THE DUTCHPOT JAMAICAN RESTAURANT

Violations (2)

• 03F-02-5CriticalCorrected on site

  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.

  High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed at front counter, Bun and cheese on Time and temperature control missing time stamp. Per manager item was out for approximately less than 3 hours. Manager time stamped 12:00pm during the inspection. **Corrected On-Site**

  High Priority

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1.Food warmer next to fryer -

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1.Food warmer next to fryer - observed beef patties (129F - Hot Holding). Per operator item was held in unit less than 4 hours ago . Operator reheated to 165F during the inspection. 2. Front steam table - cooked fish (99F - Hot Holding). Per operator items was held in unit less than four hours ago . Operator reheated item to 183F during the inspection.**Corrected On-Site** **Corrected On-Site**

  High Priority