VENISE CARIBEAN CUISINE

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed in kitchen , employee peeling cooked bananas for customer order with bare hands. Advised operator to have employee properly wash hands and put on gloves to handle any ready to eat foods where no additional heat is needed. Operator washed hands and put on new pair of gloves .Corrected On-Site Warning

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 in walk in cooler , cooked chicken (47F - Cold Holding); cooked goat (45F - Cold Holding); cooked pork (46F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler , cooked chicken (47F - Cold Holding); cooked goat (45F - Cold Holding); cooked pork (46F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours. See stop sale. Repeat Violation Admin Complaint

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. Observed bottled drink , kremas ( milk drink ) prepared on site missing warning label. Advised operator to not sell product until warning label is placed on item . Operator removed from cooler. Corrective Action Taken Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cooked goat , cooked turkey not date marked. Per operator items were prepared two or three days ago. Educated operator on proper date marking procedures. Operator date marked during the inspection. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Observed at front counter low boy cooler , styrofoam cup with no handle used to dispense milk . Operator discarded during the inspection. Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line , cutting board has cut marks and is no longer cleanable. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed opposite cook line , Employee phone on flip top prep counter. Operator removed and stored away. Corrected On-Site Warning

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed bottled juice prepared on site missing minimum labeling. Advised operator not to sell product until minimum labeling is done. Operator removed from cooler. Corrective Action Taken Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line , hood filters soiled. Warning

Basic - Standing water in bottom of reach-in-cooler. Observed in kitchen, surface of two door reach in cooler has standing water. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen Coldtech reach in cooler, Rice and peas (50F - Cooling). Per manager cooked day before and in unit overnight. See stop sale. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In kitchen Coldtech reach in cooler, buspan of raw prepped chicken above buspan of raw prepped beef. Employee removed to walk in cooler and stored properly. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In kitchen Coldtech cooler, Raw Chicken (45F - Cooling), Raw beef (48F - Cooling). Per manager prepped night before and in cooler more than 4 hours. 2) In kitchen Coldtech reach in cooler, Rice and peas (50F - Cooling). Per manager cooked day before and in unit overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Flip top upper cooler - Cooked Turkey (54F - Cold Holding ) ;Cooked chicken (49F - Cold Holding). Per manager not prepped or portioned today and in unit from 11:00 am. Employees moved to reach in cooler to rechill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In kitchen Coldtech cooler, Raw Chicken (45F - Cooling), Raw beef (48F - Cooling). Per manager prepped night before and in cooler more than 4 hours. See stop sale. Warning

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. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1) In kitchen, Marinated Raw fish - 49F at 2:50 pm (ambient cooling from 12:00pm) to 46F at 3:55pm. Based on times and temperatures taken, fish will not reach 41F in 4 hours. Manager had employees moved move fish to reach in freezer to rapid chill. 2) Front counter glass front reach in, Prepared salads 62 F at 3:20 pm ( ambient cooling from 1 :00 pm ) to 62F at 3:50pm. Based on times and temperatures taken, salads will not reach 41F in 4 hours. Manager had employees moved items to kitchen reach in cooler to rapid chill. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, containers of cooked turkey and beef not dated marked. Per manager cooked 2-3 days. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket reading 0ppm quaternary. Employee remade to 200ppm. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Salt and flour containers in kitchen not labeled. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler turkey (47F - Cold Holding); cooked pork (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. Observed at front counter, cooler; pickle (52F - Cold Holding). Per operator, items were not prepared or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach-in cooler cooked chicken (46F - Cold Holding); cooked goat (45F - Cold Holding). Observed in low boy cooler low boy; cooked chicken (46F - Cold Holding); cooked goat (45F - Cold Holding), Per operator, items have been out of temperature for approximately 2 hours. Items placed in walk-in cooler to rapid cool. Observed in walk-in cooler turkey (47F - Cold Holding); cooked pork (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. Observed at front counter, cooler; pickle (52F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in kitchen, hard boiled eggs (79F - Hot Holding); beans (110F - Hot Holding). Per operator, items have been out of temperature for approximately 1.5 hours. Beans placed in cooler to rapid cool. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion pickle in cooler at front counter. PIC removed cups. Warning

Basic - Ceiling tile missing. Observed over three compartment sink. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed knife and tong handle not stored above pot of boiled banana in kitchen. PIC removed utensils. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table across from cook line. Warning