NEW CARIBBEAN RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen prep counter, piklis (70F - Cold Holding), not prepared or portioned today. Operator stated product held out of temperature approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed items into cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen cook line, legumes (107F - Hot Holding). Per operator, item held out of temperature approximately 1 hour. Advised operator to reheat product to 165F. Operator placed items onto onto stove to reheat. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At kitchen dish area, spray bottle containing chlorine sanitizing solution 200+ ppm exceeding the maximum amount allowed. Operator diluted solution to chlorine 100ppm. Corrected On-Site

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Establishment package juice without the proper warning label. Operator removed the juice from cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw beef and goat meat in freezer.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwashing sink block with food containers.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Repeat Violation Admin Complaint

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 marked on cooked turkey,chicken,pork and rice stored in refrigerator. Per operator, all items cooked on 03/29/2025.

Basic - Food stored on floor. -Observed cases with plantains, drinking water and drinks stored on kitchen floor.

Basic - Single-service articles improperly stored. -Observed case with takeout containers stored on kitchen floor.

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed meat thawing at room temperature in kitchen. Operator place item underneath running water. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. In reach in refrigerator, raw shell eggs stored above unwashed vegetables. Operator moved eggs to bottom shelf Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwashing sink in kitchen. Operator provided Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap provided at handwashing sink. Operator provided Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. By three compartment sink, spray bottle containing bleach not labeled

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken being thawed in three compartment sink has no running water.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed turkey (102F - Cooling) in covered container per operator cooling since 1:00. Operator placed in freezer Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cow feet (115F - Hot Holding); rice and beans (123F - Hot Holding) sitting on table next to stove at room temperature. Per operator out of temperature less than 1 hour. Operator placed on stove to reheat. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in Avantco reach in cooler not date marked.

Basic - Food stored on floor. Plastic containers of frying oil on kitchen floor.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting on floor in kitchen.

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips for chlorine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop being stored in mop bucket