Caribbean Catering

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Bowl or other container with no handle used to dispense food in seasame seeds.

Basic – Condensation or other drainage not disposed of according to law. Mop sink drains onto the ground due to no drain connection for mop sink.

Basic – Ice machine exterior soiled.

Basic – Plumbing system in disrepair

Mop sink drain line is missing

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine . Ecolab was called for service. nTriple sink is set up to sanitize Quaternary at 200 ppm. Corrective Action Taken

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Triple sink will be set up for sanitizing dishes and technician will be called n3 compartment sink is set up to sanitized quat @200 ppm. Corrected On-Site

High Priority – Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

High Priority – Raw beef stored over/not properly separated from ready-to-eat butter in walk-in cooler. Corrected On-Site

High Priority – Toxic substance/chemical improperly stored

Butane on shelf with food. Corrected On-Site

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in dish area

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. Corrective Action Taken

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. Corrective Action Taken