KAIETEUR TROPICAL MIST LLC

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ 2 expired 10-2-24 Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer on left side of hallway near kitchen entrance door

Basic - Cutting board has cut marks and is no longer cleanable. On make table on cookline Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. 2 pans on clean dish shelf in warewashing area

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In container of salt on cookline Operator removed Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cookline Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Glass door reach in cooler next to kitchen entrance door Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ 3 expired 10-2-24

Basic - Cutting board has cut marks and is no longer cleanable. On make table on cookline

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of dry ingredient container under prep table Operator removed and put in dedicated employee spot away from food Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In container of salt on cookline Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket and door edge of glass door reach in cooler next to kitchen entrance

Basic - Standing water in bottom of reach-in-cooler. Glass door reach in cooler next to kitchen entrance

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Frozen chicken in plastic bags stored over frozen beef in plastic bag at reach in freezer

Basic - Bowl or other container with no handle used to dispense food. Container with lentils has bowl for scoop

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowl stored on top of microwave at cooks line

Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen

Basic - Water leaking from pipe and/or faucet/handle. Faucet at triple sink

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored on top of rice at reach in fridge by swinging doors Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Frozen raw chicken in plastic bag stored over frozen raw lamb in reach in freezer at reach in freezer

Basic - Bowl or other container with no handle used to dispense food. 32 ounce to go container and can in container with rice and flour

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on make table and square cutting boards in kitchen

High Priority - Single-use gloves not changed as needed after changing tasks. Employee washed gloves and continued prepping etc.

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. Sent information to post. 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. Sent information for employees to read and sign and showed formin new employee training books. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.

Basic - Equipment in poor repair. Cooler/freezer gaskets in poor repair.

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

Basic - No copy of latest inspection report available. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

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. Sent operator information to make his kit. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Hood moderately soiled. Filters are clean.

Basic - Cardboard used to line nonfood-contact shelves. Dish wash room, underbus pans.

Basic - Floors not maintained smooth and durable. Floor in dishwash room with peeling paint.

Basic - Food-contact surface not smooth and easily cleanable. Large wooden bowls with cracked edges.

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.

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.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Bowl or other container with no handle used to dispense food. Can used as a scoop in the bulk products.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters light to moderate.

Basic - Ice scoop handle in contact with ice. Bar area.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms in bar area.

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken wings thawing in ambient air. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar and restroom

High Priority - Operating with an expired Division of Hotels and Restaurants license./ license expired April 1, 2022 .

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./ raw chicken over raw beef cook line 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./ sausage from 2 days

Basic - Cutting board has cut marks and is no longer cleanable./ cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues./ cook line

Basic - Trash receptacles not provided where needed in establishment./ cook line Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.- 25 ppm

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer

Intermediate - Spray bottle containing toxic substance not labeled.- purple liquid

Basic - Current Hotel and Restaurant license not displayed. 4/21

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Hole in or other damage to wall.- at entrance to kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of cooler have residue

Basic - Trash receptacles not provided where needed in establishment.- by hand wash sink