GOLDEN KRUST CARIBBEAN BAKERY & GRILL

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. 1) Walk in Cooler; sliced cheese (45F - Cold Holding); shredded cheese (45F - Cold Holding); Cooked Pasta (56F - Cold Holding). Per operator foods not portioned or prepared today, in unit more than 4hrs. Observed walk in cooler in disrepair. 2)Walk in cooler; butter (47F - Cold Holding); raw chicken (45F - Cold Holding); raw beef (45F - Cold Holding) per operator foods not portioned or prepared today. In unit less than 4hrs. Observed walk in cooler in disrepair. Operator moved items to walk in freezer for quick chill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Walk in Cooler; sliced cheese (45F - Cold Holding); shredded cheese (45F - Cold Holding); Cooked Pasta (56F - Cold Holding). Per operator foods not portioned or prepared today, in unit more than 4hrs. Observed walk in cooler in disrepair. 2)Walk in cooler; butter (47F - Cold Holding); raw chicken (45F - Cold Holding); raw beef (45F - Cold Holding) per operator foods not portioned or prepared today. In unit less than 4hrs. Observed walk in cooler in disrepair. Operator moved items to walk in freezer for quick chill.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Microwave; mixed vegetables (124F - Hot Holding), food portioned and prepared today. Out of temperature less than 4hrs. Operator made to reheat in microwave to 164F for hot holding. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm)

Intermediate - Handwash sink used for purposes other than handwashing. In both handwashing sinks located in the kitchen and behind the front counter, sanitizer bucket inside sink Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In resteroom

Intermediate - Non-pitting surface rust on food-contact equipment. Ware washing shelves for utensil storage rusted

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ready to eat cooked pasta prepared yesterday not date marked.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap behind front counter unable to pump soap. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Behind front counter; 83F° water

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler in disrepair, condenser unit leaking. Not keeping food cold

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and glasses stored on top of soda machine boxes

Basic - Equipment in poor repair. Gaskets in walk in cooler in disrepair

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop container has accumulation of brown food debris like susbtance

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 83F° water inside kitchen counter prep table

Basic - Worn, torn and/or soiled floors/carpeting. Floor in triple sink area under non slip mat soiled. Accumulation of food debris and black susbstance

Portable fire extinguisher gauge in red zone. For reporting purposes only. In kitchen

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice and peas and white rice cooked per operator at 4pm on 1/16 in walk in cooler above 41°F. Temperature at 44-48°F.

High Priority - Observed Wiping cloth chlorine solution exceeding the maximum concentration allowed stored in at front counter and cook line above 200ppm that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.

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 beef and goat in walk in freezer.

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. Observed rice and peas and white rice cooked per operator at 4pm on 1/16 in walk in cooler above 41°F. Temperature at 44-48°F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed curry goat (123F - Hot Holding); pork (118F - Hot Holding); brown stew chicken (118F - Hot Holding), oxtail 118°F hot holding, curry chicken 122°F hot holding. Inspector had products reheated to 165°F Corrected On-Site

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed clean sanitized knives stored in soiled dirty knife block.

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

Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink at cook line.

Intermediate - Observed Soap dispenser at handwash sink at front counter and cook line not working/unable to dispense soap.

Intermediate - Observed Hand-wash sink not accessible for employee use at prep area.

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand washing sink at front counter.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Observed Cardboard used to line food-contact shelves with Togo soup container food contact area touching dirty cardboard.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observe employees begin working starting shift, sharing food, touching tongs, sharing food to guests without washing hands. Warning

