GOLDEN KRUST CARIBBEAN BAKERY AND GRILL

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottles not labeled

High Priority - Live, small flying insects found One live flying insects at front area not landing at any food . Next routine visit per supervisor.

Basic - employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored at the walk-in freezer not.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Exit door .

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in freezer shelves . Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef veggie prepped 1-29-25 no date mark . Operator label it . Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishments. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in freezer shelves.

Basic - Stored food not covered. the prep food at the walk-in freezer. Operator covered it . Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around 3 compartments sink . Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Top of reach-in cooler back area .

Basic - Floor tiles missing and/or in disrepair. Under the 3 compartment sink .

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under the 3 compartment sink and top of the reach-in cooler back area .

High Priority - Dented/rusted cans present. See stop sale. Butter beans cans only one dented .

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brown chicken (113F - Hot Holding)from 2.5 hours ago Curry chicken kept on steam well at front counter for less than 4 hrs with temperature of 99F We advised operator to reheat the chicken but she decided to trash the rest and put a fresh one the new temperature was 169f.Corrective Action Taken Corrective Action Taken Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gasket at the hot holding the one next to the office .

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Spatula stored behind the dish sink .

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Reaching cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods .

Basic - Open dumpster lid. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. The walking freezer and reaching cooler shelves rusted . Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dusted wall throughout kitchen.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200++ ppm too strong. Operator fix it second checked 100 ppm . Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried chicken (119F - Hot holding)-steamed vegetables (128F - Hot Holding) . Operator stated that been at the hot box less than 2 hours she did reheat it second temperature ,fried chicken (169f-reheating )-steamed vegetables (200f-reheating). Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution chlorine exceeds the maximum concentration allowed. Sanitizer bucket too strong 200++ Operator fix it second check 50 ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill the sanitizer bucket from the employee hand sink at the back area. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in freezer,reach-in cooler .

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen back area. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Rolando had no bear guard when he was prep the frozen empanadas on the back. Corrected On-Site

Basic - Equipment in poor repair.

Basic - Floor area(s) covered with standing water. Walk- in freezer .

Basic - Floor soiled/has accumulation of debris. Throughout establishment specially the walk-in freezer . Repeat Violation

Basic - Food stored on floor. Observed jerk pork bucket stored at the floor at the walk-in cooler .

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs not in clean area it was under the hot hold on table not clean . Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a bottle of water inside the reach-in cooler . Operator discarded it . Corrected On-Site

Basic - Reach-in cooler or freezer interior/shelves have accumulation of soil residues. Walk-in freezer shelfs .

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment.

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on ingredient bin in kitchen. Manager removed Corrected On-Site - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Front counter manager. - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Walk-in freezer and under triple sink - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in seasoning. Manager took it out. Corrected On-Site - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Prep table in back kitchen. - From follow-up inspection 2023-02-23: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Kitchen door - From follow-up inspection 2023-02-23: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bread pudding (53F - Cold Holding) less than 4 hours. Manager closed door on cooler. 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. Bread pudding in display case. Manager added date. Corrected On-Site

Basic - Stored food not covered. Cakes, pigs feet . Manager covered. Corrected On-Site

High Priority - Container of medicine improperly stored. / Observed Alcohol on shelf in dry storage area next to beans. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. / Observed PIC change tasks from front counter to retrieve log and continued serving food while wearing gloves .

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./ Observed vegetable stock (101°F - Hot holding ), Operator reheated stock, second temp at 12:03pm 165° Corrected On-Site

Intermediate - Establishment advertised a Red Snapper on the menu but served Lan Snapper. / Operator corrected menu's . Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. / Observed throughout the kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / Observed personal bottled water on shelf in food dry storage area next to canned beans. Corrected On-Site

Basic - Floor soiled/has accumulation of debris./ Observed throughout kitchen prep area.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair./ Observed near left of triple sink are.

Basic - Grease receptacle lid open, broken, or missing./ Observed plug missing and garbage on the ground behind the dumpster.

Basic - Stored food not covered./ Observed buckets of frozen foods in walk-in freezer unprotected. Corrected On-Site