GOLDEN KRUST CARIBBEAN BAKERY & GRILL

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. Wiping cloth chlorine sanitizer 200+ppm exceeding the maximum concentration allowed. Operator diluted chlorine solution 100ppm. Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer. Warning

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200ppm)- corrected to 100ppm; Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm)-corrected to 100ppm Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - In-use wet wiping cloth/towel used under cutting board- operator removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken defrosting at room temperature at three compartment sink- operator placed under running water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored in cutting board- Operator stored properly. Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Codfish 52F- cold holding , snapper 50-52F- cold holding- food not prepared or portioned today- food out of temperature for overnight- operator moved to walk in freezer to quick chill. Warning - From follow-up inspection 2024-10-03: At walk in cooler- Shredded cheese 55F- cold holding, milk 55F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Codfish 52F- cold holding , snapper 50-52F- cold holding- food not prepared or portioned today- food out of temperature overnight -operator moved to walk in freezer to quick chill. At walk in cooler - raw pork 47F- cold holding, raw chicken 49F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator moved to walk in freezer to quick chill. Corrected On-Site Warning - From follow-up inspection 2024-10-03: At walk in cooler- Shredded cheese 55F- cold holding, milk 55F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Karen Bedford 08/02/2021-08/02/24- expired Warning - From follow-up inspection 2024-10-03: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler- raw tripe 45-47 at 9:30 ( cooling overnight) raw pork 45-47F at 9:30 ( cooling overnight)- food covered - food out of temperature overnight- at current rate of cooling food did not reach 41F within 4 hours- see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler- raw tripe 45-47 at 9:30 ( cooling overnight) raw pork 45-47F at 9:30 ( cooling overnight)- food covered - food out of temperature overnight- at current rate of cooling food did not reach 41F within 4 hours- see stop sale. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter-Cooked greens 112F- hot holding - food out of temperature for 30 minutes- operator moved to oven to be reheated to 165F. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink near cookline- employee filled up sanitizer bucket with water from handwash sink- educated operator.

Intermediate - Spray bottle containing toxic substance not labeled. At kitchen area- spray bottle of bleach not labeled- operator labeled. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle over bags of rice near dry storage area- operator removed. 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. Observe in walk-in refrigerator cooked rice overnight (48-53F - Cooling). See stop sale

High Priority - Stop Sale issued due to food originating from an unapproved source. Observe with Jamaican fruit cake not from approved source. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe in walk-in refrigerator cooked rice overnight (48-53F - Cooling). See stop sale

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe in walk-in refrigerator cooked rice overnight (48-53F - Cooling). See stop sale Due to being in deep containers and stacked on top of each other.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager.

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. Observe with employees less then 60 days

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observe at 10ppm Operator correct to 100ppm.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-22

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling cell phone with gloved hands, then proceed to handle food without washing hands and changing gloves. Discussed with operator

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked collard greens (83°F - Hot Holding). Operator states item is reheated then placed on front line steam table. Steam table not maintaining temperature to hot hold properly. Operator states item has been on front line for approximately 30 minutes. Operator removed, discarded and discontinued use of steam table Corrective Action Taken

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

Basic - Equipment in poor repair. Walk in freezer floor in poor repair

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed buildup of ice on walk in freezer floor. Discussed with operator

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit...hot holding Chicken 122°, jerk chicken 128°, jerk pork 122° at front line stem table being held less than four hours. Manager time marked on food. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener. Operator moved to 3 compartment sink for cleaning and sanitation Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter area.90°F

Basic - Floor tiles missing and/or in disrepair and/or in disrepair Right in front of walk-in freezer..