GOLDEN KRUST CARIBBEAN BAKERY & GRILL

Violations (8)

• 02HCritical

  After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.

• 04HCritical

  Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

• 04KCritical

  Evidence of rats or live rats in establishment's food or non-food areas.

• 02GCritical

  Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

• 04ACritical

  Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

• 10B

  Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

• 10D

  Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.

• 08A

  Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.