SABINE CARIBBEAN RESTAURANT

High Priority - Nonfood-grade bags used in direct contact with food...cooking potatoes with garbage bag . Operator removed bag Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding pork with pepper 98°-119° , fish 128° , white rice 121° in hot holding table at front line being held less than 4 hours . Operator time marked. Corrective Action Taken Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at bath room .

Basic - Faucet broken at handwashing sink at kitchen.

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

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink at bathroom.

Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test strips provided by operator using chlorine sanitizer. Warning - From follow-up inspection 2023-12-01: No test kit. Left a few test strips. Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen pan on stove top; chicken drumsticks (108°F - Hot Holding). Operator stated being held less than 1 hour, covered pot and turned on burner to reheat. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. At front line; hand wash sink blocked by storage crates. Operator removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At ground wheat storage container and bean storage container; bowl used to dispense. Operator removed bowls. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. At white chest freezer; non-food grade bags used in direct contact with meat pies.

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. At white chest freezer by back door; unwrapped/unpackaged raw turkey stored on top of non-commercially packaged raw beef. Operator placed turkey in bag below beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double door stainless next to triple sink; coleslaw (46°F - Cold Holding). Operator stated being held less than 4 hours, moved item to double door stainless across from triple sink. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At sanitizer bucket under steam table; chlorine 200ppm. Operator diluted to chlorine 100ppm. Corrected On-Site

Basic - Stored food not covered. At white chest freezer by back door; raw turkey stored completely unwrapped/unpackaged. Operator placed in bag. 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. 2 door stainless: cooked pork (54°F - Cooling); cooked turkey (51°F - Cooling). Operator states items were prepared yesterday and have been cooling overnight. See Stop Sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door stainless: cooked pork (54°F - Cooling); cooked turkey (51°F - Cooling). Operator states items were prepared yesterday and have been cooling overnight.

High Priority - Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. See stop sale. Prepackaged juice unable to verify source. Operator states item contains fresh fruit juice. Unable to provide invoice see Stop Sale

Basic - Covered waste receptacle not provided in unisex bathroom.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked beef (111°F - Hot Holding). Operator states item has been line since the morning time. Water temped at 128°F. Operator turned up steam well Corrective Action Taken Warning - From follow-up inspection 2021-09-17: Next unannounced Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Located in restroom in back of house. Wall shared with AC closet. Warning - From follow-up inspection 2021-09-17: Next unannounced Time Extended