BROOKS ONE STOP CARIBBEAN RESTAURANT LLC

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed bags of fish/ chicken/ oxtail in reach in freezer not separated and not all commercially packaged

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mopsink, hose attached

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Email to operator

Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket / cleaning chemical stored in the hand sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. None observed at the kitchen sink Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container ackee and salt fish and containers of oxtail in the reach in cooler made yesterday per operator. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed a bag of rice on the kitchen floor. Operator removed Corrected On-Site

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Open dumpster lid.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in the kitchen

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in the reach in cooler

Basic - Working containers of food removed from original container not identified by common name. Observed container of flour/ sugar on shelving without labeling

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. Big six poster was provided to operator Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing sink by triple sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked: shrimps, beef, and chicken inside reach in cooler for more than 24/hrs without date marked. Repeat Violation

Basic - Grease on the ground and/or pad around grease receptacle. Observed grease all around grease receptacle.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris inside oven

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris inside reach in cooler

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in kitchen area

Basic - Unnecessary items/unused equipment on the premises. In kitchen area