CARIBBEAN GRILL

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee bottle of water in walk in cooler. Manager discarded bottle of water Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Bowl or other container with no handle used to dispense food. Manager discarded bowl Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored above cooked soups in walk in cooler. Operator reorganized Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed at vents above single service item storage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in between splash guards at cook line hand wash sink. Discussed with operator

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored above cooked soups in walk in cooler, operator reorganized Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at cook line flip top

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed and replaced with clean cloths with sanitizer solution Corrective Action Taken

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Observed chlorine sanitizer solution at 00 ppm.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked plantains cold held at 55-60 degrees Fahrenheit in n flip top cooler. Per operator, item were cooked on 07/10/2022.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked plantains cold held at 55-60 degrees Fahrenheit in n flip top cooler. Per operator, item were cooked on 07/10/2022. See stop sale.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Observed chlorine sanitizer solution exceed 200 ppm. Operator correct solution to 100 ppm. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed dust buildup on AC vents and ceiling tiles throughout kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed old food residue buildup on can opener blade. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked potatoes stored in walk-in cooler. Per operator, potatoes were cooked on 11/17/2021. Operator correctly date marked Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed mold like substance buildup inside ice machine.

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense sugar.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed mold like substance buildup on AC vents and ceiling tiles throughout kitchen. Repeat Violation

Basic - Food stored on floor. -Observed container with cooking oil stored on kitchen floor. Operator removed and stored properly. -Observed cases with food items stored on walk-in freezer floor. -Observed a uncovered container with cooked potatoes stored in walk in cooler. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not identified by common name. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken hot held at 117 and ground beef at 121 degrees Fahrenheit in prep area. Advice operator to reheat both items to 165 degrees Fahrenheit and resume the cooling process. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed old food residue buildup on can opener blade.

Basic - Stored food not covered. -Observed a uncovered container with cut tomatoes stored in walk-in cooler. Operator covered. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed wall at prep area soiled with old food residue. -Observed AC vents and ceiling tiles throughout kitchen.