CARIBBEAN QUALITY PLUS

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Stainless steel reach in cooler near entrance to office is broken, operator has it emptied out and out of order sign is on the door Corrective Action Taken

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

Basic - Equipment in poor repair. Microwave on cookline rusted Operator has it sealed Corrective Action Taken

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

Basic - Stored food not covered. Goat,rice and chicken in reach in fridge not covered

High Priority - Non-food grade paper/paper towel used as liner for food container. Bundt cake at front counter lined with paper towel

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 4/1/24 Admin Complaint

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cut broccoli. Operator moved cup from kitchen Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. At dry dish storage over triple sink

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. Corrected On-Site

Basic - Dead roaches on premises. 1dead roach o bathroom floor Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up in multiple reach in freezers.

Basic - Stored food not covered.Raw burger meat stored in reach freezer located in kitchen Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Debris on wall inside kitchen.

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