T's Caribbean Restaurant

1-2A: .03(2)At the start of the inspection the person in charge was not present. The food servoce employee stated "She is not here she is in at her other buisness. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: The owner showed up about 5 minutes later. Education was provided discusing there must be someone in chare at the facility at all times. This is the third discussion we have had about this matter.

6-1B: .04(6)(f)Observed plantains stored on the hot holding service line, fried fish, fish cake, chick pease and fried eggs stored in the hot holding cabient with temperatures belowe 135 degrees F - see the temperature log on page 2. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: All items were reheated to a minimum temperatures of 165 as they had not been out of temperature for more than two hours based on the time provided by the person in charge.

10D: .04(8)(b)Observed 8 bottles of manufactured dressings stored in the prep top table with expired dates as far back as 2022. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: All items were discarded.

14C: .05(6)(r)Observed cooked food items stored in Knorr conntainers for chicken bouillon seasoning. The containers were washed and reused. Single-service and single-use articles may not be reused. (C) Corrective Actions: Education was provided to the person in charge stating that the containers must be discarded when emptied and can not be washed and reused. All items were transferred into proper food grade containers.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken stored over raw fish in the reach in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) 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) 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. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Education was provided to the person in charge discussing proper food storage and separation. The food items were rearranged.

11C: .04(6)(c)Observed multiple containers of frozen food stored out at room temperature to thaw. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Education was provided to the person in charge on the approved thawing procedures. The items were placed in the reach in cooler to complete the thawing process.

12A: .04(4)(q)Observed food and drinks stored directly on the floor in the back of the facility by the back door and in the front of the facility by the ice cream. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Education was provided to the person in charge discussing all food items should be stored at least 6" off the floor. All items were relocated.

10D: .04(7)(c)Observed several Ziploc's with cooked food items without any labels or identification of what the item is. Food should be labeled to prevent mistaken use of food allergens and chemicals. Corrective Actions: Education was provided to the person in charge explaining to ensure all food items are properly labeled. The food employees properly labeled the food items.