DOUCE RESTAURANT AND LOUNGE

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

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

Basic - Ice buildup in walk-in freezer.

Basic - Shelves with rust that has pitted the surface. Shelves on rack across from Dishwashing machine.

Basic - Water leaking from faucet handle at employees handwashing sink in kitchen.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Trays of raw beef meatballs stored above container of raw conch in reach in cooler under raw meat flip top in coke line. Chef inverted. Corrected On-Site

Basic - Handle of flip top in cook line is missing.

Basic - Water leaking from faucet. Handwashing sink in kitchen. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1) Walk in freezer- Cooked Oxtails (58-60F - Cooling) 2) Walk in Cooler- Cooked Pork (48-50F - Cooling). Per cook food items in units overnight. Items not prepared or portioned today. Observed water condensation on lids. See Stop Sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shrimps stored above container of cooked Turkey in walk in Freezer. Cook inverted. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1) Walk in freezer- Cooked Oxtails (58-60F - Cooling) 2) Walk in Cooler- Cooked Pork (48-50F - Cooling). Per Cook food items in units overnight. Items not prepared or portioned today. Observed water condensation on lids. 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. Chlorine solution 225 ppm. Cook remade to 100ppm. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense flour in dry storage area. Employee removed. Corrected On-Site

Basic - Container of oil stored on floor in dry storage area. Employee elevated. Corrected On-Site Repeat Violation

Basic - Garbage can located outside lid open. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. Sign provided.

Basic - Very slow draining water in handwash sink.

Basic - Walk in freezer foods not frozen solid.

Basic - Water leaking from faucet/handle. Hands washing sink in kitchen.

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

Basic - Case of water stored on floor in walk in. Employee elevated. Corrected On-Site

Basic - Container of oxtails in walk in cooler not covered. Employee covered during inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Clean containers on rack next to exit door. Repeat Violation

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen. Employee stored in sanitizer bucket. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Container of raw chicken stored above container of cabbage in walk in cooler. 2) Container of raw fish and bag of raw beef stored above bags of mixed vegetables and cases of sweet plantains in walk in freezer. 3) Pan of raw of raw chicken stored behind pan of raw shrimp in meat flip top. Chef stored items correctly. Corrected On-Site

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. Victory flip top- ; Macaroni and cheese (48-50F - Cold Holding); Cooked chicken (49-50F - Cold Holding) Per chef food items in unit overnight. Items not portioned or prepared today. Observed gasket torn. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Victory flip top- ; Macaroni and cheese (48-50F - Cold Holding); Cooked chicken (49-50F - Cold Holding) Per chef food items in unit overnight. Items not portioned or prepared today. Observed gasket torn. See stop sale. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine

Basic - Employee eating in a food preparation or other restricted area.

Basic - Employee eating while preparing food. Employee eating while marinating meat on prep table front of triple sink.

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hairnet during inspection. Repeat Violation

Basic - Gasket in Victory reach in torn and disrepair.

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Old labels stuck to food containers after cleaning. Containers on shelves in ware washing area.

Basic - Shelf with rust that has pitted the surface. Shelf under prep table across from walk in freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen conch stored in standing water in triple sink. PIC stored under running water. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall exit of kitchen and ware washing area.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed from raw to ready to eat and failed to wash hands before putting on gloves.Reviewed proper hand washing procedures. Employee removed gloves and washed hand Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw chicken stored above cooked pork in walk in freezer. Chef stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- Cooked chicken (46-48 Cold - Holding ); ; Cooked beef (45-47F - Cold Holding. Per manager food items in unit less than 4 hours. Manager moved to walk in freezer to quick chill. Corrective Action Taken

Intermediate - No soap provided at handwash sink in kitchen. Manager replaced. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine in kitchen. Manager cleaned. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of flour. Manager removed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of soda stored above flip top and prep table. Employee removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone next to to go plate on shelf above Flip top. Employee removed. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. In walk-in freezer. 1) Container of raw fish stored on floor in walk in freezer. chef elevated. Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice at the bar area. Employee washed and sanitized. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on oven door. Cook removed. Corrected On-Site

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

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning on drying shelf in ware washing area and inside walk in cooler. Warning - From follow-up inspection 2022-02-09: Some labels on containers. Time Extended

Basic - - From initial inspection : Basic - Walk-in freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-02-09: Time Extended