COCOS KITCHEN CARIBBEAN CUISINE

Violations (7)

• 50-17-3Critical

  Operating with an expired Division of Hotels and Restaurants license.

  High Priority - Operating with an expired Division of Hotels and Restaurants license.

  High Priority

• 31B-04-4

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

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

  Basic

• 21-07-4Corrected on site

  Wiping cloth chlorine sanitizing solution not at proper minimum strength.

  Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 200 ppm chlorine (too strong) Operator corrected (reduced) to 100 ppm. **Corrected On-Site**

  Basic

• 14-11-5

  Equipment in poor repair.

  Basic - Equipment in poor repair. Observed cooler in poor repair (44F). Cooler only functional for uncut produce. Operator will call for service and move food to alternative coolers until repaired.

  Basic

• 31B-02-4

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

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.

  Intermediate

• 31B-03-4

  No soap provided at handwash sink in kitchen.

  Intermediate - No soap provided at handwash sink in kitchen.

  Intermediate

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator, Chicken and Tilapia marinated 25-36 hours prior. No date marks.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator, Chicken and Tilapia marinated 25-36 hours prior. No date marks.

  Intermediate