Golden Krust

Observed container of cooked oxtail and collard greens hot-holding in warmer unit, that was turned off at time of inspection below 135F for less than 4 hours, observed one container of jerk chicken hot-holding for less than 4 hours below 135F at front-food service steam table #2. Advised PIC Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above. COS: PIC turned on and increased heat on warmer unit to initiate reheating procedure, also advise to speed up reheat on stove top.

Observed no food allergy awareness training at time of inspection. Advised PIC employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction.

Upon arrival, observed backpack stored on top of bulk-food item containers. Advised PIC lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. COS: Had PIC relocate employee backpack.

Observed broom and dustpan obstructing handsink. Advised PIC a handwashing facility may not be used for purposes other than handwashing. COS: Had PIC relocate broom and dustpan away from handsink.

Upon Arrival, observed door propped open and visible light entry at back-door of facility. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors.

Observed dust accumulation of fans in walk-in-cooler. Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed interior of ice machine on food contact surface area with residue. Advised PIC at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed multiple metal pans stacked wet. Advised PIC Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: shall be air-dried or used after adequate draining before contact with food. COS: Had PIC unstack metal pans for proper air drying.

Observed 2 large metal containers of rice and peas stored in the walk in cooler previously prepared the day prior at a temperature of 49 degrees F. and 62 degrees F. PIC stated that after rice and peas were cooked, they were placed on the counter for cooling. Advised PIC cooked time/temperature control for safety food shall be cooled within 2 hours from 135°F (57°C) to 70°F (21°C) and Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: PIC discarded 2 metal containers of rice and peas.

Upon arrival, observed current CFSM certificate not posted in public view. Advised PIC the original CFSM certificate shall be posted in public view in each food service establishment. Advised to post CFSM certificate in public view.

Observed food contact surface of the ice machine panel stored as clean with severe pink mold-like substance. Advised PIC that equipment food-Contact surfaces and utensils at any time during the operation when contamination may have occurred. Advised PIC to increase cleaning frequency of the ice machine panel.

Observed multiple TCS Food items located in the warmer cabinet (main kitchen) (jerk chicken, cooked plantains) hot holding in the temperature danger zone. Also observed in the front-service steam table, TCS food (oxtails) hot holding in the temperature danger zone. Advised PIC that when hot holding all TCS foods shall range between 135 degrees F or above. COS: PIC reheated cooked plantains, jerk chicken, and oxtails to 165 degrees F. for proper hot holding.

Upon arrival, observed current CFSM certificate not posted in public view. Advised PIC the original CFSM certificate shall be posted in public view in each food service establishment. Advised to post CFSM certificate in public view.

Observed inadequate materials used to respond to vomit/fecal response. Advised PIC food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Advised to obtain the proper sanitizer form EPA List G.

Observed, at the front service steam table, multiple food items stored uncovered. Advised PIC storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC added covers to all food items at the front service steam table.

Upon arrival, observed 2 metal pans of red peas and rice cooling tightly covered in the WIC. Advised PIC on proper cooling methods. COS: PIC had food employee loosely cover 2 metal pans of red peas and rice.

Observed the most recent inspection report not properly displayed in public view. Advised PIC most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Advised to move the most recent inspection report in more public view.

Upon arrival, observed the 2023 Food Service Establishment permit posted in public view. Advised PIC that a current Food Service Establishment inspection report shall be posted in public view at all times. Advised to obtain 2024 Food Service Establishment permit and post in public view.

Observed two large containers of cabbage stored in walk in cooler above 41 degrees. Advised PIC all TCS foods shall be held @ 41F or below. COS: Items were discarded.

Observed two large containers in the walk in cooler cooling with the lids on tight. Due to the product temping at 47 degrees and prepped on 11/25 the items were discarded. Advised PIC on proper cooling methods.

Observed raw chicken thawing the 2-compartment sink in stagnant water. Advised PIC on proper thawing methods. COS- Chicken was placed under running water.

Observed several TCS foods held in walk in cooler above 41F. Advised PIC all TCS foods shall be held @ 41F or below. Advised to adjust cooler.

Observed employee drinking bottle of water on food prep line. Advised Pic employee beverages shall have lid & straw & drink in designated area.

Observed hand sink on cook line obstructed by cart. Advised PIC hand sink shall be easily accessible at all times. Advised to remove cart.