GOLDEN CRUST BAKERY & CARIBBEAN RESTAURANT
4703 N STATE ROAD 7, CORAL CREEK PLAZA
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 6/14/2024
High Priority
3
Intermediate
1
Basic
0
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Walk in cooler: mackerel (48F - Cold Holding) as per operator item not prepared or portioned today. As per operator item out of temperature for approximately 3 hours. Advised operator to place item in walk in freezer to quick chill.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at Hot box in kitchen: Jerk chicken 128F hot holding ; Plantains 125F hot holding. As per operator items held out of temperature for approximately 30 minutes. Operator placed in oven to reheat to 165F +. **Corrective Action Taken**
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200ppm) at triple sink - operator corrected to 100ppm chlorine sanitizer. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed at kitchen On counter: liver @1015 since 9:30am (115F - Cooling) - 113F @11:02am At current rate of cooling item will not reach 70F within 2 hours. operator place item in ice bath to quick chill ; walk in: brown stew sauce(cooked vegetables)(48F cooling ) at 10:50 since 8:30am 48F @11:17am At current rate of cooling item will not reach 41F within 4 hours. Advised operator to place item in walk in freezer to quick chill.
Food safety inspection conducted on 6/14/2024 revealed 4 total violations (3 high priority, 1 intermediate, 0 basic).
Inspection on 11/29/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Items in reach in cooler on sales floor has several foods not labeled
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour not labeled Chef labeled flour Corrected On-Site
Food safety inspection conducted on 11/29/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 8/18/2023
High Priority
5
Intermediate
2
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed by the hand sink in the kitchen.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 40-06-5: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
- 14-11-5:Basic - Equipment in poor repair.Torn gasket observed at walk in cooler door.
- 10-01-5: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.
- 10-06-5: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.
- 16-46-4: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.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator replaced sanitizer now 100ppm. Corrected On-Site
- 12A-07-5: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.
- 03A-02-5: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. 2. 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**
- 03B-01-6: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**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed peroxide bottle stored with clean equipment in ware washing area. Operator removed. Corrected On-Site
- 29-42-4: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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris. Observed on the can opener blade in the kitchen.
- 31B-02-4: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
Food safety inspection conducted on 8/18/2023 revealed 15 total violations (5 high priority, 2 intermediate, 8 basic).