DULCIOS CARIBBEAN RESTAURANT

Violations (2)

• 03A-02-5CriticalCorrected on site

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Right side glass door reach in cooler; cooked turkey (47F - Cold Holding). Operator stated not prepared or portioned today, held less than 4 hours, moved to reach in freezer, returned to 41F to be held at or below 41F. Operator agrees to not store any temperature control for safety food inside right side glass door reach in cooler until unit is able to maintain product temperature at 41F or below.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Right side glass door reach in cooler; cooked turkey (47F - Cold Holding). Operator stated not prepared or portioned today, held less than 4 hours, moved to reach in freezer, returned to 41F to be held at or below 41F. Operator agrees to not store any temperature control for safety food inside right side glass door reach in cooler until unit is able to maintain product temperature at 41F or below. **Corrected On-Site**

  High Priority

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked white rice (128F - Hot Holding); cooked black rice (130F - Hot Holding). Operator stated rice cooked prior to being held in steam table for less than 2 hours, reheated to 165F+ to be held at 135F or above.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked white rice (128F - Hot Holding); cooked black rice (130F - Hot Holding). Operator stated rice cooked prior to being held in steam table for less than 2 hours, reheated to 165F+ to be held at 135F or above. **Corrected On-Site**

  High Priority