Golden Krust Carribean Restaurant

bserved hot potentially hazardous food (Smoked chicken 118 F, and beef meat in sauce 120 F) held at less than 135 degrees Fahrenheit. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC moved food to a warmer.

Observed residue build-up on nonfood-contact surface of kitchen equipment, floor, and walk in cooler and freezer. 511-6-1.05(7)(d). Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will clean and keep clean.

Observed several coconut oil dented cans in dry storage area in kitchen. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. PIC Discarded.

Observed missing date marking on various prepped and ready to eat food items(raw chicken, beef, sauces, raw ox tail, raw pork, and etc.,). Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Instructed PIC proper way of date marking.

Observed residue build-up on nonfood-contact surface of kitchen equipment, floor, and walk in cooler and freezer. 511-6-1.05(7)(d). Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will clean and keep clean.

Observed walk in cooler has not brighter light. 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. PIC advised to upgrade with a better light or install more light.