GOLDEN KRUST BAKERY

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (109F - Hot Holding); macaroni and cheese (111F - Hot Holding) in hot holding box, for less than 4 hours as per operator. Operator reheated at 165°F or above. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wet wiping towels in chlorine sanitizer solution of 200 ppm. Operator redo the bucket, recheck chlorine 100 ppm. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on top of preparation table, operator properly stored it.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test kit only, while establishment uses quartnary tablets.

Basic - Food storage container/container lid cracked or broken. Observed multiple cracked containers that are cracked by the back office.

Basic - Observed ripped/worn tin foil used as shelf cover in the kitchen. Operator placed new foil. Corrected On-Site

Basic - Reach-in freezer shelves with rust that has pitted the surface.

Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking from the 3 compartment sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips in the establishment to test 3 compartment sink.

Basic - Equipment in poor repair. Observed gaskets loose in the hot holding box in the kitchen.

Basic - Floor area(s) covered with standing water. By the warewashing area.

Basic - Food storage container/container lid cracked or broken. Observed cracked containers in the kitchen holding seasoning.

Basic - Working containers of food removed from original container not identified by common name. Observed no name label in the containers holding flour, seasoning, rice and beans.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 150ppm), operator added more tablets.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed jerk chicken (112F - Hot Holding) stored in the oven for less than 2 hours, operator reheated.

Intermediate - No soap provided at handwash sink. In the kitchen. Operator placed more soap. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers wet nesting on top of the 3 compartment sink.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives in between wall and 3 compartment sink. Operator removed. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In the kitchen. Operator cleaned during the inspection. Corrected On-Site

Basic - Observed scoop with handle touching flour and seasoning in the kitchen. Operator stored scoop correctly. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) stored in the front counter, operator remade Sanitizer Bucket (Chlorine 50ppm). Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed saltfish (86F - Cold Holding) stored on top of the reach in cooler since yesterday, as per operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed saltfish (86F - Cold Holding) stored on top of the reach in cooler since yesterday, as per operator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed red velvet cake at the front counter prepped on 2/20/24, as per operator with no date marking.

Basic - Bowl or other container with no handle used to dispense food. Observed a metal bowl inside the bean container with no handle. Operator removed. Corrected On-Site

Basic - Food stored on floor. Observed cooking oil stored on the floor. Operator stored properly. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives in between the wall and 3 compartment sink. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves throughout the kitchen soiled.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on top of the prep table around food in the kitchen, operator removed. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket on top of preparation area, next to the hand washing sink. Operator placed bucket on the bottom shelve. Corrected On-Site

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum while prepping food for customer. Operator told employee to throw out chewing gum. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board. Operator removed towel. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler and freezer with rust.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken in standing still water to be thawed. Operator drained water and opened cold running water. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Three compartment sink.

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. Discussed with the operator and provided the form for the clean-up plan for vomit/diarrhea. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on the prep table in front of the cookline. In front of the cook line: container with jerk seasoning soiled.

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

Intermediate - Records/documents for required employee training do not contain all of the required information. FRLA, employees Roseanne Patterson and Miguel Thompson, missing the trainer's CFPM certificate number.

High Priority - Nonfood-grade bags used in direct contact with bread, and collard greens in the reach in cooler. Employee removed bags. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards are soiled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust, or mold-like substance. Repeat Violation

Basic - Kitchen floor and under cooking equipments are soiled/has accumulation of debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Employee cleaned reach in cooler. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef sitting in the prep sink being thawed out. Observed a case of plantains being thawed out in the storage room. Employee turned on water. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Water leaking from pipe and/or faucet/handle. Observed the three compartment sink pipe is leaking.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment is open to the public, and operating under an expired Division of Hotels and Restaurants license. Operator was encouraged to pay DBPR Business License. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards are stained. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board is soiled.