CARIBBEAN VYBEZ CUISINE

Violations (3)

• 6-1ACorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed several TCS foods cold holding at above 41F in RIC in main kitchen (*see asterisks*). C/A: All TCS foods cold held must be maintained at 41F and below. COS: Food discarded. Corrected On-Site. New Violation.

• 6-1BCorrected on site

  Proper hot holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed several TCS foods hot holding at above 135F in main kitchen and along front food service area. C/A: All TCS foods hot held must be maintained at 135F and above. COS: Per PIC food cooked/heated less than 1-hour ago; all food reheated to 165F and above. Corrected On-Site. New Violation.

• 15ACorrected on site

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

  Violation of Code: [511-6-1.05(6)(q)1&3] Observed RIC 1 in main kitchen cold holding at above 41F in main kitchen. C/A: Repair unit to cold hold at 41F and below. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. COS: All TCS foods out of temperature discarded or moved to other cooler. Cooler must be serviced to maintain 41F and below prior to storing TCS foods. Corrected On-Site. New Violation.