COOL RUNNING'S CARIBBEAN CUISINE

High Priority - Kitchen hand wash sink leaking on floor. Pan placed under sink to catch dripping. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs in reach in cooler over sodas. Manager moved eggs to bottom of prep cooler. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in front counter hand wash sink. Employee removed bucket during inspection. Corrected On-Site

Intermediate - Lack of toilet tissue in women's room. Restocked during inspection. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink in kitchen not working/unable to dispense paper towels. Manager fixed dispenser during inspection. Corrected On-Site

Basic - Cutting board in prep area has cut marks and is no longer cleanable.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under back door to kitchen. Back door not self closing. Repeat Violation

Basic - Mop unusable due to no water to faucet and disconnected drain underneath. Warning

Basic - Wood food-contact surface not properly sealed. Worn wood particle board table top on cook line by back door. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Previously fried chicken in basket on fryer 98F, per employee chicken was fried approximately 10 minutes prior. Chicken transferred to oven during inspection. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Restocked at time of inspection. Corrected On-Site Repeat Violation

Basic - Building components, attachments or fixtures in poor repair. Deck outside back door to kitchen in poor repair, detached boards under deck, large soft/loose spot next to mop sink. Repeat Violation Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under back door to kitchen. Back door to kitchen not self closing. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in prep area upright cooler over bag of peppers.

Basic - Wood food-contact surface not properly sealed. Prep tables on cook line have several area where finish has worn off exposing particle board underneath. Repeat Violation

High Priority - Live, small flying insects found. 3 live flying insects in kitchen area. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold cabinet: jerk chicken 106F, stew chicken 122F, per employee,items cooked approximately 2 hours prior. Returned to oven for reheating at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Employee placed paper towels near sink at time of inspection. Corrected On-Site Repeat Violation

Basic - Building components, attachments or fixtures in poor repair. Deck boards behind kitchen loose/detached.

Basic - Equipment in poor repair. Door broken on prep room reach in cooler.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of water heater in prep room soiled.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezer in dining room area with opened package of fish pastries. Pastries moved to freezer in kitchen area. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust and grease observed on walls around cook line.

Basic - Wood food-contact surface not properly sealed. Wood table in kitchen constructed of unsealed wood, finish on top in disrepair.

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-02-22: Observed no proof of employee training at this time. Certificates are at another location at this time and not at restaurant. Will extend. Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Food stored in a prohibited area. Observed bagged chicken slacking in mop sink outside. Employee immediately moved chicken inside and took out of bags. Corrective Action Taken

Basic - Food stored on floor. Observed soybean oil, salt, potatoes and chicken seasoning stored on floor in dry storage area. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-07-25: Observed no employee training at this time. Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Observed raw eggs over unwashed vegetables.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Cherich Facey 3-11-17 Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed a container inside the employee hand sink.

Intermediate - No paper towels or mechanical hand drying device provided at all handwash sink.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Cardboard used to line food-contact shelves.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed cooking on the floor.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed five flies in back prep room. Warning - From follow-up inspection 2021-10-05: Observed 4 flies in kitchen. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed five flies in back prep room. Warning

High Priority - Toxic substance/chemical improperly stored.observed container of isopropyl alcohol stored next to food items on prep counter.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Food stored on floor. Observed bag of carrots in floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed back deck with food debris on it.

Basic - Storage area not maintained clean and organized. Observed dirty dishes in storage area in back of restaurant.