GOLDEN KRUST CARIBBEAN BAKERY & GRILL

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked rice (48F - Cooling)l Operator stated cooling overnight in full, tightly closed bag, did not reach 41F within 6 hours. See stop sale. Warning

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. At walk-in cooler; cooked rice (48F - Cooling)l Operator stated cooling overnight in full, tightly closed bag, did not reach 41F within 6 hours. See stop sale. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee went from cleaning soiled prep cart to handling clean lids and pans of food without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning

High Priority - Live, small flying insects found. Approximately 5 live, small flying insects found in kitchen dry storage area/dish area/mop sink area. Advised Operator to eliminate live, small flying insects. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Kitchen Hot holding cabinet; cooked chicken (130F - Hot Holding); cooked cabbage (120F - Hot Holding). Operator stated items cooked prior to being placed in hot holding cabinet, held less than 2 hours, moved to be reheated to 165F and held at 135F or above. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen speed rack; cooked goat sauce (125F - Cooling 9:30/110F 10:15); cooked beef sauce (121F - Cooling 9:30/112F 10:15). Operator stated cooling since 9am, at this rate will not reach 70F within 2 hours, removed lids, moved to walk-in to facilitate faster cooling. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep table mounted can opener blade soiled. Operator removed to be washed, rinsed and sanitized. Corrective Action Taken Warning

High Priority - At Triple Sink; Raw chicken (49F - Cold Holding) Per operator food held for less than an hour. Not prepared or portioned today Advised operator Operator moved to cooler Corrective Action Taken Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Walk-in Cooler; Cooked rice and beans(48F - Cooling); cooked rice (51F - Cooling) Pe operator food held overnight Food did not get to 41F within six hours See stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Walk-in Cooler; Cooked rice and beans(48F - Cooling); cooked rice (51F - Cooling) Pe operator food held overnight Food did not get to 41F within six hours

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Front Counter; fried plantains (118F - Hot Holding); cooked potatoes (118F - Hot Holding) Per operator held for less than an hour Advised operator to reheat to 165+F At Kitchen; cook pork (124F - Hot Holding) Per operator held for less than an hour Advised operator to reheat to 165+F Operator moved to stove Operator moved to reheat At Warm Boxin kitchen; cooked cabbage (128F - Hot Holding); jerk chicken (124F - Hot Holding); macaroni and cheese (124F - Hot Holding) Per operator food was held for less than an hour Advised operator to reheat to 165+F Operator started reheating processCorrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. At Front Counter; Large Bottle containing chemical stored beside bread Advised operator who removed Corrected On-Site Warning

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. No written procedure Emailed poster Repeat Violation Warning

High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed packaged shrimp in beverage case (St Elizabeth Style Peppered Shrimps - Larry's Meat and Seafood) found to be from an unapproved source. Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator corrected to 200ppm quaternary sanitizer. Corrected On-Site Warning

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. Observed Raw chicken over raw beef at walk in freezer. Both products not in commercial packaging. Educated operator on proper storage procedures. Warning

High Priority - Stop Sale issued due to food originating from an unapproved source. Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed packaged shrimp in beverage case (St Elizabeth Style Peppered Shrimps - Larry's Meat and Seafood) found to be from an unapproved source. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot box in kitchen: cooked macaroni and cheese (134F - hot holding ) Per operator, out of temperature for approximately 5 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot box in kitchen: cooked macaroni and cheese (134F - hot holding ) Per operator, out of temperature for approximately 5 hours. See stop sale. Front service rice cooker: cooked cabbage (113F - Hot Holding); on range at cook line: cooked vegetables (126F - Hot Holding) Per operator, out of temperature for approximately 2 hours. Advised operator to place products back in oven to reheat to 165+F. Warning

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. Vomit clean up procedure not available at time of inspection. Vomit clean up procedure sent to operator . Repeat Violation Warning

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. Per operator, one new employee hired less than 60 days. No proof of employee health reporting form at time of inspection. Employee health reporting form sent to operator. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: Milk opened 6/23 no date, cooked salt fish made 6/23 no date. Advised operator to label products. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed Fabuloso cleaning chemical spray bottle not labeled under hand wash sink at front customer area. Advised operator to label all chemicals. Repeat Violation Warning