PIERRE'S CARIBBEAN CUISINE 2

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed probe thermometer not accurate at all. Ready room temperature (70°F) as 47°F.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked turkey and cooked chicken on cook line, all prepared 25-30 hours prior, no date marks.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed chlorine zero (0) ppm at in use 3 compartment sink. Operator coached and corrected to 100 ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed no 2026 License. Operator corrected during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler, Marinated snapper, cooked pasta, cooked chicken, per operator all 25-36 hours since preparation, no date marks.

Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle in bulk rice bin. Operator removed. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cook line utensils in standing water 81F. Operator cleaned, sanitized, and stored dry. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Observed rear door open. No screen door. No contamination present.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began shift and started working with foods, handled a clean equipment and proceeded to reached out for a container of Pikliz without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce Container of raw ground beef stored above opened case of lettuce in walk in cooler. Cook inverted.. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemical test kit.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to exit door in kitchen.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Container of sauce stored on floor in walk in cooler. Cook elevated. Corrected On-Site