Donna’s Caribeans Restaurant

Basic – Bowl or other container with no handle used to dispense food. Back of house

Observed plastic container with no handle used to dispense sugar. PIC removed.. Corrected On-Site

Basic – Dead roaches on premises. Back of house next to walk in cooler

Observed one dead roach next to water heater

Employee removed and sanitized area. Corrected On-Site

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. – Reach in cooler in back of house

Observed opened bottle of employee beverage stored in cooler next to microwave

Employee removed.n Corrected On-Site

Basic – Walk-in cooler shelves with rust that has pitted the surface.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Observed Mac and Cheese (54F – Cooling). Per operator item was not prepared or packaged today. Food was prepared prior to 2:30pm yesterday and placed to cool. nSee stop sale.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nCooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Observed Mac and Cheese (54F – Cooling). Per operator item was not prepared or packaged today. Food was prepared prior to 2:30pm yesterday and placed to cool.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Observed Patties (82F – Hot Holding)nItems were placed in warming unit at approximately 8:00am. Items were out of temperature for approximately 1 hour. Employee placed patties in oven to be reheated. Corrective Action Taken

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Observed no test strips used to check chlorine used in sanitizing solution.