GOLDEN KRUST CARIBBEAN BAKERY & GRILL

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2025. - From follow-up inspection 2026-02-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with bleach at 3 compartment sink. - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees drinks stored on shelf in walk in cooler next to various food items. - From follow-up inspection 2026-02-04: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2025.

High Priority - Raw animal food stored over or with unwashed produce. -Observed raw shell eggs stored over bags with cabbages in walk in cooler.

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 raw beef in walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed brown stew chicken (48F - Cold Holding); ribs (48F - Cold Holding); fish sauce (48F - Cold Holding); cook corn (49F - Cold Holding); milk (46F - Cold holding. As per operator, all items placed in unit from over night also -None of these items portioned or prepared today. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed brown stew chicken (48F - Cold Holding); ribs (48F - Cold Holding); fish sauce (48F - Cold Holding); cook corn (49F - Cold Holding); milk (46F - Cold holding. As per operator, all items placed in unit from over night also -None of these items portioned or prepared today. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed at 9:00 a.m., salt fish fritters hot held at 111F. Per operator, fritters cooked at 8:00 a.m. Operator reheat item to 169F.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -Observed chlorine sanitizer exceeding 200 ppm. Operator correct solution to 100 ppm. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with bleach at 3 compartment sink.

Basic - Abrasives and detergents not removed during the rinse process. Observed soap on food containers during sanitizing.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees drinks stored on shelf in walk in cooler next to various food items.

Basic - Food stored on floor. -Observed container with jerk sauce stored on dry storage floor. Operator removed and stored on shelf. Corrected On-Site Repeat Violation Admin Complaint

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed fish thawing in standing water at 3 compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Observed wiping cloth sanitizer solution at less than 50 PPM. Operator correct solution to 50 Ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored above cooked beans in walk in cooler, rearranged for proper storage. Corrected On-Site 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 above raw beef 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 shredded cabbage (52F - Cold Holding); cooked white rice (53F - Cold Holding); cooked rice and peas (51F - Cold Holding); in walk-in cooler. As per operator, items were in cooler for more than 24 hours, not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cabbage (52F - Cold Holding); cooked white rice (53F - Cold Holding); cooked rice and peas (51F - Cold Holding); in walk-in cooler. As per operator, items were in cooler for more than 24 hours, not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pasta (114F - Hot Holding) as per employee, item was hot holding approximately 1/2 hour. Employee reheated to 165F. Corrected On-Site Warning

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. 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 handle touching cornmeal, employee removed. Corrected On-Site Warning

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink at 0ppm. Operator corrected to 50ppm Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands less than 15 seconds.

High Priority - Employee washed hands with cold water. Observed employee wash hands with cold water in kitchen area.

High Priority - Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. See stop sale. Observed establishment using unpasteurized juice from Jammin delights.

High Priority - Nonfood-grade bags used in direct contact with food. Observed tongs stored in to go non food grade paper bags at the counter.

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 greater than 41°F greater than 4 more hours rice and peas from 10/23 (55 F); jerk chicken (55F - Cold Holding); fried chicken (55F - Cold Holding.See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods greater than 41°F greater than 4 more hours rice and peas from 10/23 (55 F); jerk chicken (55F - Cold Holding); fried chicken (55F - Cold Holding.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 Observed wiping cloth chlorine solution exceeding more than 200ppm. Operator changed to 50ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade with moll like substance on blade. Operator had blade cleaned . Observed cutting board food with grooves with accumulation of mold like substances.Corrected On-Site* Observed accumulation of food debris and slime like substance behind juice machine at front counter. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice, jerk chicken, and fried chicken, brown stew chicken, oxtail and curry chicken cooked from 10/23 not date marked.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed equipment door handles, walk in handles with built up food residue.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on top of paper towel dispenser at 3 compartment sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment stacked on one another not separated at dish shelf to air dry, wet nesting.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in cracks between equipment 3 compartment sink and wall.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on equipment door handle.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping towel stored under cutting board in prep area.

Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. Observed server at assembly line portioning TCS items wearing no hair restraint.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth chlorine sanitizing solution exceeding above 200ppm. Operator changed to 50ppm.

High Priority - Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. See stop sale. Observed establishment receiving prepackaged juice that is not pasteurized Jammin Delights 203 individual containers . or otherwise treated to attain a 5-log reduction in pathogens. See stop sale.

High Priority - Stop Sale issued due to food originating from an unapproved source. Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. See stop sale. Observed establishment receiving prepackaged juice that is not pasteurized Jammin Delights 203 individual containers . or otherwise treated to attain a 5-log reduction in pathogens. See stop sale.

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 held more than 24 hours held overnight and some dated 7/12 greater than 41°F raw chicken (48F - Cold Holding); raw jerk chicken (48F - Cold Holding); Parmesan cheese (50F - Cold Holding); cooked jerk chicken (50F - Cold Holding); seasoned jerk chicken (50F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods held more than 24 hours held overnight and some dated 7/12 greater than 41°F raw chicken (48F - Cold Holding); raw jerk chicken (48F - Cold Holding); Parmesan cheese (50F - Cold Holding); cooked jerk chicken (50F - Cold Holding); seasoned jerk chicken (50F - Cold Holding)

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. Certified Food Manager lacking knowledge of Food borne illnesses.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade with built up mold.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink located at front counter inaccessible with sanitizer bucket inside sink. Operator removed and stored correctly.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink located in. Kitchen area being used as a dump sink.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed buildup up walk in and walk in equipment door handles.

Basic - Employee eating in a food preparation or other restricted area. Observed employee food on the front counter next to heating unit where cooked fish is being held. Operator had employee discard food and clean and sanitize area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverage stored on top of hand towel dispenser. Operator removed and stored correctly. Corrected On-Site

Basic - Food stored on floor. Observed gallon of oil on floor in kitchen area. Operator removed and stored correctly. Corrected On-Site

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 handle of scoop directly touching peas in bin at prep area. Operator removed and stored correctly. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster observed in establishment. Inspector emailed choking poster to establishment.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service items to go items inverted. Operator inverted containers. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken and raw beef being thawed in prep sink at room temperature. Operator placed under running water.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed Wiping cloth sanitizing solution stored on the floor.. Operator removed and stored correctly.