CARIBBEAN SPICE

Observed pork that was cooked early in the morning stored in the cooling drawer with a temperature of 88F at 2:25pm Observed goat, chicken ang rice that was cooked on 6/9 with a temperature above 41F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

COS: ALL FOOD WAS DISCARDED

Observed PIC was not implementing handwashing, does not monitor cooling temperatures, proper date-marking, allergen training (when asked what allergens she has in the facility she stated none) and proper sanitizing concentration and proper testing strips. C/A It is the responsibility of the person-in-charge to maintain active managerial control over the facility and to ensure that foodborne-illness risk factor and public health intervention violations are prevented or corrected as necessary. COS: Facility has 10 days to correct the violation. PIC was serv-safe certified. Correct by

Observed facility did not have any paper towels at the only hand sink in the facility. C/A Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf COS: Employee was instructed to go to the store and get paper towels

Observe NO handwashing soap at the hand-sink in the main kitchen. There is no other hand sink in the main kitchen. C/A Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: Employee was instructed to go to the store and get soap.

Upon arrival EHS notices a bowl with boiled eggs cooling inside the handsink. C/A A handwashing facility may not be used for purposes other than handwashing. Pf COS: Eggs were removed from the sink

Observed facility was washing dishes at the three compartment sink without any sanitizer present. Sanitizer was tested at 0ppm C/A Sanitizer solution must be maintained at proper concentration (between 50-100ppm) for sanitizing food contact surfaces as needed. Facility must get testing strips to ensure the sanitizer is prepped at the right sanitizer

Upon entering the facility EHS noticed pork thawing into the vegetable sink in the main kitchen. The meat was totally submerged in water the water was not running and the meat temperature was at 53*F. C/A Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or COS: EHS instructed the employee to remove the meat from the sink and place it into the fridge to cool back down. EHS instructed the PIC to wash clean and sanitize the sink. Facility also needs to label the sink.

Observed NO handwashing procedure posted in the facility despite EHS handing them the procedure at the last inspection. C/A Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. COS: EHS instructed PIC to post the procedure at the sink

Observed the 3 door RIC one of the doors both hinges are broken. No sign was posted and when I tried to open the door (unknowingly) the door fell almost on my foot. This is a repeat from the last inspection C/A Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. COS: Manager said he called the repair man and they are on the list to be repaired. No date was given to them.

Observed facility had testing strips for QUAT and NO testing strips for Cl. C/A Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

COS: Facility has 10 days to correct the violation. Correct by

Observed no person in charge at the time of the inspection. Someone showed up in the middle of the inspection but was not able to provide the employee health policy, allergen awareness or fecal and vomit procedure. C/A : It is the responsibility of the person-in-charge to maintain active managerial control over the facility and to ensure that foodborne-illness risk factor and public health intervention violations are prevented or corrected as necessary. COS: EHS left all the paperwork with the PIC

Observed facility had no hand drying towels at the only handwashing sink in the main kitchen area. C/A ) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf COS: Paper towels were replaced at the sink

Observed employee washing her hands at the vegetable sink in the main kitchen. C/A Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf COS: Employee was directed to wash her hands at the handwashing sink

Observed NO handwashing procedure posted by the handwashing sink. C/A Facility must have a handwashing procedure posted or a sign identifying that sink as a handwashing sink. COD: EHS handed a handwashing procedure to the manager

Observed facility does not have a written procedure for cleaning fecal or vomit. The kit the facility had no instruction since it only had the absorbent material and not the sanitizer. C/A Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf COS: EHS handed a procedure to the manager

Observed cooked rice stored above open plastic jug of orange juice in the RIC in the main kitchen. C/A xcept as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: Food was covered

Observed the three compartment sink set up to wash dishes and the sanitizer was tested below 50ppm C/A A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart 50-100ppm Cl COS: Sanitizer was adjusted and was tested at 100ppm

Observed ox tail sauce stored in the coca cola fridge with a date 0f 5/11/26.Observed cooked goat with a disposal date of 5/7/26. Observed boiled potato in the RIC without a date on it. Employee stated it was boiled on Tuesday. Observed goat sauce with a date of 5/12/26 stored in the RIC in the main kitchen. Observed two large cans of evaporated milk open without a open/discard date on them C/A Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: Food was discarded and EHS gave the manager a flyer on proper datemarking

Observed the sanitizing bucket with a concentration above 200ppm. Facility was using bleach as a sanitizer. C/A Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or

2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P COS: Sanitizer was re-made

Observed the sanitizing bucket stored on the prep top next to the microwave in the main kitchen. The area is actively used for food prep. C/A CHEMICALS SHALL BE STORED IN A MANNER THAT PREVENTS THE CONTAMINATION OF FOOD NOT ON THE COUNTER OR DIRECTLY ON THE FLOOR

COS: BUCKET REMOVED

Observed to go containers stored on the table not covered or inverted. C/A ) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule. COS: Containers were inverted

Observed facility had no testing strips to test the concentration of the sanitizer. C/A Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf COS: facility has 10 days to correct the violation

Observed facility has missing tiles in the ceiling above the tree-compartment sink in the main kitchen Observed the door to the three compartment RIC with hinges broken unable to open properly C/A Good Repair. All physical facilities shall be maintained in good repair COS: Facility has 72 hours to correct the violation

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection that all food employees and conditional workers are informed of their responsibility to report to management about their health and activities as it related to diseases that are transmissible through food.

C/A: The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Must have employee health agreement on-site.

Observed several prepared and ready-to-eat TCS foods cold held and stored past 24 hours (per PIC) without datemarking inside 3-door reach in cooler.

CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

COS: Foods discarded.

Observed built, raw wood shelf over prep table in main kitchen used for storage.

CA: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed two soiled utensils stored in main hand sink.

CA: A handwashing facility may not be used for purposes other than handwashing.

COS: Removed.

Observed foods (rice, cabbage, raw beef) stored uncovered in reach in cooler of main kitchen.

CA: Foods must be stored covered unless cooling.

COS: Items covered.

Observed built, raw wood shelf over prep table in main kitchen used for storage.

CA: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

COS: Removed and cannot be used.

Observed cooked chicken wings with a prep date of 11/25 and coooked turkey with a prep date of 11/22 stored in the reach-in cooler. C/A: A food that requires datemarking shall be discarded if it exceeds 7 days. COS: Discarded.

Observed no test strips at the facility that can be used to test chlorine sanitizer at the 3 compartment sink. C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.