BACK A YARD CARIBBEAN GRILL

Cardboard was found being used to line the shelf where the sodas are stored in the front of house area. [CA] Discontinue the use of cardboard boxes to line shelves, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Facility was observed parcooking chicken. Per chef, they mark the chicken on the grill, cool it down, and store overnight for the next day. Chicken measured between 70-80F. Per chef, they marked the chicken between 10-30 minutes prior. [CA] Parcooking chicken requires a variance from the California Retail Food Code granted by the California Department of Public Health. Provide a variance for parcooking chicken or cease process. [COS] Chicken was finished cooking in the oven to a minimum internal temperature of 165F.

Water at the staff restroom measured at a maximum of 67F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

The back door of the kitchen was propped open while the parcooked chicken was found cooling. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Several of the food handler cards were observed to be expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Repeat Violation: The hand wash station in the employee restroom had the permanently installed soap dispenser empty. A pump bottle of soap was available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Quaternary Ammonia based sanitizer at the three compartment sink measured at 0 ppm. Sanitizer solution coming out of the dispenser measured at less than 100 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Solution was adjusted manually. Service, repair, or replace the dispenser system.

The sprayer faucet at the three compartment sink leaks. [CA] Repair plumbing fixture and maintain in clean and good repair.

Open bulk foods were found to not be in containers with tight fitting lids. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

A box of raw chicken was found being stored on a trash can. Per cook, they were going to start cooking it. [CA] Food utensil (i.e. cutting board, baking pan, platters) shall not be used on top of a trash can to prevent cross contamination. [COS] Cook moved the box of chicken off of the trash can.

1. In the employee restroom the paper towel dispenser was out of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] PIC restocked the dispenser at time of the inspection. 2. The hand wash station near the cook line had the permanently installed soap dispenser empty. A pump bottle of soap was available. 3. The hand wash station in the employee restroom had the permanently installed soap dispenser empty. A pump bottle of soap was available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Facility does not offer restrooms for customers but offers outdoor dine in seating. [CA] Ensure to provide customers with restroom facilities or cease in door and out door dining. A Food Facility that was constructed before January 1, 2004, that has been in continuous operating since January 1, 2004, and that provides space for the consumption of food on the premises shall either provide clean toilet facilities in good repair for consumers, guests, or invitees on property used in connection with, or in, the food facility or prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. Note: Facility went through a change of ownership in 2022.

The presented Food Safety Certificate was provided at a different facility. [CA] There shall be at least one food safety certified owner or employee at each food facility. No certified person at a food facility may serve at any other food facility as the person required to be certified.