ELLE CARIBBEAN GRILL

Violations (5)

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Warmer box: meat patties (130-134F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to time stamp product for remaining 3.5 hours. Time control procedure emailed to operator.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Warmer box: meat patties (130-134F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to time stamp product for remaining 3.5 hours. Time control procedure emailed to operator.

  High Priority

• 24-06-4

  Clean utensils or equipment stored in dirty drawer or rack. Clean pots stored on rack that has an accumulation of black mold like substance.

  Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean pots stored on rack that has an accumulation of black mold like substance.

  Basic

• 35B-01-4

  Exterior door has a gap at the threshold that opens to the outside.

  Basic - Exterior door has a gap at the threshold that opens to the outside.

  Basic

• 14-69-4

  Ice buildup in reach-in chest freezer.

  Basic - Ice buildup in reach-in chest freezer.

  Basic

• 16-36-4

  No color/concentration comparison chart available for chemical test kit used to check sanitizer. For chlorine sanitizer.

  Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. For chlorine sanitizer.

  Intermediate