CARIBEAN EXPRESS INTL LLC

OBSERVED in the Saba 2 dr cooler raw chicken above raw pork and raw pork and chicken above the spicy slaw. COS: Chicken removed from the cooler, seasoned pork relocated to the bottom shelf and raw pork in sealed bag relocated to the freezer.
Discussed in detail the storage procedures and used the posted storage sign provided to show how to properly store.

CA: (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

OBSERVATION: Cup without a lid sitting on the prep table.

CA: 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS-cup relocated and a cover was placed on the cup.

OBSERVATION: Rear handsink in the kitchen observed with cloth aprons, plastic bags in the basin. COS: items removed from the handsinks. Discussed with staff that the handsink shall be free and clear at all times. CA: (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
2. A handwashing facility may not be used for purposes other than handwashing. Pf

OBSERVATION: Men's restroom has no paper towels to dry hands. CA: (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf COS- paper towels placed in the restroom

OBSERVATION: In women's restroom there was an inadequate amount of soap in the pump.
CA: (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: soap dispenser refilled.

OBSERVATION: Food handler washing hands at the dishsink. CA: (d) Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf

COS-Rewashed hands at the handsink at the direction of the Person in Charge.

OBSERVATION: cilantro being rinsed at the dish wash sink.

CA: 1. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

COS: re-rinsed at the produce sink. Discussed with PIC to place the produce sink sign in a more visible location.

OBSERVATION: Exterior of coolers and freezers unclean on the exterior and interior with noticable food particles, various shelves in the kitchen.
DISCUSSED with staff that thorough cleaning is needed.

CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

OBSERVATION: floor underneath shelves/coolers unclean with debris CA: (a) Good Repair. All physical facilities shall be maintained in good repair.

OBSERVED in the MaxxCold cooler raw shell eggs stored next to and above produce and condiments. COS: eggs relocated in the cooler to the bottom shelf with space between it and other items. Storage sign provided. CA: (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

OBSERVATION: Front and rear handsinks in the kitchen observed with cloth aprons, backpack, pan and other items in the basin. COS: items removed from the handsinks. Discussed with staff that the handsink shall be free and clear at all times. CA: (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
2. A handwashing facility may not be used for purposes other than handwashing. Pf

OBSERVATION: Front and rear kitchen handsinks not supplied with soap. COS: handsoap purchased from nearby store and places at the handsinks. CA: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

OBSERVATION: Front handsink observed without paper towels. COS: paper towels placed at the handsink during the inspection. Discussed with staff that the handsink shall be supplied properly at all times. CA: 1. Individual, disposable towels; P

OBSERVATION: Front handsink observed without paper towels. COS: paper towels placed at the handsink during the inspection. Discussed with staff that the handsink shall be supplied properly at all times. CA: 1. Individual, disposable towels; P

OBSERVATION: Raw turkey observed on the drainboard and thawing in the produce sink. COS: raw turkey relocated to the dish sink. Vegetable sink cleaned and sanitized. CA: (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. P

OBSERVED: 2 spray bottles stored outside of the original container without a label. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS-labels written for bottles and will be taped by the close of business.

Raw turkey thawing in stagnant water.
Discussed with staff that when thawing in the sink, cool water must continuously run over meat while thawing in the sink.
COS- water turned on to flow over the chicken CA: (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or
2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

OBSERVATION: floor underneath shelves unclean with debris CA: (a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

OBSERVATION: clean pots observed stored on the floor in the kitchen. Discussed with staff to keep cooking equipment and all other items 6 inches above the floor. CA: (a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

OBSERVATION: Exterior of coolers and freezers unclean on the exterior and interior with noticable food particles, standing water in the Maxxcooler, exterior of the metal food container near the stove, shelves near the 3 compartment sink, various other shelves.
DISCUSSED with staff that thorough cleaning is needed.

Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. OBSERVED: 2 spray bottles stored outside of the original container without a label. COS-labels written for bottles and will be taped by the close of business.

Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule;Pf and 4. Eliminating harborage conditions. OBSERVED: live roaches observed in the kitchen, sink, un-used steam well. Pest control & documentation needed by 9-25-24

Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. OBSERVED: dead roaches on the floor, on counter Clean (counters & floors) by the close of business today.

Permit shall be current. OBSERVED: Expired permit posted. PIC advised to contact 404-508-7900 or to visit the EH office regarding the permit renewal. Copy of the invoice provided.

The 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. OBSERVED: Current inspection report not posted for public view. Report from 2 inspections ago posted.

Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be:P safeP, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. OBSERVED: Food stored in direct contact with food in the cooler. Discussed with PIC to use food storage/freezer type bags.

A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. OBSERVATION: chlorine test strips not provided for sanitizer. Discussed with PIC to purchase/obtain by 9-25-24

Food and non food contact surfaces shall be clean and free of debris. OBSERVED: Interior of the Sir Lawrence freezer unclean with food debris.

Fresh bottled juices that are not pasteurized do not bear the following label “WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.” PIC advised to discontinue the sale of the juices until the labels have been adjusted.

Unlabeled food outside of its original container (tumeric, curry, salt, flour etc..) CA: products removed from containers must bear the common name of the product.

Raw chicken thawing in stagnant water. Cool water must continuously run over meat while thawing in the sink. COS- water turned on to flow over the chicken

Permit is expired. PIC advised to contact 404-508-7900 or to visit the EH office regarding the permit renewal.

Broken plastic bin lid holding the rice. PIC advised to replace the lid.

Chlorine test strips are not provided to check the sanitizer levels. PIC advised to purchase or get a supply by the close of business.

Personal beverages stored above restaurant items in the Maxx Cold cooler. COS-placed in the personal domestic unit. CA: personal items must be stored away from and below restaurant items.

Observed time/temperature control for safety food prepared 6-9 & 6-7 holding above 41F, see *. COS-products were relocated to the freezer to cool. PIC indicated that he was cleaning the unit this morning and the door was ajar. Initial reading on outdoor thermometer was 48F then dropped to 38F. PIC advised to check the unit frequently and to try using ice in pans to assist with the opening and closing.

Plastic bags not designed for direct food contact (thank you bags) used for roti dough. PIC advised to use plastic storage bags.

Plastic container holding flour is broken. CA-replace with a new intact container that also has a lid.

Chlorine test strips are not provided to check the sanitizer levels. PIC advised to purchase or get a supply by the close of business.