CARINOS COFFEE SHOP (BACK KITCHEN)

High Priority - Food with mold-like growth. See stop sale. Tomato paste in glass reach in cooler moldy.

High Priority - 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. Raw frozen chicken tenders stored over frozen ready to eat in glass reach in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White stained cutting board on make table at entrance to kitchen.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink next to 3 compartment sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap or paper towel at bar handwashing sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Shredded Chicken,Beef and Chicken Wings no date marking. Per operator made over 24 hours.

Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoop in corn flour container. Corrected On-Site

Basic - Food stored on floor. Case of potatoes stored on floor by prep area. Containers of Vinegar stored on floor by the bar.

Basic - Ice scoop handle in contact with ice. Ice scoop handle directly in ice in the ice machine in the kitchen. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Sugar and Salt in white containers with no label.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank in kitchen by storage area. Repeat Violation

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Rear storage room. - From follow-up inspection 2024-09-30: Cardboard on shelves. Time Extended

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not dated.

Basic - Clean utensils stored between equipment and wall. Operator removed spatulas and knives. Corrected On-Site

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop left in bucket.

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

High Priority - Raw animal food stored over canned/bottled drinks. Raw ground beef over juice bottles and other condiments.

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 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 - In-use knife/knives stored in cracks between pieces of equipment.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 4/1/23

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over ready to eat food

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. Corrected On-Site

Intermediate - No soap provided at handwash sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

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

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

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

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

Basic - Employee with no hair restraint while engaging in food preparation. Food prep employees

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Container of medicine improperly stored. Several items over prep station.

High Priority - Operating with an expired Division of Hotels and Restaurants license. This license expired more than 60 days prior and is past due. Please remit immediately to possibly avoid administrative actions.

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. 5 cartons of eggs over various ready to eat foods.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by 3 bin .

Basic - Equipment in poor repair. Gaskets in upright coolers in poor repair. Top of water heater heavily rusted.

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