GOLDEN KRUST CARIBBEAN RESTAURANT

Violations (10)

• 08A-17-6CriticalCorrected on site

  Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Plastic portioned bag of raw chicken stored over plastic portioned bags of raw oxtails. Operator moved raw chicken to bottom shelf.

  High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Plastic portioned bag of raw chicken stored over plastic portioned bags of raw oxtails. Operator moved raw chicken to 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. At walk in cooler; cooked peas (46F - Cooling). Operator stated cooling overnight in large/deep pot, tightly covered with lid, did not reach 41F within 6 hours. 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. At walk in cooler; cooked peas (46F - Cooling). Operator stated cooling overnight in large/deep pot, tightly covered with lid, did not reach 41F within 6 hours. See stop sale.

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line pan on shelf cooked fish (109F - Hot Holding), Operator stated fish cooked prior to being held 1 hour, moved to be reheated to 165F+ and held at 135F+

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line pan on shelf cooked fish (109F - Hot Holding), Operator stated fish cooked prior to being held 1 hour, moved to be reheated to 165F+ and held at 135F+ **Corrective Action Taken**

  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. At walk in cooler; cooked peas (46F - Cooling). Operator stated cooling overnight in large/deep pot, tightly covered with lid, did not reach 41F within 6 hours. 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. At walk in cooler; cooked peas (46F - Cooling). Operator stated cooling overnight in large/deep pot, tightly covered with lid, did not reach 41F within 6 hours. See stop sale.

  High Priority

• 12A-05-4CriticalCorrected on site

  Employee drank then engaged in food preparation and handled clean equipment/utensils without washing hands. Operator discussed with employee who then washed hands,

  High Priority - Employee drank then engaged in food preparation and handled clean equipment/utensils without washing hands. Operator discussed with employee who then washed hands, **Corrected On-Site**

  High Priority

• 41-17-4Corrected on site

  Spray bottle containing degreaser not labeled. Operator labeled it

  Intermediate - Spray bottle containing degreaser not labeled. Operator labeled it **Corrected On-Site**

  Intermediate

• 02D-03-4

  Label on a food item (cut cheeses) prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.

  Basic - Label on a food item (cut cheeses) prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.

  Basic

• 21-44-1Corrected on site

  Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table while food is being prepared. Operator moved bucket

  Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table while food is being prepared. Operator moved bucket **Corrected On-Site**

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler; cooked peas (46F - Cooling). Operator stated cooling overnight in large/deep pot, tightly covered with lid, did not reach 41F within 6 hours. See stop sale.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler; cooked peas (46F - Cooling). Operator stated cooling overnight in large/deep pot, tightly covered with lid, did not reach 41F within 6 hours. See stop sale.

  Intermediate

• 12B-07-4Corrected on site

  Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container stored over seasoning under prep table. Employee moved drink

  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container stored over seasoning under prep table. Employee moved drink **Corrected On-Site**

  Basic