of pests. Observed a visible gap underneath rear main kitchen exit door. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. PIC advised to get gap under door sealed.

Toxic substances properly identified, stored, used — Inspector Note: Observed failure to store chemical solutions in area where it is not a potential to contaminate food. Observed a bottle of chemical solution stored handing on side of prep top counter. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P PIC moved bottle of chemical spray to safe area.

Food properly labeled; original container — Inspector Note: Observed several several expired containers ( exp 10/26/21; 10/20/20; 8/25/25) of bread crumps and fish fry stored on kitchen dry storage area. PIC claimed she doesn’t use them. 511-6-1.04(8)(b) - Expired Foods (P) (b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. PIC discarded expired foods.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed employee cleaning food contact surfaces of prep top counter in the kitchen with unsanitary wet napkin, not stored in in a sanitizer solution. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware. PIC instructed to store food contact wet napkins in a sanitizer solution and change solution every 4 hours.

Personal cleanliness — Inspector Note: Observed employee cooking with no hair restraint/beard guard. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. PIC advised to use hair net while in the kitchen or on the food line.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no signage at 3 compartment sinks. 511-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. PIC will label (wash, rinse, and sanitize) 3 compartment sinks.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed hood light bulbs in missing. 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C)(f) Lighting Intensity. The light intensity shall be inside equipment such as reach-in and under-counter refrigerator, storage, and in the kitchen area. PIC will replace bulbs.

Food in good condition, safe, and unadulterated — Inspector Note: Observed a dented can in the dry storage area in the back of the kitchen. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. PIc instructed to sort and separate dented cans.

Proper hot holding temperatures — Inspector Note: Observed in a front food service food stored in a warmer below recommended hot holding temperature (curry chicken at 129F, fried fish at 133 F, and broiled fish at 122F, turkey legs 125 F, rice 122 F). 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot 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. PIC instructed to move foods in a warmer and discarded very low temperature foods. PIC discarded foods.