CARIBE RESTAURANT

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (46F - Cold Holding) raw fish (48F - Cold Holding); cooked rice (49F - Cold Holding) standing unit at cook line, as per operator less than 1 hour. **Warning** - From follow-up inspection 2026-10-01: Observed raw chicken (46F - Cold Holding) raw steak (48F - Cold Holding); cooked beef(49F - Cold Holding) standing unit at cook line, as per operator less than 1 hour. **Admin Complaint**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken empanada (127F - Hot Holding) at front counter, as per operator less than 1 hour. Operator proceeded to reheated. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2026-10-01: Observed chicken empanada (132F - Hot Holding) at front counter, as per operator less than 1 hour. Operator proceeded to reheated. **Admin Complaint** **Corrective Action Taken**

High Priority

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (53F - Cooling) on shelves at walk in cooler, as per operator food was cooked the previous day. Operator segregated and discarded. **Corrected On-Site** **Warning** - From follow-up inspection 2026-10-01: Observed cooked steak (53F - Cooling) and cooked tamales (51F - Cooling) on shelves at walk in cooler, as per operator food was cooked the previous day. Operator segregated and discarded. **Admin Complaint**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (53F - Cooling) on shelves at walk in cooler, as per operator food was cooked the previous day. Operator segregated and discarded. **Warning** - From follow-up inspection 2026-10-01: Observed cooked steak (53F - Cooling) and tamales steak (51F - Cooling) on shelves at walk in cooler, as per operator food was cooked the previous day. Operator segregated and discarded. **Admin Complaint** **Corrected On-Site**

High Priority

Reach-in cooler shelves with rust that has pitted the surface. -

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2026-10-01: **Time Extended**

Basic

Wet wiping cloth not stored in sanitizing solution between uses.

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wiping cloths at front counter and at sandwich assembly area. **Warning** - From follow-up inspection 2026-10-01: Still observed. **Time Extended**

Basic

Food-contact surface soiled with food debris, mold-like substance or slime.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, operator moved to dishwashing area. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2026-10-01: Still observed. **Time Extended**

Intermediate

Equipment in poor repair.

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed no door on ice cream reach in cooler at front counter. **Warning** - From follow-up inspection 2026-10-01: **Time Extended**

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork prepared onsite and held more than 24 hours not properly date marked on standing unit at cook line. **Repeat Violation** **Warning** - From follow-up inspection 2026-10-01: Still observed. **Time Extended**

Intermediate

No conspicuously located ambient air temperature thermometer in holding unit.

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed on standing unit at cook line. **Warning** - From follow-up inspection 2026-10-01: **Time Extended**

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on standing unit at cook line, also observed soiled gaskets on ice cream reach in cooler at front counter. **Warning** - From follow-up inspection 2026-10-01: Still observed. **Time Extended**

Basic

Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves on standing unit at cook line. **Repeat Violation** **Warning** - From follow-up inspection 2026-10-01: Still observed. **Time Extended**

Basic