Caribbean Spice Bar & Restaurant Improves its Sanitary Rating

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in cooler.

Critical - Violation: 02-26-1Working containers of food removed from original container not identified by common name.

Critical - Violation: 05-08-1No thermometer provided to measure temperature of food product. for cooks.

Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit. reach in unit.

Violation: 10-07-1Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Violation: 12A-03-1Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.

Critical - Violation: 31-12-1Observed handwash sink used for purposes other than handwashing. washing dishes.

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in cooler.

Critical - Working containers of food removed from original container not identified by common name.

Critical - No thermometer provided to measure temperature of food product. for cooks.

Critical - No conspicuously located thermometer in holding unit. reach in unit.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.

Critical - Observed handwash sink used for purposes other than handwashing. washing dishes.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

no proof of employee training

manager certification not provided.

hot water not provided.

Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit. kitchen .

Violation: 24-06-1Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. pots and pans in the back room.

Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink. 3comp sink.

Violation: 42-11-1Observed unnecessary items on the premise. back room.

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Manager lacking proof of Food Manager Certification.

No Heimlich maneuver sign posted.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.

Critical - Working containers of food removed from original container not identified by common name.

Critical - Manager lacking proof of Food Manager Certification.

No Heimlich maneuver sign posted.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - No thermometer provided to measure temperature of food product.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.