CARIBBEAN DELIGHTS BESTRO

Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. Corrected On-Site

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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling out form at time of inspection. Corrective Action Taken

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cheese in reach-in cooler at front no label

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulated dust and grease on removable hood vents.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable at prep area.

Basic - Open dumpster lid.

Basic - Single-service food containers not stored inverted or protected from contamination. Operator stored inverted. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Toxic substance/chemical improperly stored with foods. In back dry storage near exit, paints stored on shelf with hot sauce. Operator moved foods to separate shelf. Corrected On-Site

Basic - Floor soiled/has accumulation of debris in walk-in cooler.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. In customer self service reach-in cooler by front counter, orange cheese packed on site with no label.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator purchased pH test kit, is using chlorine and quaternary sanitizer.

Basic - Ice buildup in white reach-in freezer across from steam table in back kitchen, also white reach-in freezer next to steam table.

Basic - Prep table shelves in middle of kitchen have accumulation of soil residues.

Exit door locked. For reporting purposes only. By bathroom at side of restaurant and back of restaurant. Not locked using key, quick unlock available.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer used , no test strips. Warning - From follow-up inspection 2024-05-01: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over vegetables. Operator placed raw eggs on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce 78F cold hold less than 4 hours. Operator placed in working reach in cooler. 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.

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

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.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Food not stored at least 6 inches off of the floor. Observed bowl of chicken on floor in kitchen. Operator placed bowl on milk crate. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris on shelving and backboards behind stove.

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen ox tail thawing at room temperature.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine concentration at 0 ppm.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on dry storage shelves. Operator moved item for proper storage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table Corrected On-Site

Basic - Food stored on floor.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 109°F under stamp, chicken moved to be reheated Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored by clean dishes Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site