Nick Caribbean Restaurant

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance inside ice machine. Repeat Violation Warning

Basic – Equipment in poor repair. Walk in cooler #1 ambient temperature 50°F. Manager called technician Corrective Action Taken Warning

Basic – Floor not cleaned when the least amount of food is exposed. Food debris throughout the kitchen floor and walk in cooler floor.n Warning

Basic – Food not stored at least 6 inches off of the floor. Plastic containers with turkey on the floor inside walk in cooler. n Warning

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Warning

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves soiled Warning

Basic – Wet wiping cloth not stored in sanitizing solution between uses. On top of the preparation table. Warning

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees putting incoming food items delivered, and retuning to work in food preparation without washing hands. Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked pork inside walk in cooler. Warning

High Priority – Rodent activity present as evidenced by rodent droppings found. Observe 3 rodent droppings on the floor inside inside storage room. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked turkey 51°F, pork 53°F, raw pork 52°F inside walk in cooler, As per manager for less than 24/hrs. He called technician. Corrective Action Taken Warning

Intermediate – Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in triple sink. Advised manager Warning

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. Poster was provided to operator Corrective Action Taken Warning

Intermediate – Handwash sink not accessible for employee use at all times. Plastic container with sanitizer in it. Repeat Violation Warning

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

Intermediate – No probe thermometer provided to measure temperature of food products. Warning

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. Form was provided to operator Warning