TROPICAL PARADISE CARIBBEAN CUISINE AND MORE

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.... Cooked to serve salt fish 73°, fried fish 74° in room temperature being held more than four hours. Stop sale issue . Employee discarded food... Sauté vegetables 101°, plantain 98° in hot holding unit being held less than four hours. Employee time marked.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.... Cooked to serve salt fish 73°, fried fish 74° in room temperature being held more than four hours.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust....shelvings at the establishment

Basic - Reach in coolers exterior soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues....all coolers in the establishment.

High Priority - Raw animal food stored over or with unwashed produce. At tall reach in cooler - raw shell eggs over whole tomatoes- operator removed raw shell eggs Corrected On-Site Repeat Violation

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 large reach in freezer - raw chicken feet over raw beef - operator moved raw chicken feet to lower shelf Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At reach in cooler- in kitchen - raw chicken (50-58F - Cooling)- operator states chicken was prepared and portioned yesterday- in reach in cooler overnight- never reached 41F within 4 hours. See stop sale.

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At reach in cooler- in kitchen - raw chicken (50-58F - Cooling)- operator states chicken was prepared and portioned yesterday- in reach in cooler overnight- never reached 41F within 4 hours. See stop sale.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Multiple panels in hood system missing.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in both reach in freezers- operator states will defrost freezers today.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen appliances soiled throughout establishment. Repeat Violation

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All coolers throughout establishment. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage area. At kitchen- dry storage area- floor unfinished-operator states floors are being remodeled.

Basic - Walls soiled with accumulated grease, food debris, and/or dust. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with unwashed produce. Observed a container with raw shell eggs stored above a bag with unwashed carrots inside tall reach in cooler Operator stored properly Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Ice buildup in reach-in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cooking equipment throughout the kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Both units

Basic - Time/temperature control for safety food thawed in an improper manner. Observed a bag with raw fish thawing on standing water inside 3 compartment sink. Operator opened water faucet Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen

Intermediate - - From initial inspection : Intermediate - No Chlorine and Quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Warning - From follow-up inspection 2021-07-02: Time Extended