BRUNIA'S CARIBBEAN TAKE OUT RESTAURANT

Violations (16)

• 14-31-5CriticalCorrected on site

  Nonfood-grade bags used in direct contact with food. Cooked turkey stored in non food grade bag in freezer. Operator placed food in food grade bag.

  High Priority - Nonfood-grade bags used in direct contact with food. Cooked turkey stored in non food grade bag in freezer. Operator placed food in food grade bag. **Corrected On-Site**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on shelf over whole tomatoes, lettuce, raw pumpkin in reach in cooler. Educated employee on proper food storage. Eggs were placed on bottom shelf.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on shelf over whole tomatoes, lettuce, raw pumpkin in reach in cooler. Educated employee on proper food storage. Eggs were placed on bottom shelf. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In SIR LAWRENCE COOLER // Cooked Chicken (49F - Heated Cooling); ; Cooked Vegetables (50F - Heated Cooling). Per operator, foods not prepped or portioned today. Food prepared yesterday and held in reach in cooler overnight. Operator discarded foods. See Stop Sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In SIR LAWRENCE COOLER // Cooked Chicken (49F - Heated Cooling); ; Cooked Vegetables (50F - Heated Cooling). Per operator, foods not prepped or portioned today. Food prepared yesterday and held in reach in cooler overnight. Operator discarded foods. See Stop Sale.

  High Priority

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In SIR LAWRENCE COOLER // Cooked Chicken (49F - Heated Cooling); ; Cooked Vegetables (50F - Heated Cooling). Per operator, foods not prepped or portioned today. Food prepared yesterday and held in reach in cooler overnight. Operator discarded foods. See Stop Sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In SIR LAWRENCE COOLER // Cooked Chicken (49F - Heated Cooling); ; Cooked Vegetables (50F - Heated Cooling). Per operator, foods not prepped or portioned today. Food prepared yesterday and held in reach in cooler overnight. Operator discarded foods. See Stop Sale.

  High Priority

• 31B-04-4

  No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen and in bathroom.

  Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen and in bathroom.

  Basic

• 08B-12-5RepeatCorrected on site

  Stored food not covered. Pan of herbs and minced onions and garlic stored uncovered in reach in freezer. Operator covered pan.

  Basic - Stored food not covered. Pan of herbs and minced onions and garlic stored uncovered in reach in freezer. Operator covered pan. **Corrected On-Site** **Repeat Violation**

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled with food debris.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled with food debris.

  Basic

• 16-37-1Repeat

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

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

  Intermediate

• 31B-02-4RepeatCorrected on site

  No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen. Operator provided paper towels.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen. Operator provided paper towels. **Corrected On-Site** **Repeat Violation**

  Intermediate

• 31B-03-4Repeat

  No soap provided at handwash sink. No soap at handwashing sink in kitchen Operator provided soap.

  Intermediate - No soap provided at handwash sink. No soap at handwashing sink in kitchen Operator provided soap. **Corrective Action Taken** **Repeat Violation**

  Intermediate

• 05-06-4

  Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer not calibrating, staying on 60 F.

  Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer not calibrating, staying on 60 F.

  Intermediate

• 23-24-4

  Buildup of food debris/soil residue on equipment door handles. Cooler doors soiled with grease and food debris.

  Basic - Buildup of food debris/soil residue on equipment door handles. Cooler doors soiled with grease and food debris.

  Basic

• 02C-02-5Corrected on site

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler, all cooked foods not dated , all foods prepared yesterday at 9 am, more than 24 hours ago. Educated operator on dating foods. Operator dated foods.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler, all cooked foods not dated , all foods prepared yesterday at 9 am, more than 24 hours ago. Educated operator on dating foods. Operator dated foods. **Corrected On-Site**

  Intermediate

• 14-11-5

  Equipment in poor repair. Bottom of reach in freezer broken.

  Basic - Equipment in poor repair. Bottom of reach in freezer broken.

  Basic

• 35B-01-4Repeat

  Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of door leading to outside of the kitchen.

  Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of door leading to outside of the kitchen. **Repeat Violation**

  Basic

• 36-73-4

  Floor soiled/has accumulation of debris. Floors throughout kitchen soiled with grease and food debris.

  Basic - Floor soiled/has accumulation of debris. Floors throughout kitchen soiled with grease and food debris.

  Basic