M&N CARIBBEAN RESTAURANT AND CATERING INC

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired since December 1st , 2025. Establishment is open and selling food to the public. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in asta cooler , raw shell eggs and raw fish stored over cut cabbage. Operator removed storing to the lower shelf. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Covered receptacle missing in shared employee restroom.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed in triple sink, chicken thawing at room temperature. Educated operator on proper thawing procedures. Operator placed in the refrigerator to properly thaw. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at preparation table in kitchen, wiping cloth chlorine sanitizer solution reading over 200 ppm. Operator remade solution to 100 ppm chlorine. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At kitchen reach in freezer, raw chicken stored over beef, not all commercially packaged. Advised operator of proper storage, operator stored correctly. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has test strips for quaternary sanitizer but use bleach to sanitize dishes. Advised operator of the proper test strips for chlorine sanitizer. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked pork in reach in cooler

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator had quaternary test strips. Using chlorine to sanitize.

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

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

Basic - Current Hotel and Restaurant license not displayed. License displayed expired December 1 2024

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee with scarf on head with long braids exposed in back

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

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Both reach in coolers Repeat Violation

Basic - No container installed for catching grease from hood drip tray.

Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer bottom shelf have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind cook line with accumulated grease, food debris, and/or dust.

Basic - Working containers of food (flour,salt)removed from original container not identified by common name.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True double door glass ; milk 4 one gallon (56F - Cold Holding) skim milk 1 gallon (56F - Cold Holding). per operator placed in cooler at 11:00 held less than 2 hours. Operator placed milk in another cooler. Ambient temperature 56F. Advised operator not to store any TCS products until unit is fixed. Operator placed call to technician. 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 Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen

Intermediate - No soap provided at handwash sink in kitchen

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. True two door glass reach in.

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. Observed no handwashing sign posted in unisex bathroom. Repeat Violation

Basic - Plumbing system in disrepair. Observed drain pipe under hand washing sink disconnect from sink.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer Frigidaire interior/shelves have accumulation of soil residues.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine 200+ Ppm. Operator diluted rechecked 100 Ppm Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw hamburger patties over a container of pears not commercially packaged in Frigidaire reach in freezer. Operator voluntary discarded. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Wiping cloth sanitizer solution 200+ Ppm . Operator made new solution rechecked 100 Ppm Corrected On-Site

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

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Observed quaternary test strips establishment using chlorine to sanitize.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing signs at sink located in kitchen and employee bathroom. Emailed operator signs. Corrective Action Taken

Intermediate - Lack of toilet tissue at each toilet. In bathroom located in the kitchen.

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

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

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

Intermediate - No soap provided at handwash sink in kitchen.

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