Rite Yah Suh Jamaican Vibez

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) present at time of inspection. A CFPM is required at all times of operation. Please obtain CFPM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed no papertowel at the hand wash sink in the bar, hand wash sink by the register, and also at the hand wash sink on the cookline. Also observed no hand soap at the hand wash sink in the bar. Discussed with PIC Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap and paper towel for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed large, stacked containers of sauce blocking the hand wash station in the kitchen. Discussed with PIC Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC relocated items blocking sink at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed raw egg stored above a perforated bag of lettuce in the walk-in. Discussed with PIC All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. PIC switched raw egg and bag of lettuce were properly stored at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed several TCS items that were missing date marking. Observed no date marking system. Discussed with PIC All RTE/TCS foods were properly date marked at the time of inspection. Per PIC a majority of prep occurs on Sundays. Employees started date marking all TCS items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) present at time of inspection. A CFPM is required at all times of operation. Please obtain CFPM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed by the register hand washing sink with a drinking glass and towel in the basin and a chair blocking the sink. Also observed by the kitchen hand washing station to hold a food scoop. Discussed with PIC handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw egg stored above raw shrimp in a bowl in the walk-in. Discussed with PIC All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. PIC switched raw egg and raw shrimp and properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beans in a deep container in the walk-in with an internal temperature of 66*F. Per PIC the beans were placed in the unit at 4am. Discussed with the PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Cooked beans that were improperly cooled were embargoed and discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bleach stored above empty food bins by the back dishwashing area, above the prep table and room scent products above the prep sink. Discussed with PIC Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris buildup on the walls throughout the prep area. Discussed with PIC Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Fill all wall holes throughout the facility with silicone. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation