GOLDEN KRUST CARIBBEAN BAKERY AND GRILL

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken, gravy, oxtail and curry goat cold held at 46-48F in Maxx cold air reach in cooler. Per operator, all items cooked and placed in unit on 01/25/2025. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked chicken, gravy , oxtail and curry goat cold held at 46-48F in Maxx cold air reach in cooler. Per operator, all items cooked and placed in unit on 01/25/2025. See stop sale. Warning

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager returns during the inspection. 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. -Observed no date marked on cooked oxtails, chicken, gravy and curry goat meat stored in refrigerator. Per operator, all items were cooked on 01/25/2025. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. -Observed accumulation of old food residue buildup on stove handles, warmer and refrigerators. Warning

Basic - Employee eating in a food preparation or other restricted area. -Observed employee eating in kitchen area. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. -Observed food containers stocked piling before air drying. Warning

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -Observed employee washing and rinsing dishes without sanitization. Advice operator to set up 3 compartment sink properly. Warning

Basic - Equipment in poor repair. -Observed Maxx Cold refrigerator ambient air temperature at 47F. Warning

Basic - Floor not cleaned when the least amount of food is exposed. Observed accumulation of foods residue on kitchen floor. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on can opener holster. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2023. Warning

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 oxtail and goat meat in refrigerator. Operator relocate chicken . Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed goat meat cold held at 45F in refrigerator. Per operator, goat meat transfer to unit 3.5 hours prior to the inspection. Operator placed meat in freezer for quick chill. Corrective Action Taken Warning

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 127F and pork at 128F in hot holding cabinet. Per operator, both items transfer to unit 3 hours prior to the inspection. Advice operator to reheat items to 165F. Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. -Observed spray bottle with degreaser stored next to clean cutting boards at dishwashing area. Operator removed spray bottle. Corrected On-Site Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed his hands in 3 compartment sink. Advice operator to wash his hands in the appropriate hand wash sink. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in kitchen block with garbage container. Operator relocate garbage container. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser at dishwashing station. Warning

Basic - Bathroom door left open other than during cleaning or maintenance. Warning

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on takeout plates in dry storage area. Operator removed bag. Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Prep cook. Warning

Basic - Floor tiles missing and in disrepair at dishwashing area. Warning

Basic - Light shield damaged/in disrepair. -Observed light shield missing in kitchen. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping cloth on prep table not stored in sanitizer solution between uses. Warning

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-09-14: Observed same Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked wild caught fish (62F - Cooling); jerk chicken (62F - Cooling ) per employee food cooling overnight, observed food stored on clear plastic bags . See stop sale. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked wild caught fish (62F - Cooling); jerk chicken (62F - Cooling ) per employee food cooling overnight, observed food stored on clear plastic bags . Employee discarded. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -dry goods storage area, 7 flying insects , landing on bag of yellow onions, employee discarded onions, killed flying insects, cleaned and sanitized shelf. Storage area, located outside of kitchen. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Two doors- reach in cooler, raw chicken on same shelf of frozen vegetables packed on clear bags. Operator removed chicken and placed on bottom shelf Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -dry goods storage area, 7 flying insects , landing on bag of yellow onions, employee discarded onions. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried dumplings (112F - Hot Holding), per employee food hot held for one hour, manager refried dumplings. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Carrot cake pound cake, opened two days ago, not dated. Pound cake, carrot cake. Employee dated Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Three employees without food handle training. Food employee reporting agreement form provided and explained. Corrective Action Taken Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Above triple sink, missing 3 tiles. -above corridor in back entrance area,, missing 3 tiles. 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. 3 and 4 cheese portioned packaged, missing date product was packaged, name and address. Employee removed from self customer cooler unit. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Maxx Cold- Brand- cooked curry chicken (60F - Cooling); cooked white rice (65F - Cooling); cooked jerk beef(70F - Cooling)); cooked yellow rice. Per manager food removed from hot holding unit and placed on RIC, last night. See stop sale. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. RIC-Maxx Cold- Brand- cooked curry chicken (60F - Cooling); cooked white rice (65F - Cooling); cooked jerk beef(70F - Cooling)); cooked yellow rice. Per manager food removed from hot holding unit and placed on RIC, last night. Operator discarded. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee working on prep table, stepped out of kitchen area, touch dirty equipment, came back to continue working with food. After instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided and explained Foodborne Illnesses Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line -warmer box, build up of food debris and grease. Warning

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

Basic - Cardboard used to line food-contact shelves. Observed shelves of Fargo Freezer lined with cardboard. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed Cook line- True Reach in Freezer, build up of food debris on shelves and bottom Warning