The Caribbean Cabana

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLE, THAT CONTAINS TOXIC CHEMICAL.

*10 Clean Sight and Touch

GRIME BUILD UP IN ICE MACHINE, CLEAN AND SANITIZE.

*39 Cooking equipment free of encrusted grease

OBSERVED GREASE BUILD UP IN BETWEEN AND ON FRYING EQUIPMENT. CLEAN.

*43 Clean vent syst:Intake/exhaust air ducts

OBSERVED DUST/GRIME BUILD UP ON INTAKE VENTS, CLEAN.

*42 Floors/walls/ceiling/nonfood dirty

OBSERVED GRIME ON GASKETS, GRIME IN DRAINS, GRIME/GREASE ON WALLS. CLEAN.

*34 Controlling pests. Eliminating harborage conditions

OBSERVED GREASE BUILD UP AND GRIME IN DRAINS.

*10 Clean Sight and Touch

BOTTOM SHELVES OF RIC/RIF UNITS OBSERVED WITH STICKY PRODUCT ACCUMILATION.

*19 Water & Plumbing in good repair- per code

REPAIR LEAK AT 3 COMP SINK.

*32 Equipment & Utensils resistant pit,chip, crazing

OBSERVED STYROFOAM ICE CHEST USED TO HOLD PRODUCT, ALL EQUIPMENT SHALL BE COMMERCIAL GRADE.

*43 Light bulbs, light shields provided

REPLACE BROKEN LIGHTS UNDER VENT HOOD.

*45 Floor& wall junctures- coved & sealed

SEAL HAND SINK BOLT TO WALL PROPERLY.

*10 Clean Sight and Touch

detail clean the microwave

*39 Equipment in good repair and proper adjustment.

replace broken or hard gaskets

*07 Food safe, good condition, unadulterated, and honestly presented

Ice machine as observed to be heavily soiled

*10 Clean Sight and Touch

Interior of Reach in coolers are soiled.

*14 When to wash hands

Employee observed not washing hands after switching tasks then handling food

*32 Damaged Equipment

Observed cooler gaskets torn. Must be replaced.

*21 RFSM - Not On Site

RFSM holder must be on site during serving hours

*22 Accredited food handler certificate - 60 days

Employees could not produce food handlers upon request

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

Hot water was observed to be 98 degrees after 5 minutes

*28 Date marking > 24 hrs,on site,temp 41F

Did not observe date marking on food in reach in cooler

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Employee drinks observed next to food items

*37 Storing the food at least 15 cm (6 inches) above the floor

Observed 4 boxes of chicken left on the floor in kitchen

*39 Keep utensils handles upright or protected

Observed utensils with handles in food in food storage bins

*42 Floors/walls/ceiling/nonfood dirty

Observed floor, walls and drains soiled. Must clean

*43 Ventilation hood-prevent grease dripping

Observed vent hood dripping grease

*44 Frequency. Refuse, recyclables/returnables removed

Observed trash bag with trash randomly on floor

*45 Premises shall be maintained in good repair

Observed damaged tiles on wall next to the stove

*10 Clean Sight and Touch

bottom shelf of all RIC have liquid and food debris accumulated

*35 Eating food, chewing gum, drinking beverages, or using tobacco

employee drink on shelf above hot hold

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

can not store utensils in standing water mus be 135 or above or flowing

*21 RFSM - Not On Site

RFSM Expired

*22 Accredited food handler certificate - 60 days

must have food handler cards within 60 days of hire

*21 RFSM - Not On Site

no RFSM on site

*41 Food storage containers, identified with common name of food.

label bulk food containers

*42 Dirty nonfood contact surfaces

clean gaskets in RICs

*18 Toxic items stored above food/utensils

Advil stored over food products and food work surfaces

*31 Handwashing lavatory - accessible

bar

*21 RFSM - Not On Site

*35 Hair Restraints effective

Beard nets missing

*21 RFSM - Not On Site

*31 Handwashing lavatory - used for other purpose

*28 Date marking commercially prepared RTE/ TCS food

*36 Cloths in-use for wiping between uses stored

*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo

*39 Utensils, single serve items 6 inches off - floor

*28 Date marking combined ingredients for RTE/ TCS food

*03 Vending Machine. Hot Hold (135øF or higher)

*09 Food protected cross contamination by preparing each type of food at different times or in separ

*21 RFSM - Not On Site

*35 Hair Restraints effective

*36 Cloths in-use for wiping between uses stored

*47 Handwashing signage

*21 RFSM - Not On Site

*35 Eating food, chewing gum, drinking beverages, or using tobacco

no personal items stored with food

*36 Cloths in-use for wiping between uses stored

wiping cloths on counter

*37 Food preparation

all scoops must have handles

*38 Thawing. under running water criteria

thawing meat in 3CS with dirty dishes in other sinks

*47 Handwashing signage

*03 Food products not maintained at 135øF or above

Beef in steamer hold unit 112 degrees F.

*28 Date marking commercially prepared RTE/ TCS food

No date marking of the TCS foods

*31 Individual, disposable towels

*35 Eating food, chewing gum, drinking beverages, or using tobacco

personal drinks in the food prep area

*39 Utensils, single serve items 6 inches off - floor

Single use items sitting on the floor.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

remove dried flowers over spice storage area. Personal items also need to be removed from this area

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Test strips are needed to ensure sanitizing solutions are at proper concentration (200ppm for Quaternary Ammonium)

*19 Hand sink water temperature below 110'F

Hand wash sink needs to be at least 110°F it currently tested at at 86°F