IRIE JAMAICAN STYLE RESTAURANT
PASSFriday, June 24, 2022 at 3:48 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked chicken inside of the front steam table at 112F. Discontinue and ensure all TCS foods are being maintained at 135F and above. All other foods inside of the steam table were at over 135F. Chicken to be reheated to ensure no bacterial growth.
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)
Soiled wiping cloths observed being left out on conter tops. Discontinue and provide a proper sanitzing solution.
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Card board being used to line top of freezer. Disncontinue use and ensure all surfaces remain cleanable durable and smooth.
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.
590.004/4-204.112-C
Temperature Measuring Devices-Functionality (C)
No food thermometer observed inside of the single door refrigeration unit in the back kitchen area. Provide.
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 temperature control procedures. Train all staff. Document corrective actions taken.