BRAWTA JAMAICAN JERK JOINT
1567 GRAFTON, HALIFAX · Food Establishment
11 inspections
- Inspection
1 infraction
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Discard food soiled cardboard in the refrigerator.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Inspection
0 infractions
- Inspection
1 infraction
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Cockroach noted in the kitchen by the mechanical dishwasher. Clean the dish washing area and hire the services of a pest control company to address this issue. A packet of rat poison was found inside of the mechanical dishwasher. I pest control report is needed to demonstrate action is being taken against pests in the facility.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Inspection
3 infractions
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Clean the floor throughout the kitchen.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- The mechanical dishwasher was not providing sanitizer during the rinse cycle. Do not use the mechanical dishwasher to sanitize dishware until it is proven to provide 100ppm chlorine sanitizer during the rinse cycle. Until this is repaired, the dishes must be washed manually following the provided instructions.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Cockroach noted in the kitchen by the mechanical dishwasher. Clean the dish washing area and hire the services of a pest control company to address this issue. A packet of rat poison was found inside of the mechanical dishwasher. I pest control report is needed to demonstrate action is being taken against pests in the facility.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Inspection
4 infractions
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Clean the floor throughout the kitchen. Clean the floor inside of the walk in cooler, including the meat juice on the left side of the floor of the cooler.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- The mechanical dishwasher was not providing sanitizer during the rinse cycle. Do not use the mechanical dishwasher to sanitize dishware until it is proven to provide 100ppm chlorine sanitizer during the rinse cycle. Until this is repaired, the dishes must be washed manually following the provided instructions.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Cockroach noted in the kitchen by the mechanical dishwasher. Clean the dish washing area and hire the services of a pest control company to address this issue.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Do not thaw frozen chicken at room temperature. Chicken may be thawed in the refrigerator, in the microwave, under continuously running cold water, or as a part of the cooking process. Do not store food ingredients on the floor, including potatoes in bags on the floor, and onions in boxes on the floor of the walk-in cooler. Food items must be stored 15 cm off of the floor in accordance with the Nova Scotia Food Services and Food Retail Code.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Inspection
0 infractions
- Inspection
1 infraction
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- the mechanical dishwasher is not providing a detectable concentration of sanitizer during the rinse cycle. Have the dishwasher serviced to provide sanitizer before returning to service. Until the dishwasher is repaired, manually sanitize dishware. This may be done with 2.5 mL chlorine bleach per every litre of water in a sink.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Inspection
1 infraction
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- the mechanical dishwasher is not providing a detectable concentration of sanitizer during the rinse cycle. Have the dishwasher serviced to provide sanitizer before returning to service. Until the dishwasher is repaired, manually sanitize dishware. This may be done with 2.5 mL chlorine bleach per every litre of water in a sink.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Inspection
0 infractions
- Inspection
3 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Repair or replace damaged flooring in the dishwashing area.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Clean floors and walls throughout the facility. Clean inside of the walk in refrigerator unit.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- The mechanical dishwasher was out of detergent and sanitizer at the time of the inspection. Restock these chemicals and insure that an adequate concentration is being supplied throughout the dishwashing and rinsing cycle. Until this is completed, wash the dishware manually in accordance with the supplied instructions for washing and sanitizing dishware.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
1 infraction
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- In accordance with the Nova Scotia Food Retail and Food Services Code, do not store dry storage food items on the floor, and clean up the rodent droppings on the floor. 2.9 Storage Areas Stored items must be protected from contamination such as water leakage, pest infestation or any other unsanitary condition. b. The following criteria should be applied to all storage areas: i. adequate shelving should be supplied in order that all materials may be stored off the floor. All food and food items should be maintained a minimum of 15cm (6 in.) off the floor on racks, shelves or pallets. Shelving which is not sealed to the floor should have a clear vertical space of at least 20 cm (8 in.) between the bottom shelf and the floor to facilitate cleaning. (Extra wide shelving will need more space.) Shelving should be at least 5 cm (2 in.) from the walls to allow for access, and permit easier visual inspection; ii. areas must be located in a dry, pest-free location;
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.