CARIBBEAN RESTAURANT CATERING COMPANY

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef patties (125F - Hot Holding) in display case for less than two hours per person in charge. Discussed time control. Provided email copy to person in charge. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed opaque spray bottle filled with purple liquid missing label. Person in charge added label Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose is hanging below the rim of sink.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water in cooler. Person in charge removed water. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in bucket. Person in charge moved mop to hang up to dry. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand washing sink at front sink.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen has unfinished floor.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Establishment is cooking with grease laden vapors.