Dunns River Island Cafe
| Inspection Date | 01/23/2024 |
| Inspection Disposition | Administrative complaint recommended |
Inspection January 23rd, 2024
Violations
| Code | Description |
|---|---|
| 36-32-5 |
Basic – Ceiling/ceiling tile shows damage or is in disrepair.6 ceiling tiles in kitchen damaged with water stain |
| 36-34-5 |
Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen. |
| 14-11-5 |
Basic – Equipment in poor repair. Reach in cooler gasket under flip top in cook line torn. |
| 02D-01-5 |
Basic – Working containers of salt removed from original container not identified by common name. Manager labeled container during inspection. Corrected On-Site |
| 03D-02-5 |
High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Beans (48-50F – Cooling). Per Manager food item in unit overnight. Item not prepared or portioned today. Item stored in a deep bucket. See stop sale. |
| 01B-02-5 |
High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top- ; Tofu (55-57F – Cold Holding) Mashed potatoes (52F – Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Observed gasket torn. See Stop SalennCooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Beans (48-50F – Cooling). Per Manager food item in unit overnight. Item not prepared or portioned today. Item stored in a deep bucket. See stop Sale |
| 03A-02-5 |
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top- ; Tofu (55-57F – Cold Holding) Mashed potatoes (52F – Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Observed gasket torn. See Stop Sale |
| 03B-01-6 |
High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Jerk Chicken (98-118F – Hot Holding). Per Cook food item in unit less than 4 hours. Cook reheated. Item placed on TPHC. Corrective Action Taken Repeat Violation Admin Complaint |
- Ownership Changed: Current
- Rank:
- Expiration Date: 12/01/2024
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