SCOTCH BONNET CARIBBEAN RESTAURANT

Violations (8)

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (106F-122F - Hot Holding); items being held at front counter in warmer for approximately 1 hour. Operator reheated to 165F and turned up temperature in warmer cooked fish (112F - Hot Holding) operator states item has been in steam table for approximately 1 hour. Operator discarded.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (106F-122F - Hot Holding); items being held at front counter in warmer for approximately 1 hour. Operator reheated to 165F and turned up temperature in warmer cooked fish (112F - Hot Holding) operator states item has been in steam table for approximately 1 hour. Operator discarded. **Corrected On-Site**

  High Priority

• 29-42-4Critical

  Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

  High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink with hose attached

  High Priority

• 14-31-5Critical

  Nonfood-grade bags used in direct contact with food. Can liners used to store raw chicken, raw beef in walk in cooler. Discussed with operator. Operator began removing

  High Priority - Nonfood-grade bags used in direct contact with food. Can liners used to store raw chicken, raw beef in walk in cooler. Discussed with operator. Operator began removing **Corrective Action Taken**

  High Priority

• 14-17-4

  Ware washing shelves with rust that has pitted the surface.

  Basic - Ware washing shelves with rust that has pitted the surface.

  Basic

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated dust.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed above ware washing area

  Basic

• 53A-03-7

  Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Some manager certifications expired Current manager certification provided for establishment

  Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Some manager certifications expired Current manager certification provided for establishment

  Intermediate

• 16-13-5Corrected on site

  Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

  Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee conducting ware washing by washing sanitizing and rinsing. Discussed with employee and operator, employee reversed and re sanitized wares **Corrected On-Site**

  Basic

• 32-24-5Corrected on site

  Operator does not permit customers to use bathroom. Sign on door stating restroom out of order. Restroom in working order. Operator removed signage. Discussed with operator

  Basic - Operator does not permit customers to use bathroom. Sign on door stating restroom out of order. Restroom in working order. Operator removed signage. Discussed with operator **Corrected On-Site**

  Basic