THE DUTCH POT JAMAICAN RESTAURANT #2

Violations (5)

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked red beans (50F - Cooling). Per operator beans were not prepared or portioned today. Beans were left outside on counter at room temperature to cool over night exceeding 6 hours . See stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked red beans (50F - Cooling). Per operator beans were not prepared or portioned today. Beans were left outside on counter at room temperature to cool over night exceeding 6 hours . See stop sale.

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked red beans (50F - Cooling). Per operator beans were not prepared or portioned today. Beans were left outside on counter at room temperature to cool over night.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked red beans (50F - Cooling). Per operator beans were not prepared or portioned today. Beans were left outside on counter at room temperature to cool over night.

  High Priority

• 03B-01-6CriticalRepeatCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit #3- fried plantains (112F - Hot Holding) reheated to 197F. Per operator items was out of temperature for approximately one hour. Operator reheated item during the inspection.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit #3- fried plantains (112F - Hot Holding) reheated to 197F. Per operator items was out of temperature for approximately one hour. Operator reheated item during the inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 21-07-4Corrected on site

  Wiping cloth chlorine sanitizing solution not at proper minimum strength. At cook line , wiping cloth chlorine sanitizer reading 0 ppm. Operator remade to 100ppm chlorine.

  Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At cook line , wiping cloth chlorine sanitizer reading 0 ppm. Operator remade to 100ppm chlorine. **Corrected On-Site**

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - cooked red beans (50F - Cooling). Per operator beans were left outside on counter at room temperature to cool over night exceeding 6 hours. Educated operator on proper cooling methods.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - cooked red beans (50F - Cooling). Per operator beans were left outside on counter at room temperature to cool over night exceeding 6 hours. Educated operator on proper cooling methods.

  Intermediate