SAVOUR OF CARIBBEAN RESTAURANT INC

Violations (8)

• 12A-29-4CriticalCorrected on site

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator picked up knife off the floor then touched clean Tongs; no handwash Operator washed hands and moved tongs to three compartment sink

  High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator picked up knife off the floor then touched clean Tongs; no handwash Operator washed hands and moved tongs to three compartment sink **Corrected On-Site**

  High Priority

• 14-31-5CriticalCorrected on site

  Nonfood-grade bags used in direct contact with food. Cut cabbage in direct contact with thank you to go bag Operator removed product from thank you to go bag

  High Priority - Nonfood-grade bags used in direct contact with food. Cut cabbage in direct contact with thank you to go bag Operator removed product from thank you to go bag **Corrected On-Site**

  High Priority

• 08A-20-5Critical

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler: Raw shell eggs stored over raw fish Operator stored properly

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler: Raw shell eggs stored over raw fish Operator stored properly

  High Priority

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pikliz (61F at 11:15am / 64 at 11:45am - Cooling) as per operator product has been cooling since 10:00am At the current rate of cooling the product will not cool down to 41F within a total of 4 hours Operator moved product into reach in cooler to quick chill

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pikliz (61F at 11:15am / 64 at 11:45am - Cooling) as per operator product has been cooling since 10:00am At the current rate of cooling the product will not cool down to 41F within a total of 4 hours Operator moved product into reach in cooler to quick chill **Corrective Action Taken**

  Intermediate

• 40-06-5Corrected on site

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Purse stored on bags of rice Operator removed

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Purse stored on bags of rice Operator removed **Corrected On-Site**

  Basic

• 53B-14-5

  Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Advised operator to retrain employee

  Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Advised operator to retrain employee

  Intermediate

• 21-07-4Corrected on site

  Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected Sanitizer Bucket to (Chlorine 100ppm)

  Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected Sanitizer Bucket to (Chlorine 100ppm) **Corrected On-Site**

  Basic

• 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