KALIKO HAITIAN RESTAURANT

Violations (7)

• 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 70 degrees Fahrenheit within 2 hours. On prep table opposite oven in kitchen, On prep table opposite oven in kitchen, under no temperature control, fried plantains (82F - Cooling). Per manager prepared more than 2 hours ago.

  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 70 degrees Fahrenheit within 2 hours. On prep table opposite oven in kitchen, On prep table opposite oven in kitchen, under no temperature control, fried plantains (82F - Cooling). Per manager prepared more than 2 hours ago.

  High Priority

• 22-42-4CriticalCorrected on site

  Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading below 50ppm chlorine. Employee corrected to 100ppm.

  High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading below 50ppm chlorine. Employee corrected to 100ppm. **Corrected On-Site**

  High Priority

• 03D-01-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table opposite oven in kitchen, On prep table opposite oven in kitchen, under no temperature control, fried plantains (82F - Cooling). Per manager prepared more than 2 hours ago. See stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table opposite oven in kitchen, On prep table opposite oven in kitchen, under no temperature control, fried plantains (82F - Cooling). Per manager prepared more than 2 hours ago. See stop sale.

  High Priority

• 08B-38-4

  Food stored on floor. 1) Container of fryer oil on floor in kitchen. 2) Case of plastic bottled water on floor by entrance to front counter.

  Basic - Food stored on floor. 1) Container of fryer oil on floor in kitchen. 2) Case of plastic bottled water on floor by entrance to front counter.

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On stovetop in kitchen, rice 118F at 3:20pm (heated cooling approximately 45 minutes) to 108F at 3:45pm; rice and peas 97F at 3:20pm (heated cooling approximately 1 hour) to 91F at 3:45pm. Based on times and temperatures taken, items will not reach 70F in 2 hours. Employee split rices into shallow pans and placed in reach in cooler to rapid chill to 70F.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On stovetop in kitchen, rice 118F at 3:20pm (heated cooling approximately 45 minutes) to 108F at 3:45pm; rice and peas 97F at 3:20pm (heated cooling approximately 1 hour) to 91F at 3:45pm. Based on times and temperatures taken, items will not reach 70F in 2 hours. Employee split rices into shallow pans and placed in reach in cooler to rapid chill to 70F. **Corrective Action Taken**

  Intermediate

• 27-19-4

  Handwash sink does not have enough water pressure to properly wash hands. Hot water pressure at kitchen hand sink very low.

  Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hot water pressure at kitchen hand sink very low.

  Intermediate

• 53B-01-5

  No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Certificate not at establishment.

  Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Certificate not at establishment.

  Intermediate