Cooked?✓
Irie Jamaican Style Restaurant
March 25, 2019 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking w/ Take Out
- failed findings0
- critical findings0
✓ No failed findings were recorded; 7 code checks were marked passed.
Checks marked passed
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Cold HoldingcriticalInspector note: Cooked chicken on the upper shelf of the 6 top burner at 123F. Discontinue and ensure all TCS foods are being maintained at 135F or higher. Cooked chicken to be reheated to 165F to ensure no bacterial growth. • Sliced deli cheese cooked chicken and sliced onions all with temperature ranging from 50-52F. All foods have been in the unit from the previous night a stated by management. Sliced deli cheese cooked chicken and sliced onion were voluntarily disposed of at the time of the inspection. Ensure all TCS foods are being maintained at below 41F.
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Food Contact Surfaces CleancriticalInspector note: Employee observed washing and rinsing pots and pans without properly sanitizing. Discontinue and ensure all staff have been properly trained on how to wash rinse and sanitize all equipment.
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PIC KnowledgecriticalInspector note: No one on site with a current Food Allergy/Safety Certification. Provide documentation of at least one full time employee who has enrolled in a Food safety course for the re-inspection. Provide one full time employee who has a Food Allergen Certification for the re-inspection and ensure all staff have been properly trained in food safety.
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Food ProtectionInspector note: Large bulk food container of flour observed being stored directly next to the hand sink. Discontinue and store all foods in a clean and protected area to ensure no contaminan from washing dirty hands.
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Non-Food Contact SurfacesInspector note: Card board observed lining storage shelves. Discontinue and ensure all surfaces remain cleanable durable and smooth. Small refrigeration unit in the back preparation room with an elevated temperature of 45F. Discontinue use unless the unit is able to maitain a temperature of below 41F. All potentially hazardous foods were removed form the unit at the time of the inspection.
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Test Kit ProvidedInspector note: No test kits were available for the 3 bay sink at the time of the insopection. Provide in order to get an accurate reading when testing the sanitizer.
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Wiping Cloths Clean SanitizeInspector note: Soiled wiping cloths observed being left out on counter tops with no sanitizing solution. Provide proper sanitizing solution for all wiping cloths.
What changed since the previous inspection?
Compared with Fail on March 18, 2019: 7 previous findings did not recur.
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About this record
This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Analyze Boston.