DONNAS CARIBBEAN RESTAURANT

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed jerk chicken (132F - Hot Holding) stored in the hot box by the front counter, as per operator placed less than 1 hour ago. Operator placed in oven to reheat. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink with splitter with no vacuum breaker.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. Operator placed new roll. Corrected On-Site

Intermediate - No soap provided at handwash sink. At the front counter. Operator placed new bottle. Corrected On-Site

Basic - Equipment in poor repair. Observed gaskets torn in the front counter hotbox.

Basic - Food storage container/container lid cracked or broken. Observed multiple cracked containers in the walk in cooler. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed king fish thawing in room temperature. Operator placed item in walk in cooler. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. By the mop sink. Operator stored properly. 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 (102F - Hot Holding) stored in the hot box for less than 1 hour, as per operator. Operator placed item in the oven to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed storage and seasoning rack in the kitchen with accumulated dust.

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

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in the customer bathroom due to missing handle.

Basic - Carbon dioxide/helium tanks not adequately secured. At the front counter. Repeat Violation

Basic - Equipment in poor repair. Observed customer handwashing sink missing the hot water handle.

Basic - Food storage container/container lid cracked or broken. Observed multiple cracked containers in the storage rack and walk in cooler. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons stored in standing water by the stove. Operator removed water. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with accumulated grease.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed fried fish (51F - Cooling) stored in the walk in cooler over night, as per operator.

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. See stop sale. Observed fried fish (51F - Cooling) stored in the walk in cooler over night, as per operator.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork in the walk in freezer. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed brown stew chicken (45F-48F - Cold Holding); marinated pork (44F-49F - Cold Holding) stored in the walk in cooler over night as per operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed brown stew chicken (45F-48F - Cold Holding); marinated pork (44F-49F - Cold Holding) stored in the walk in cooler over night as per operator.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris in the handwashing sink in the kitchen.

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

Intermediate - Observed no soap provided at handwash sink in the kitchen. Operator placed new bottle. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Kareem and obrian with expired certificate.

Basic - Carbon dioxide/helium tanks not adequately secured. At the front counter. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler with ambient temperature of 49F.

Basic - Food storage container/container lid cracked or broken. Observed multiple storage containers cracked in the walk in cooler and storage area.

Basic - In-use wet wiping cloth/towel used under cutting board. In the kitchen. Operator removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in the kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored on top of flour. Located in reach in cooler. Manager rearranged. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean pots and pans not stored inverted or in a protected manner. Manager inverted. Corrected On-Site

Basic - Food stored on floor. Observed various buckets of food being stored on floor in walk in cooler. Manager moved to shelf. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Single-service articles improperly stored. Observed case of cups on floors in hallway. Manager moved to shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter hot box: fried chicken (110-115F - Hot Holding). As per operator, cooked 1 hour before the inspection. Operator reheated to 183F, added water to the unit and adjusted the temperature. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Kitchen, scrub pad stored inside the the hand washing sink. Corrected On-Site

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