IDEAL CARIBBEAN RESTAURANT

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handling soiled dishes at triple sink with gloved hands, removed gloves, and placed new ones on to prep food items without washing hands. Person in Charge coached employee on proper hand washing procedures.

High Priority - Nonfood-grade bags used in direct contact with food. On stove top, cooking cabbage and vegetables covered by plastic to go (Walmart) grocery bags. Bags removed. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. One live roach observed on floor by glass door reach in cooler in kitchen. Live roach discarded. 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. In glass door reach in cooler in kitchen, milk and cheese 50F. Both item placed into reach in cooler approximately seven hours prior. Items discarded. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler in kitchen, milk and cheese 50F. Both item placed into reach in cooler approximately seven hours prior. Items discarded. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top, pan of cooked rice 125F. Person in Charge turned warmer up to reheat. Corrective Action Taken

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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board for flip top cooler in kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Pan inside hand washing sink near cook line in kitchen. Pan moved. Corrected On-Site

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

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. No proof of training for any employee. 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. No proof for any employee. Inspector emailed Food Employee Reporting Agreement. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Small plastic cup used as scoop in bag of sugar in kitchen.

Basic - Current Hotel and Restaurant license not displayed. No license displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cutting board in kitchen. Phone moved and stored correctly. Corrected On-Site

Basic - Food stored on floor. At front counter, plastic soda bottles on floor. In middle of kitchen, bag of onions and container of oil on floor. Items moved and stored correctly. Corrected On-Site Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf below steel table for chemicals is rusted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple shelves and racks in kitchen. Mop sink. Repeat Violation

Basic - Single-service articles improperly stored. Case of plastic utensils on floor at front counter. Foil containers in dry storage area in kitchen are not inverted. Case of to go containers on floor in kitchen. Items moved and stored correctly. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Multiple pieces of unused/non-working equipment in kitchen.