VANISES KARIBBEAN KITCHEN

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked: pork 77°F, turkey 80°F and rice 80°F from the day before.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked: pork 77°F, turkey 80°F and rice 80°F from the day before. See The Stop Sale.

Basic - Accumulation of debris in three-compartment sink.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, pork and turkey held for more than 24/hrs without date marked inside reach in cooler.

Basic - Accumulation of debris in three-compartment sink. Observed triple sink soiled.

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

Basic - Faucet/handle missing at plumbing fixture. Faucet missing handle at triple sink.

Basic - Floor area(s) covered with standing water. Standing water under triple sink.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.

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. Poster was provided to operator Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and chicken held for more than 24/hrs without date marked inside reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.

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. Poster was provided to operator Corrective Action Taken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided

Intermediate - No probe thermometer provided to measure temperature of food products.

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. Form was provided to operator Corrective Action Taken

Intermediate - No soap provided at handwash sink. No soap provided

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