Golden Crust Bakery & Caribbean Restaurant

Basic – Carbon dioxide/helium tanks not adequately secured. Observed by the hand sink in the kitchen.

Basic – Current Hotel and Restaurant license not displayed.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored with drink mix. Operator removed jacket. Corrected On-Site

Basic – Equipment in poor repair.Torn gasket observed at walk in cooler door.

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle observed touching uncooked rice.

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Utensil observed touching cooked rice in the rice warmer.

Basic – Old labels stuck to food containers after cleaning. Observed on cleaned pan with old label attached on the clean utensil storage rack near ware wash sink.

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator replaced sanitizer now 100ppm. Corrected On-Site

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Employee placed gloves on without washing hands and proceeded to grab a clean spoon to serve food to a customer.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

1) walk in cooler: butter (51F); fish (51F). Per operator delivery received. Foods out of temperature less than two hours. Moved foods to the freezer

n2. milk (51F – Cold Holding) inside reach in cooler in the kitchen. Held less than 3 hours. Operator moved to walk-in to quick chill. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Jerk pork (113F – Hot Holding), holding less than four hours in heat box per operator. Hot box temperature set at coldest setting, operator raised temperature of the hot box. Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored. Observed peroxide bottle stored with clean equipment in ware washing area. Operator removed. Corrected On-Site

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose attached to the mop sink without a vacuum breaker.

Intermediate – Food-contact surface soiled with food debris. Observed on the can opener blade in the kitchen.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand sink in the kitchen. Operator installed paper towels. Corrected On-Site