MILY CARIBBEAN RESTAURANT

Violations (9)

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter in kitchen , cooked goat (53F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter in kitchen , cooked goat (53F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter in kitchen , cooked goat (53F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours. See stop sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter in kitchen , cooked goat (53F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours. See stop sale.

  High Priority

• 02D-01-5RepeatCorrected on site

  Working containers of food removed from original container not identified by common name. Sugar moved from its original packaging not labeled. Operator labeled during the inspection.

  Basic - Working containers of food removed from original container not identified by common name. Sugar moved from its original packaging not labeled. Operator labeled during the inspection. **Corrected On-Site** **Repeat Violation**

  Basic

• 11-03-5

  Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to operator.

  Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to operator.

  Intermediate

• 11-27-4

  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator.

  Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator.

  Intermediate

• 31A-09-4Corrected on site

  Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by chair and table. Operator removed making sink accessible.

  Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by chair and table. Operator removed making sink accessible. **Corrected On-Site**

  Intermediate

• 23-03-4

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

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed to the side of stove and fryer in kitchen soiled with soiled with grease, food debris, dirt, slime or dust.

  Basic

• 05-06-4

  Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

  Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

  Intermediate

• 22-16-4Repeat

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

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in dukers cooler soiled with food debris. **Repeat Violation**

  Basic