R & S JAMAICAN RESTAURANT
PASS W/ CONDITIONSThursday, August 25, 2011 at 5:14 PM
Violations Cited
16-4-301.12
Three Compartment Sink
ON 3 BAY SINK-post the missing RINSE sign--
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
16-4-301.12
Three Compartment Sink
on the 3 bay sink--post the missing RINSE sign --
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
between use-store the wiping clothes in a sanitizing solution -SET UP 2 buckets of sanitizer- 1-. bucket marked RAW for clothes used on RAW food contact surfaces-EXAMPLE = clothes used when cutting RAW chicken- 1- bucket marked R.T.E. ( ready to eat ) for clothes used on ready to eat food contact surfaces-EXAMPLE = clothes used when cutting lettuce- NOTE : it is common to use RED buckets for RAW & WHITE bucket for" ready to eat "
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
24-4-904.11AB
Improper Storage of Re-usable Utensils
STORE all pots & pans "FACE DOWN " to protect insides from possibile contamination--
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
24-4-904.11AB
Improper Storage of Re-usable Utensils
store all pots & pans "face down " to protect insides from possibile contamination --
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
36-6-501.11-.12
Improper Maintenance of Floors
KITCHEN -clean the floor through-out & include under & around all equiptment-
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas