DONS JAMAICAN KITCHEN

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed container of cooked ground beef and jerk chicken in WIC without date label. Per PIC, item should have been discarded at opening. CDI - PIC voluntarily disposed of chicken and ground beef at time of inspection. - 1.5 - REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bucket on front line with chlorine concentration >200ppm. Test strip was observed dark purple and proceeded to bleach out to white. CDI - PIC dumped majority of solution out and added water. Sanitizer was observed at 100ppm after correction. - 1 -

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several cooked items in WIC without labels as to their identity. CDI - PIC stated items were jerk chicken and brown stew gravy. Items were labeled.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed cooked items in WIC without lids on wire shelving. No visible contamination was evident. EHS explained to PIC that unpackaged food must be covered except when actively cooling. CDI - PIC placed lids on items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked plantains stored on top of steam table. Per PIC, steam table is full. Plantains are discarded after 4 hours. No time notations was noted on container and no TPHC policy was available. CDI - PIC placed time on current plantains and EHS will emailTPHC form at end of inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed container of cooked chicken in WIC without date label. Per PIC, item should have been discarded at opening. CDI - PIC voluntarily disposed of chicken at time of inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed plantains holding below 135F. Per PIC, items are on time as a control. No written procedure or time notation was noted on container. EHS will email TPHC form to owner to fill out and a verification visit will be conducted within 10 days to verify procedure is present and tracking is being conducted. - 1.5 - TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no measurable chlorine sanitizer in front of house wiping cloth bucket. Maintain levels to provide for proper sanitization. All other facility sanitizer was within range. - 0.5 - REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed long metal pans stacked wet in clean storage area. Allow items to air dry prior to stacking. - 0.5 - REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no measurable chlorine sanitizer in back of house wiping cloth bucket. CDI - new solution was prepared at proper concentration. - 0.5 -

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of water housing utensils reading 102F. CDI - Heat was turned up. - 0.5 - REPEAT Points were not escalated as this was the first repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet in clean storage area.

6-501.16 Store mops for air drying after use. Observed mop stored in bucket between uses. Utilize hanger at mop sink to allow for air drying.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on cutting board. CDI - Wiping cloth moved to sanitizer bucket. - 0 -

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of water housing utensils reading 115F. CDI - Heat was turned up. - 0.5 -

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed broken flooring tiles in front of the oven. Repair as needed. - 0 -