TROPICAL PARADISE RESTAURANT AND BAKERY INC

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand wash sink blocked with water dispenser. Operator moved dispenser. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Food handler certificate not complete. Operator finished filling out form Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small fryer on table. Operator moved fryer to up under hood 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 with form. Employee working read, print, signed, and date form Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic container with no handle used as scoop in rice bin. Operator removed Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Broken ice machine in dry storage.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Bin of forks not presented handles were only touched. Operator organized forks Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Oxtails cooling overnight per operator 45-47F in tall reach in cooler in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Portioned raw chicken stored above assorted seafood bags and beef patties stored above fries. Operator moved items. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Oxtails cooling overnight per operator 45-47F in tall reach in cooler in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sitting on counter less than 2 hrs 77-81F butter and crushed garlic. Both 65F after 1 hr. Advised to put in refrigerator for temperature recovery or add to time plan. Operator placed in cooler on cook line. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. - Helped operator fill out time plan. Operator decided on using a chart/board to track time. Escovitch fish and beef patties taken out at 11:20 am. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Less than 1 hr on counter prior to placing in steam well 107-115F: Jerk Chicken and rice with vegetables. Both items 115 after 1 hr in warm oven. Operator placed in oven for temperature recovery. Corrective Action Taken Repeat Violation Admin Complaint

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. - Operator printed out poster to put in kitchen. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. - Sink next to triple sink blocked by large trash bin and bucket in sink. - Sanitizer bucket in sink at front service station. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. - Thawing box of chicken in standing water at triple sink. Advised to keep water running. Operator kept water running while thawing during inspection and stated the box was taken out 15 prior. Chicken 34F thawing less than 1 hr.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. - Yellow plantains 98F at front. Advised to hot hold in steam table or use time plan for 4 hrs. Paperwork given. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. - Shopping bags used for portions of cooked meat in reach in freezer in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - All items less than 4 hrs Cold Holding 45-48F: chicken curry, oxtails, and cheddar cheese. (some items taken out to reheat a portion and refrigerator door constantly kept open to grab/put trays in/out of unit). Other items clocked at 43F. Operator moved items to walk in cooler for temperature recovery. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. - Beef Patties in hot box at front (less than 4 hrs). Advised to track time.

Intermediate - Handwash sink not accessible for employee use at all times. - Utensils in sink at front. Operator removed items. Advised to make sink accessible at all times. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - Clocked at 82F, operator removed from water and put new clean utensils next to rice warmers at front. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Package of eggs stored on top of Salad Dressing bottle. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Crushed garlic and oil mix 74F less than 1 hr on stove. Operator placed in freezer for temperature recovery. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Beef Patties 109F less than 1 hr. Handed operator time plan. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. - Blocked by trash bin. Corrected On-Site

Basic - Employee personal items stored on a food preparation area. - Employee Cell phone on make table, and tablet on slicer base. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with dust. - Walk in cooler fan guards slight buildup. - Cake flour bin lid.

Basic - Single-service articles improperly stored. - On floor near office and under register. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw beef stored in bin above Sorrel juice prepared on site. Operator moved juice to another area of refrigerator. Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. - Opened box of raw chicken stored on top of box containing pork. Operator moved box of raw chicken to a separate shelf. Corrected On-Site

Basic - Ice buildup in walk-in freezer. - On air curtains and door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Walk in cooler gasket has encrusted black film. - Reach in refrigerator at bar is soiled on the bottom.