ALAMOD CARIBBEAN RESTAURANT

Violations (4)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table in kitchen, under no temperature control, cooked turkey (64F - Cold Holding). Per manager, not prepared or portioned today and out of cooler approximately 45-60 minutes. Manager placed turkey back in cooler to rechill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table in kitchen, under no temperature control, cooked turkey (64F - Cold Holding). Per manager, not prepared or portioned today and out of cooler approximately 45-60 minutes. Manager placed turkey back in cooler to rechill. **Corrective Action Taken**

  High Priority

• 08B-38-4

  Food stored on floor. Container of fryer oil and case of chayote squash on floor in prep area.

  Basic - Food stored on floor. Container of fryer oil and case of chayote squash on floor in prep area.

  Basic

• 22-08-4

  Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom microwave opposite walk in cooler has food debris buildup.

  Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom microwave opposite walk in cooler has food debris buildup.

  Basic

• 12A-03-4

  Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at triple sink. Reviewed proper procedures with employee to always use hand sinks only.

  Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at triple sink. Reviewed proper procedures with employee to always use hand sinks only. **Corrective Action Taken**

  Intermediate