Diddy’s Caribbean Restaurant

Basic – Cardboard used to line food-contact shelves

Cardboard lining table in middle of kitchen.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee cup with tea bag on shelf over clean dishes. Moved. Corrected On-Site

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Bag of personal food on shelf over meats in reach in cooler. Operator moved bag to bottom shelf. Corrected On-Site Repeat Violation

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Phone on shelf over clean dishes. Moved. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Hood filters soiled with dust.

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized

0 ppm. Manager added chlorine then 100 ppm. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Employee preparing pan of food over hand sink in kitchen upon arrival. Moved during this inspection. Corrected On-Site

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Time as a Public Health Control (TPHC) utilized for plantains in kitchen. Written plan on site has food names but is missing procedures. Operator filled in procedures during this inspection. Corrected On-Site