MARTHABRAE JAMAICAN RESTAURANT

Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cold Display Case; Salad (67F - Cooling); Coleslaw (57F - Cooling) per operator items prepared today at 10am took temperatures at 2:25pm. Items in unit for over 4 hours. See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cold Display Case; Salad (67F - Cooling); Coleslaw (57F - Cooling) per operator items prepared today at 10am took temperatures at 2:25pm. Items in unit for over 4 hours. See stop sale. **Warning**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Fried Chicken (109F - Hot Holding); steamed Cabbage (99F - Hot Holding); jerk Pork (112F - Hot Holding); jerk chicken (105F - Hot Holding); curry chicken (110F - Hot Holding); brown stew (116F - Hot Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Fried Chicken (109F - Hot Holding); steamed Cabbage (99F - Hot Holding); jerk Pork (112F - Hot Holding); jerk chicken (105F - Hot Holding); curry chicken (110F - Hot Holding); brown stew (116F - Hot Holding) Observed items inside unit that wasn't set to an adequate temperature to keep foods at proper temperature. Per operator items in unit for less than 4 hours. Operator instructed employee to reheat items to 165F 2) escovitch (90F - Hot Holding) observed on cook line without time or temperature control. Per operator item out for approximately 1 hour. Operator placed item on stove and reheated item up to 165F. 3) oxtail Gravy (91F - Hot Holding); Jamaican Beef Patty (119F - Hot Holding) observed items at front counter in Hot display case. Hot case lacked proper amount of water to heat unit. Operator add water and instructed employee to reheat items up to 165F **Corrected On-Site** **Warning**

High Priority

Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. Establishment receiving unpasteurized juice from separate location not under the same ownership. See stop sale.

High Priority - Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. Establishment receiving unpasteurized juice from separate location not under the same ownership. See stop sale. **Admin Complaint**

High Priority

Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle cell phone with gloved hands then proceeded to handle equipment. Instructed employee to remove gloves, wash hands and put on new gloves **Corrected On-Site** **Warning**

High Priority

Stop Sale issued due to food originating from an unapproved source. Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. Establishment receiving unpasteurized juice from separate location not under the same owner ship. See stop sale.

High Priority - Stop Sale issued due to food originating from an unapproved source. Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. Establishment receiving unpasteurized juice from separate location not under the same owner ship. See stop sale. **Warning**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cold Display Case; Salad (67F - Cooling); Coleslaw (57F - Cooling) per operator items prepared and portioned today. Items in unit for over 4 hours. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cold Display Case; Salad (67F - Cooling); Coleslaw (57F - Cooling) per operator items prepared and portioned today. Items in unit for over 4 hours. See stop sale. **Warning**

High Priority

Self service soda machine nozzles and ice chute soiled with food debris, mold-like substance or slime.

Intermediate - Self service soda machine nozzles and ice chute soiled with food debris, mold-like substance or slime. **Warning**

Intermediate

08B-38-4

Basic - Observed Inside walk in freezer Food stored on floor. Operator removed and stored on shelf. **Corrected On-Site** **Warning**

Basic

No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for 1 employee, provided to operator.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for 1 employee, provided to operator. **Corrective Action Taken** **Warning**

Intermediate

Packaged food not labeled as specified by law. Fruit punch beverage prepared using powdered mix from separate location not labeled.

Intermediate - Packaged food not labeled as specified by law. Fruit punch beverage prepared using powdered mix from separate location not labeled. **Warning**

Intermediate

Bowl or other container with no handle used to dispense food.

Basic - Bowl or other container with no handle used to dispense food. Observed 3 buckets of seasoning with plastic cups stored inside. Employee removed cups from container. **Corrected On-Site** **Warning**

Basic