CARIBBEAN EATZ RESTAURANT & GRILL

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit at front counter beef patty (132F - Hot Holding)/15 minutes . Operator instructed to reheat .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving under machine for cutting meat, soiled with food debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach in cooler Raw fish 44F, less than 4 hours. Placed reach in freezer. Educated operator. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Macaroni and cheese not date marked from 48 hours ago, in Reach in cooler .

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on kitchen table top. Operator removed. Corrected On-Site

Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.200+ ppm chlorine. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker at cookline wearing watch.

High Priority - Raw animal food stored over or with unwashed produce. Raw oxtail stored over beans in Grista reach in cooler 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. Pasta in Galway Reach in cooler prepared 48 hours ago. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Seasoned jerk pork 52F recently returned to unit. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken thawing on bucket of water. Corrected On-Site

Basic - Wash ware area floor tiles missing and/or in disrepair.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish I double door reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 45°F recently placed In unit. Corrective Action Taken