High Priority - Food with mold-like growth. See stop sale. Observed plantains in box on shelf at cook line with mold build up. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed prep shelf where vegetables are prepped and raw fish being prepped not being sanitized to prevent cross contamination. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 20 flies flying around moldy plantains located in kitchen area next to cook line and ovens. Observed approximately 3 or more live flies flying around dish area landing on box with sealed spiced bun and on pot with cooked curry goat on prep table located in dish area. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Observed thyme and escallions stored in non food grade bags on top of prep shelf at cook line. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw seasoned chicken stored with raw seasoned oxtail in plastic bags in container in walk in cooler. Observed raw seasoned jerk chicken stored with raw goat in container in bags in walk in cooler. 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 TCS foods cooked and seasoned from 8/17 held in walk in cooler greater than 41°F. Cooked oked oxtail from overnight in walk in cooler (48-54F - Cold Holding); cooked curry goat (51F - Cold Holding); brown stew chicken (51F - Cold Holding); curry chicken (51F); salted cod fish (51F - Cold Holding); cooked mackerel (54F - Cold Holding); raw oxtail (48F); raw goat (48F - Cold Holding); cooked macaroni and cheese (46F); shredded cheese (48F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods cooked and seasoned from 8/17 held in walk in cooler greater than 41°F. Cooked oked oxtail from overnight in walk in cooler (48-54F - Cold Holding); cooked curry goat (51F - Cold Holding); brown stew chicken (51F - Cold Holding); curry chicken (51F); salted cod fish (51F - Cold Holding); cooked mackerel (54F - Cold Holding); raw oxtail (48F); raw goat (48F - Cold Holding); cooked macaroni and cheese (46F); shredded cheese (48F - Cold Holding) Warning

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. Observed chlorine sanitizing solution at front counter more than 200 ppm. 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. Warning

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. Observed shredded cheese, butter opened more than 24 hours per operator not date marked. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food stainless steel tray with onion stored on top of dirty open garbage with garbage beside vegetable prep table at cook line. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink not accessible with bucket of water in sink at cook line. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed Handwash sink located at cook line used for purposes other than handwashing.as a dump sink. Warning

Intermediate - Non-pitting surface rust on food-contact equipment. Observed walk in cooler with heavy rust build up on all shelves and mold like substance build up. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed TCS foods made on 8/17 more than 24 hours per operator not date marked Cooked oxtail from overnight in walk in cooler (48-54F - Cold Holding); cooked curry goat (51F - Cold Holding); brown stew chicken (51F - Cold Holding); curry chicken (51F); salted cod fish (51F - Cold Holding); cooked mackerel (54F - Cold Holding); (cooked macaroni and cheese 54°F Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand washing sink located at cook line. Warning

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 6 sticky adhesive devices throughout the kitchen area with over 100 or more flies on each sticky adhesives. Warning

Basic - Dead roaches on premises. Observed 8-10 dead roaches in your light shields above food preparation areas. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Employee beverage container on a food preparation table or over/next to clean equipment/utensils located at cook line. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone on prep table at cook line. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelet and watch at front counter while preparing food. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Warning

Basic - Floor soiled/has accumulation of debris. Observed floors throughout cook line and kitchen with grease debris under equipments. Warning

Basic - Food stored on floor. Observed oil stored on floor in kitchen area. Observed potatoes in water on floor in walk in cooler. Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop directly touching cooked rice and beans in rice cooker at front counter. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 88°F on prep table at cook line. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed grease build up in ovens at cook line . Warning

Basic - Observed Buildup of food debris/soil residue on equipment door handles and walk in gasket throughout kitchen area. Warning

Basic - Observed Ceiling/ceiling tiles/vents soiled over food preparation areas throughout kitchen area with accumulated food debris, grease, dust, or mold-like substance. Warning

Basic - Stored food not covered. Observed cooked macaroni cheese not covered in walk in cooler. Warning

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

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Explained to chef proper hand washing procedures- chef washed his hands. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler- heavy whipping cream (47°F); cooked chicken (49°F); cooked pasta (48°F); cooked rice and peas (47-48°F).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- heavy whipping cream (47°F); cooked chicken (49°F); cooked pasta (48°F); cooked rice and peas (47-48°F), see stop sale.

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

Intermediate - Handwash sink not accessible for employee use at all times. 1) Wiping cloths stored inside hand sink near the triple sink. 2) Plastic container stored inside of the sink at the cookline.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.