GOLDEN KRUST CARIBBEAN BAKERY & GRILL

Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand wash sink used to fill water for steam table. Discussed with operator

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Packaged juices prepared on site states unpasteurized. Warning label not present

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Walk in cooler - Mac and cheese prepared on site and frozen not date marked. Discussed proper date marking of frozen items with operator. Operator date marked Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in Dining room above drink cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on dry storage shelf above prepared table. Operator removed . Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris. Observed on Walk in cooler shelves.

Basic - Plumbing system in disrepair. Air conditioning unit located in ceiling of dining room leaking.

Basic - Single-service articles improperly stored. Wrapped single service boxes stored under dripping water from air conditioning unit in dining room. Operator removed Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at walk in cooler door Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed in walk in cooler Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cheese portioned and packaged on site for customer self service not properly labeled

Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area. Establishment has partially buried bathroom with only access through dry storage room

Basic - Operator does not permit customers to use bathroom. Sign on door stating no public restroom. Operator removed and discussed with operator. Observed establishment allowing bathroom use at time of inspection Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. Observed on prep table shelf

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked goat in walk in cooler. Operator removed chicken Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ppm chlorine. Operator remade and retested at 100ppm chlorine Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at walk in cooler door Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed in walk in cooler

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (75F-90F - Cooling). Per operator beans were cooked last night and removed from heat and held covered at room temperature. Item was then portioned and put in walk in cooler 2 hours ago. See Stop Sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (75F-90F - Cooling). Per operator beans were cooked last night and removed from heat and held covered at room temperature. Item was then portioned and put in walk in cooler 2 hours ago. See stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand wash sink blocked by multiple items. Operator made accessible

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on walk in cooler door

Basic - Ripped/worn tin foil used as shelf cover. Observed on prep table, walk in cooler shelving

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine 0ppm. Corrected to 50ppm. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut cabbage (50F - Cooling). Per operator, item was placed in reach in the night prior to inspection but did not make it to 41F with 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed brown stew fish (64F - Cold Holding). Per operator item has been out of temperature for approximately 30mins. Employee placed fish to be reheated. Reheated to 187F. Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut cabbage (50F - Cooling). Per operator, item was placed in reach in the night prior to inspection but did not make it to 41F with 4 hours. See stop sale.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed on prep table across from reach in coolers. PIC removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table across from reach in coolers. PIC placed wiping cloth to be washed. Corrective Action Taken

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine in excess of 200 Ppm. Operator had water changed rechecked 100 Ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried fish (110F - Hot Holding) in hot holding unit per operator less than 1 hour . Operator reheated in fryer. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email operator procedures Corrected On-Site

Basic - Soiled dry wiping cloth in use on prep table in kitchen. Operator removed Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Main kitchen prep table at 3 compartment sink- observed 'employee water bottle on cutting board.

Basic - In-use tongs stored on equipment door handle between uses. Main kitchen imperial oven door- observed tongs hanging on oven door handles.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Main kitchen prep table at reach in cooler- observed 2 portable deep fryers frying chicken in oil underneath shelf with microwave. No hood ventilation system present in area of deep fryer.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Steam table- jerk chicken 90 degrees F. Operator removed jerk chicken from steam table.

Basic - Floor not cleaned when the least amount of food is exposed. Main kitchen- observed entire kitchen floor soiled.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Front entrance area- observed reach in cooler cooler and freezer with cases of food unsecured.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen prep table at walk-in cooler-observed soiled wiping cloth on prep table.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk-in cooler, raw chicken stored above brown stew sauce. The manager moved the sauce for proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the front hot line, curry chicken (130 - Hot Holding. Per the manager the item was placed on the line for 1.5 hours. The manager removed the item and placed in the oven to reheat. Corrective Action Taken Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 0ppm. Manager remade at 50ppm. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the Kool-it 3 door cooler, fish (50F° - Cooling); brown stew (50°F - Cooling); fish (50°F - Cooling); curry chicken (50°F - Cooling). Per the manager and date marks the item was placed in the cooler yesterday and has been cooling overnight. Observed items in covered pans and stacked all together. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the Kool-it 3 door cooler, fish (50F° - Cooling); brown stew (50°F - Cooling); fish (50°F - Cooling); curry chicken (50°F - Cooling). Per the manager and date marks the item was placed in the cooler yesterday and has been cooling overnight. Observed items in covered pans and stacked all together.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the steam table, fried chicken (108-135°F - Hot Holding). Per the manager the chicken was placed on the line for 1 hour. Manager moved the chicken to the oven to reheat to 169°f. Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Observed in the display cooler and display shelf - packaged cakes and breads not labeled with basic requirements - store name and phone number, item, and date made or expiration. Operator removed items from display case. Corrective Action Taken Repeat Violation