Blue's Jamaican Restaurant Jerk Center

Inspector notes: The hand sink at the Bar was observed at 80 Degrees Fahrenheit.

Inspector notes: utensils were observed stored inside the hand sink next to the (3) Compartment sink.

Inspector notes: Observed no certified Food safety manager certification in the food establishment. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Note: The PIC was informed that a CFSM needs to be obtained within 60 days. The PIC informed EHS that the class and certification will be taken within 30 days.

Inspector notes: Observed no food labelling in the reach in coolers to differentiate food items with common names. Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: The PIC immediately labelled the food products in the reach in coolers with common names.

Inspector notes: Observed no hair restraints on two food employees prepping food. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS: The PIC immediately had employees put on hair restraints.

Inspector notes: Upon entering the facility, no paper towels were observed at hand washing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf Corrective Actions: PIC immediately stocked hand sink with paper towels.

Inspector notes: Observed in-use utensils stored in water at 100°F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrective Actions: PIC placed in-use utensils in replacement container with hot water with temperature above 135°F.

Inspector notes: Observed raw whole fish thawing in water while sitting at room temperature. time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) Th...

Inspector notes: Observed in-use utensils stored in water at 109°F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Note: PIC placed in-use utensils in replacement container with hot water with temperature above 135°F.