Irie Mon Cafe (Base of Operation)

Nonfood-contact surfaces clean — Inspector Note: Observed food residue and debris on exteriors of food containers and equipment throughout main kitchen area. Corrective action - PIC advised to perform detailed cleaning of equipment and utensils. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Food stored covered — Inspector Note: Observed outside grill enclosure not properly covered to provide permanent overhead protection from contamination (missing wooden slats for roofing; roof open to exposure from natural elements) and enclosure not properly designed to control the presence of vermin. Corrective action - PIC advised that tarpaulin is generally used over wooden roofing components as overhead protection, but went missing somehow. PIC advised to make repairs to roofing structure to provide permanent overhead protection and construct door or other means of full enclosure to prevent vermin intrusion into the area. Outdoor Cooking and Service of Food. 1. For special events, foods requiring only cooking may be prepared, if served immediately, in an outside area on the premises of a permitted food service establishment. Prior approval must be obtained from the Health Authority. P 2. The presentation of food orders and limited table side finishing, such as tossing salad and flaming desserts, is permissible from a permitted food service establishment in an adjoining outdoor seating area. Outdoor salad bars or unenclosed dessert carts are prohibited. P 3. Outdoor barbeque pits or barbeque cookers may be allowed on the premises of a food service establishment with the approval of the Health Authority if the following requirements are met: Pf (i) The cooking equipment is used only for cooking bulk volume of meats and poultry such as hams, chicken or beef and not as a grill for cooking individual orders; P (ii) Within the food service establishment, all meats and poultry will be placed within clean and sanitized containers and then covered prior to being carried to the cooking equipment; P (iii) All of the meat and poultry will be placed at one time onto cooking surfaces of cooking equipment that has been preheated and then cooked as required in subsection (5) of this Rule. Once meats have completed the cooking process, they will be placed in a clean and sanitized food grade container, using separate utensils from handling raw meats and poultry and then covered and transported into the food service establishment for further processing and service. No food preparation other than seasoning will be allowed at outdoor barbeque pits or barbeque cookers; P (iv) Utensils and food shall not be left outside of the cooking equipment or outside of the food service establishment; P (vi) Outdoor barbeque pits or barbeque cookers shall be protected with permanent overhead protection and placed on an easily cleanable surface such as smooth finished concrete; Pf (vii) Outdoor barbeque pits or barbeque cookers shall be equipped with closable lids and kept closed except for cleaning and working with food such as turning and seasoning; Pf (viii) The outside cooking area shall be designed and constructed so as to control the presence of vermin; Pf and (ix) The outside cooking area shall be designed and constructed so as to facilitate the ease of routine cleaning and to promote good sanitation. Pf

Proper cold holding temperatures — Inspector Note: Observed several pans of cooked TCS food items cooked the previous day (marked with 10/19 prep date) that kitchen employee reports had been in cooler since preparation with internal temperatures above 41*F (macaroni and cheese, cooked peas, cooked pasta). Corrected on site - macaroni and cheese placed on ice bath to rapidly cool, cooked peas and pasta discarded. 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.

Proper hot holding temperatures — Inspector Note: Observed containers of cooked TCS food items hot holding in warmer cabinet at temperatures below 135 (fried plantain, cooked cabbage). Corrected on site - items moved to oven to reheat to 165*F and properly hot hold. 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.