GOLDEN KRUST CARIBBEAN BAKERY & GRILL

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot holding cabinet on front counter; cooked chicken (118F - Hot Holding). Operator stated chicken cooked prior to being held over 4 hours. See stop sale. At steam table; cooked akee (128F - Hot Holding); cooked rice and beans (110F - Hot Holding); cooked chicken (125F - Hot Holding); cooked plantains (109F - Hot Holding); cooked oxtail (125F - Hot Holding). held in steam table less than 4 hours, moved to be reheated tom 165F+ and held at 135F or above. At kitchen hot holding cabinet; cooked oxtail (120F - Hot Holding); cooked chicken (112F - Hot Holding) cooked rice and beans (118F - Hot Holding). At front line warmer; cooked rice (125F - Hot Holding). Operator stated cooked prior to being held less than 4 hours, started reheating items 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 hot holding cabinet on front counter; cooked chicken (118F - Hot Holding). Operator stated chicken cooked prior to being held over 4 hours. See stop sale. At steam table; cooked akee (128F - Hot Holding); cooked rice and beans (110F - Hot Holding); cooked chicken (125F - Hot Holding); cooked plantains (109F - Hot Holding); cooked oxtail (125F - Hot Holding). held in steam table less than 4 hours, moved to be reheated tom 165F+ and held at 135F or above. At kitchen hot holding cabinet; cooked oxtail (120F - Hot Holding); cooked chicken (112F - Hot Holding) cooked rice and beans (118F - Hot Holding). At front line warmer; cooked rice (125F - Hot Holding). Operator stated cooked prior to being held less than 4 hours, started reheating items to 165F + to be held at 135F or above. **Corrective Action Taken** **Warning**

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 rice (47F - Cooling). Operator stated cooling overnight in full tightly closed bags, 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 rice (47F - Cooling). Operator stated cooling overnight in full tightly closed bags, did not reach 41F within 6 hours. See stop sale. **Warning**

High Priority

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled soiled dishes while scraping, washing and rinsing, then walked into cooler and handle bags of raw meat without washing hands. Operator discussed with employee who then washed hands.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled soiled dishes while scraping, washing and rinsing, then walked into cooler and handle bags of raw meat without washing hands. Operator discussed with employee who then washed hands. **Repeat Violation** **Admin Complaint**

High Priority

Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair/face while rubbing/readjusting with hands then handled clean utensils and prepared /packaged food for customers without washing hands. Operator discussed with employee who then washed hands.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair/face while rubbing/readjusting with hands then handled clean utensils and prepared /packaged food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**

High Priority

Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drinking from an unenclosed beverage container (plastic bottle with screw on lid) in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee unscrewed beverage bottle lid with hand put to mouth, drank and then screwed the lid back on to lip contact area with hand then proceeded to prepare/package food for customers without washing hands. Advised Operator or proper procedures, employee then washed hands.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drinking from an unenclosed beverage container (plastic bottle with screw on lid) in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee unscrewed beverage bottle lid with hand put to mouth, drank and then screwed the lid back on to lip contact area with hand then proceeded to prepare/package food for customers without washing hands. Advised Operator or proper procedures, employee then washed hands. **Corrected On-Site** **Warning**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; portioned plastic bags of raw pork stored over case of ready to eat cooked plantains. Operator moved cooked plantains to upper shelf.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; portioned plastic bags of raw pork stored over case of ready to eat cooked plantains. Operator moved cooked plantains to upper shelf. **Corrected On-Site** **Warning**

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 rice (47F - Cooling). Operator stated cooling overnight in full tightly closed bags, did not reach 41F within 6 hours. At hot holding cabinet on front counter; cooked chicken (118F - Hot Holding). Operator stated chicken cooked prior to being held over 4 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 rice (47F - Cooling). Operator stated cooling overnight in full tightly closed bags, did not reach 41F within 6 hours. At hot holding cabinet on front counter; cooked chicken (118F - Hot Holding). Operator stated chicken cooked prior to being held over 4 hours. See stop sale. **Warning**

High Priority

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked fish, cooked chicken and cooked oxtails no date mark. Operator stated prepared onsite and held for approximately 36 hours. Advised Operator to date mark items with date prepared.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked fish, cooked chicken and cooked oxtails no date mark. Operator stated prepared onsite and held for approximately 36 hours. Advised Operator to date mark items with date prepared. **Warning**

Intermediate

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked rice (47F - Cooling). Operator stated cooling overnight in full tightly closed bags, 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. At walk-in cooler; cooked rice (47F - Cooling). Operator stated cooling overnight in full tightly closed bags, did not reach 41F within 6 hours. See stop sale. **Warning**

Intermediate

Employee drinking from an unenclosed beverage container (plastic bottle with screw on lid) in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee unscrewed beverage bottle lid with hand put to mouth, drank and then screwed the lid back on to lip contact area with hand then proceeded to prepare/package food for customers. Advised Operator or proper procedures.

Basic - Employee drinking from an unenclosed beverage container (plastic bottle with screw on lid) in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee unscrewed beverage bottle lid with hand put to mouth, drank and then screwed the lid back on to lip contact area with hand then proceeded to prepare/package food for customers. Advised Operator or proper procedures. **Warning**

Basic