GOLDEN KRUST CARIBBEAN RESTAURANT

Violations (5)

• 6-1ACorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed raw chicken stored in the walk in cooler in the main kitchen cold holding above 41F. CA: items that are cold holding shall be maintained at 41F or below. COS: Food was discarded by PIC. Corrected On-Site. New Violation.

• 6-1BCorrected on site

  Proper hot holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed cut chicken, chicken wings, and pork hot holding below 135F on the small steam table in the front food service area. Per PIC, items were placed on the steam table at 10:30 AM. CA: TCS foods that are hot holding shall be maintained at 135F or higher COS: Items were reheated in the oven in the main kitchen to 165F or higher. Corrected On-Site. New Violation.

• 6-1CCorrected on site

  Proper cooling time and temperature

  Violation of Code: [511-6-1.04(6)(d)] Observed raw oxtails and raw curry goat cooling in the walk in cooler at a rate in which it would not reach 41F in the mandatory time frame. CA: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna COS: PIC and food employee placed food items in ice buckets to quickly cool food down. Corrected On-Site. New Violation.

• 14ACorrected on site

  In-use utensils: properly stored

  Violation of Code: [511-6-1.04(4)(k)] Observed utensil stored in soup with the handle completely submerged in the food in the reach in cooler in the grill prep area. Observed utensils stored in sugar and flour containers with the handle completely submerged in the food in the main kitchen next to the oven. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored, except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. COS: Utensils were removed and placed in ware washing. Corrected On-Site. New Violation.

• 15A

  Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

  Violation of Code: [511-6-1.05(6)(a)] Observed the walk in cooler in the main kitchen with an ambient temperature of 44F. Observed a broken latch on the walk in cooler allowing for air to leak out of the walk in cooler. CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. New Violation. Correct By: 06/18/2026