Irie Mon Cafe

Proper cold holding temperatures — Inspector Note: Observed that a RIC in main kitchen ambient at 58 degrees, oxtails 55, baked chicken 50. CA: Advised pic to have RIC maintenance check or replaced and to put the food items on ice in another RIC.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed an employee wash cabbage in the ware washing sink. CA- Facility does not have a vegetable sink , all vegetables must come prewahsed and cut and cannot be washed in the ware washing sink. Facility can add a vegetable sink if they don’t want veggies coming in prewashed and cut. 511-6-1.05(6)(f) - Warewashing Sink, Use Limitations (C) (f) Warewashing Sinks, Use Limitation. 1. A warewashing sink may not be used for handwashing. Pf 2. A warewashing sink may be used for thawing and preparing raw foods and raw foods served in the ready-to-eat form, other than fruits and vegetables, if the sink is cleaned and sanitized prior to use and the food is placed in a clean colander or pan. Pf

Proper cooling time and temperature — Inspector Note: Observed oxtails made on 2/5 not cooled down properly observed the oxtail at 55 degrees. PIC stated they use ice baths to cool them down but I observed the oxtails in a deep container. COS- oxtails were discarded and PIC was told on using shallow pans to cool thick foods like oxtails during the ice bath. 511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P