CARIBBEAN & SOULE RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter next to microwave, pork chops (67F - Cold Holding) Operator stated pork chops had been taken out of reach-in cooler less then one hour prior to be reheated. Operator reheated pork chops to 180F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on counter next to microwave, beans and rice (105F - Hot Holding) Operator stated food had been on counter for less than 1 hr and reheated to 202F. At front counter in reach in heated display, beef empanadas (120F - Hot Holding) Operator stated empanadas had been in heated display for approximately 3 hours and reheated to 202F. Provided operator with time as a public health control paperwork to possible keep empanadas on time. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White reach in chest freezer in hallway has food debris in bottom. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's bathroom hand washing sink has no paper towels. Operator changed paper towels during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage shelf under microwave at kitchen entrance has food debris.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler observed, rice (67F - Cold Holding). Operator stated rice had been stored in cooler over night and discarded during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler observed, rice (67F - Cold Holding). Operator stated rice had been stored in cooler over night and discarded during inspection.

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. Observed no written clean up procedures available. Provided operator with paper copy during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed blue and white cutting boards with food debris and mold-like substance buildup.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or sanitizer bucket. Observed Qac test strips with vendor sticker stating they were chlorine.

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. Observed multiple employees recently hired without knowledge of reporting requirements. Provided operator with form during inspection. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator holding cabbage, goat and grilled chicken on counter and discarding after four hour lunch/ dinner windows. Provided operator with time paperwork during inspection and began filling out. Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed womens restroom door not self closing completely. Repeat Violation

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed ribs (62F - cold holding) in non working reach-in cooler only used for produce storage. Operator stated ribs were thawed under running water two hours prior to temp then placed in cooler. Operator placed in reach-in freezer to rapidly cool down. Corrective Action Taken

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach-in coolers with rust buildup on shelves.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket at 25ppm. Operator remade bucket and observed 100ppm. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 1/2&1/2 not dated. Person in charge dated. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Cardboard lining food contact shelves in back storage area.

Basic - Food not stored at least 6 inches off of the floor. Oil on floor. Person in charge moved oil to store properly. Water on floor at front counter. Person in charge moved water. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Rehydrated salted fish in reach in cooler dated 12/31.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At time of inspection observed cook wash gloved hands. Spoke to employee, they removed gloves, washed hands, donned new gloves. Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.