Apr 11, 2023
Food-Licensing Inspection
Inspection Completed - No Further Action
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Caribbean raw red snapper fish stored over cooked legumes in standing reach in cooler. Operator removed and stored correctly.
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed pastry hot dog and cheese pastry and beef,cheese,onion paste without time mark, Per operator time as a public health being used , no time mark. Per operator products made at 12pm, time observed 4pm and discarded products. See stop sale
03F-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed pastry hot dog and cheese pastry and beef,cheese,onion paste without time mark, Per operator time as a public health being used , no time mark. Per operator products made at 12pm, time observed 4pm and discarded products. See stop sale
11-27-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
05-08-4
Intermediate - No probe thermometer provided to measure temperature of food products, per operator thermometer is broken.
03F-10-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food, pastry hot dog, cooked beef with cooked onions and cheese pate Inspector sent written procedures for Time as a public health.
02C-04-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food cooked tripe, cooked beef, prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
13-03-4
Basic - Employee with no hair restraint while engaging in food preparation at cook line.