Perfect Seasoning Jamaican Cuisine

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure to display the Food Service Permit. I advised the Owner to always display the permit for public viewing. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure to post current health inspection CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure to post most current food permit CA: Post the permit in a location in the food service establishment that is conspicuous to consumers

Plumbing installed; proper backflow devices — Inspector Note: Observed failure hand sink in food cooking area not working CA: A plumbing system shall be repaired according to law; P and maintained in good repair.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed failure to PIC to demonstrate knowledge of food handling CA: Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter.

Proper hot holding temperatures — Inspector Note: Observed the following TCS items <135F jerk chicken 93F, curry chicken 114F CA: ime/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 date marking and disposition — Inspector Note: Observed failure to properly date mark fish and chicken inside RIC CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, 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.