IRIE JAMAICAN STYLE RESTAURANT
FAILFriday, September 4, 2020 at 1:54 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Beef patties in hot holding until at front counter at 76F. PIC stated that the patties are from yesterday and the casher will put them in the trash. The patties should be trashed the night before so hot holding until can be properly cleaned each day and the food will not attract rodents. Please address this with staff.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Provide a sanitizer bucket for wiping clothes. In kitchen area.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
PIC will need to have food in freezer covered properly. Found tins of mac and cheese in front freezer with out covers and some meats in the other freezer.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.003/3-602.11-C
Food Labels (C)
All bulk food containers will need to be labels (flour sugar spice).
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
All shelves in kitchen will needto be clean (warewashing area prep microwave etc.) Clean interior and exterior of refrigerators and freezers. Dry food and ice build up. Clean exterior of all bulk food containers large and small. Freezer door held together with tape. Replace or repair so lid can stay closed.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-501.12-C
Cutting Surfaces (C)
Replace small cutting boards that have deep dark stains and scores in them (red white and green cutting boards) Discontinue to use card board on top of freezer as a prep area or cutting board.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-101.11-C
Surface Characteristics-Indoor Areas (C)
Repair screen on back door. Keep closed util fixed.Screen has large holes and is visibly soiled.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Clean floor under and behind cooking equipment. Visibly soiled. Clean walls and ceiling in kitchen area. Visibly soiled. Replace any broken floor tiles.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean