CARIBBEAN TEEZE INC

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding fried chicken 106-112F, Haitian spinach 119F, cooked salt fish 120F at kitchen, food was cooked today to serve customer . ...empanadas 115-127F in hot box at front line .Food being held less than 4 hours , .employee time marked on food. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled....bleach spray bottle . Employee labeled. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, standing water in handwashing sink at kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses at prep station , employee removed . Corrected On-Site

Basic - Wet wiping cloths stored in detergent and disinfectant cleaner mixed together. Employee removed . Corrective Action Taken

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean at prep station by the dishwashing sink .

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...hot holding beef patty 117 being held less than 4 hours at hot holding case at front line. . Operator time marked. Corrective Action Taken Warning - From follow-up inspection 2023-11-08: Hot holding beef patty 118°, beef patty 128° in hot holding case at front line , per operator food being held less than 4 hours. Operator time marked. Admin Complaint 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. Observed multiple containers in the walk-in cooler from yesterdays prep with no labeling.

Intermediate - Handwash sink used for purposes other than handwashing. Observed behind front counter, hand wash sink being used to clean drink machine trays. Operator corrected. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed in kitchen. Operator refilled. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of pink liquid at dish room. Operator labeled. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed behind front counter. Operator relocated to segregated area. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above produce. Operator relocated. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in cooler, raw marinated chicken above cooked pork. Operator corrected. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Basic - Single-service articles improperly stored. Observed case of plastic forks stored on the floor behind counter. Operator corrected. Corrected On-Site

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observe chlorine sanitizer at 0ppm. Operator correct to 75ppm. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observe raw shelled eggs above herbs. Operator placed raw shelled eggs on lower shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensils in water at 80°F. Operator discarded. Corrected On-Site

Basic - Stored food not covered. Observe beans in dry storage not covered. Operator covered beans. Corrected On-Site

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observe at 10 ppm. Operator correct to 75ppm.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe at hot box beef patty (122-130F - Hot Holding). Operator return to oven to reheat to above 165°F. Corrective Action Taken

Intermediate - Observe ice machine with, mold-like substance or slime.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observe by walk-in refrigerator Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 75°F.

Basic - Light shield damaged/in disrepair. Observed near walkin refrigerator light with out shield. Repeat Violation

Basic - Screen in door torn/in poor repair - vermin present. Observed at rear kitchen door.

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed by walkin refrigerator. Warning - From follow-up inspection 2021-09-29: Time Extended