GOLDEN KRUST CARIBBEAN RESTAURANT

Violations (15)

• 35A-02-8CriticalCorrected on site

  Live, small flying insects found. 1 flying small insect in washing area in kitchen not landing. Operator removed.

  High Priority - Live, small flying insects found. 1 flying small insect in washing area in kitchen not landing. Operator removed. **Corrected On-Site**

  High Priority

• 08A-20-5CriticalCorrected on site

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed bagged raw cow feet stored in the same container of raw chicken. Operator stored properly. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door cooler:cheese 49F, per operator in unit over 4 hours. See stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door cooler:cheese 49F, per operator in unit over 4 hours. See stop sale.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door cooler:cheese 49F, per operator in unit over 4 hours. See stop sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door cooler:cheese 49F, per operator in unit over 4 hours. See stop sale.

  High Priority

• 03B-01-6CriticalRepeat

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1)Oven : Jerk chicken 94F (HH), curry chicken 124F. 2) Steam table: plantains 139- 124F, cooked cabbage 130-150F, Oaxtail 144F-127F. In unit less than 4 hrs.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1)Oven : Jerk chicken 94F (HH), curry chicken 124F. 2) Steam table: plantains 139- 124F, cooked cabbage 130-150F, Oaxtail 144F-127F. In unit less than 4 hrs. Observed food stored above fill line. Instructed operator to reheat to. 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: jerk pork 94F at 9:00 ( cooling since 9am) to 82F 11:15am .

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: jerk pork 94F at 9:00 ( cooling since 9am) to 82F 11:15am . Observed cooling covered in a deep container. Operator uncovered and placed in freezer for quick chill. **Corrective Action Taken**

  Intermediate

• 22-02-4

  Food-contact surface soiled with mold-like and debris substance inside ice machine. 2) can opener in kitchen - with debris 3) scoop inside spice container - with food debris

  Intermediate - Food-contact surface soiled with mold-like and debris substance inside ice machine. 2) can opener in kitchen - with debris 3) scoop inside spice container - with food debris

  Intermediate

• 05-08-4Corrected on site

  No probe thermometer provided to measure temperature of food products. Operator provided during inspection.

  Intermediate - No probe thermometer provided to measure temperature of food products. Operator provided during inspection. **Corrected On-Site**

  Intermediate

• 53B-13-5

  Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate

• 35A-03-4Corrected on site

  1 Dead roach on floor in office away from Kitchen. Operator removed and clean /sanitized area.

  Basic - 1 Dead roach on floor in office away from Kitchen. Operator removed and clean /sanitized area. **Corrected On-Site**

  Basic

• 41-17-4Corrected on site

  Spray bottle containing toxic substance not labeled.

  Intermediate - Spray bottle containing toxic substance not labeled. Observed: 1 bottle in kitchen 3 compartment sink. Operator labeled **Corrected On-Site**

  Intermediate

• 14-01-5Corrected on site

  Bowl or other container with no handle used to dispense beans. Operator removed.

  Basic - Bowl or other container with no handle used to dispense beans. Operator removed. **Corrected On-Site**

  Basic

• 33-16-4

  Open dumpster lid.

  Basic - Open dumpster lid.

  Basic

• 08B-12-5

  Stored food not covered.

  Basic - Stored food not covered. Observed opened package of pasta on shelf by prep sink in kitchen.

  Basic

• 29-03-4

  Water draining onto floor surface.

  Basic - Water draining onto floor surface. Observed at hand wash sink in kitchen: water leaking from pipe system.

  Basic