MAMADSCALABASH JAMAICAN AND AMERICAN CUISINE

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. ground beef (47F - Cooling); collard greens (47F. Cooling )in walk-in cooler; food covers to cool overnight ; food never reached 41 F or below within 6 hours; See Stop Sale Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ground beef (47F - Cooling); collard greens (47F. Cooling )in walk-in cooler; food covers to cool overnight ; food never reached 41 F or below within 6 hours; See Stop Sale Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

  High Priority

• 08A-02-6CriticalCorrected on site

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw burgers stored with hotdogs all not commercially packaged in freezer at cook line; stored properly

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw burgers stored with hotdogs all not commercially packaged in freezer at cook line; stored properly **Corrected On-Site**

  High Priority

• 03A-03-5Critical

  Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (81F - Cold Holding)on the prep table at cook line; as per operator food out since 8 am; advised to discard at 12:00 and keep food in the cooler;

  High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (81F - Cold Holding)on the prep table at cook line; as per operator food out since 8 am; advised to discard at 12:00 and keep food in the cooler;

  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. ground beef (47F - Cooling); collard greens (47F. Cooling )in walk-in cooler; food covers to cool overnight ; food never reached 41 F or below within 6 hours; See Stop Sale Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

  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. ground beef (47F - Cooling); collard greens (47F. Cooling )in walk-in cooler; food covers to cool overnight ; food never reached 41 F or below within 6 hours; See Stop Sale Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (132F - Hot Holding) on the stove; flame was off; food out of temperature for approximately 1 hour; flame turned on to reheat to 165 F

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (132F - Hot Holding) on the stove; flame was off; food out of temperature for approximately 1 hour; flame turned on to reheat to 165 F **Corrective Action Taken**

  High Priority