Cafe Caribe

Basic – Bowl or other container with no handle used to dispense food. Rice plastic bin under oven. Repeat Violation

Basic – Food stored on floor. Boxes of meat and juices on floor. Walk in cooler

Beans in bin and rice under oven on floor Repeat Violation

Basic – Old labels stuck to food containers after cleaning. Dry dish pans on storage shelf.

Basic – Single-service articles improperly stored. Togo containers on floor in boxes.

Basic – Time/temperature control for safety food thawed in an improper manner. Cook plantains sitting on meat slicer.

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Discussed with employees the importance of washing hands and changing gloves.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding cheese provolone 60 f on counter. Operator placed in freezer. Corrective Action Taken

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.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for management and multiple employees signed and manager. Next unannounced inspection.

Intermediate – Spray bottle containing toxic substance not labeled. Red substance in clear bottle by water heater.