CARIBBEAN CHOICE BAKERY RESTAURANT & LOUNGE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over dough and cooed vegetables in walk in cooler.Explained and he moved eggs to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Beef patty held under time as public health control measure. No time marked. Plan available. Explained and he marked the time. Corrected On-Site Repeat Violation

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. Washcloth bucket chlorine over 200 ppm. Employee changed the solution. Tested 100 ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blue cloth towel bucket stored in hand sink at front counter. Explained and manager removed the container. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand sink at the bar. Manager puts all soap dispenser. Corrected On-Site

Basic - Ceiling tile missing.2 tiles missing in hallway ( bread storage area )

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damaged ceiling tiles in front counter area.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Large spoon in standing water in a container on cook line. Water temperature 78 f. Explained. He dumped the water. Corrected On-Site

Basic - Single-service articles improperly stored. To go clamshell foam containers stored not protected in dry food storage room. Explained and he inverted the containers. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12.01.2021. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over ready to eat cabbage. Chef reversed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided. Corrected On-Site

Intermediate - No soap provided at handwash sink at front counter. Operator provided. Corrected On-Site

Basic - Cup used to dispense corn. Chef removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon used to scoop beans rice in a container of water at 72°F. PIC dumped water. Corrected On-Site

Basic - Working containers of sugar removed from original container not identified by common name. Chef labeled. Corrected On-Site

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 200 ppm chlorine. Operator corrected to 100 ppm chlorine. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed two containers with cooked shrimp inside tall reach in cooler on front counter area with no date marked. Per operator products prepared and stored for approximately 3 days. Operator dated marked . Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler fans dirty Repeat Violation