Carribbean Cove Rest & Lounge Improves its Sanitary Rating

Basic - - From inspection on 2016-12-12: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Wire shelving across from cooking equipment **Warning** - From follow-up inspection on 2016-12-19: **Time Extended**

Basic - - From inspection on 2016-12-12: Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection on 2016-12-19: **Time Extended**

Basic - - From inspection on 2016-12-12: Basic - Grease accumulated on kitchen floor and/or under cooking equipment a Not edges and under triple sink **Warning** - From follow-up inspection on 2016-12-19: **Time Extended**

Basic - - From inspection on 2016-12-12: Basic - Interior of microwave soiled with encrusted food debris. Black microwave **Warning** - From follow-up inspection on 2016-12-19: Still soiled on top **Time Extended**

Basic - - From inspection on 2016-12-12: Basic - Plumbing system in disrepair. Pipe under mop sink cracked **Warning** - From follow-up inspection on 2016-12-19: Temporarily fixed with tape until plumber arrives **Time Extended**

Intermediate - - From inspection on 2016-12-12: Intermediate - Reach-in cooler shelves soiled with food debris. Glass door cooler **Warning** - From follow-up inspection on 2016-12-19: still soiled **Time Extended**

- From inspection on 2016-12-12: Portable fire extinguisher gauge in red zone. For reporting purposes only.cookline - From follow-up inspection on 2016-12-19: **Time Extended**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Wire shelving across from cooking equipment **Warning**

Basic - Duct tape used to repair nonfood-contact surface. On floor drain to hold cover in place **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. **Warning**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment a Not edges and under triple sink **Warning**

Basic - Interior of microwave soiled with encrusted food debris. Black microwave **Warning**

Basic - No copy of latest inspection report available. **Repeat Violation** **Warning**

Basic - Plumbing system in disrepair. Pipe under mop sink cracked **Warning**

Basic - Single-service articles improperly stored. ON floor in storage room observed case of to go containers **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. Foil pans **Warning**

Basic - Working containers of food removed from original container not identified by common name. Corn starch in pantry **Corrected On-Site** **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. White reach n observed raw chicken over goat **Repeat Violation** **Warning**

High Priority - Toxic substance/chemical stored by or with single-service items. Gas can in storage room by to go containers **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a lamp in hand sink at bar **Corrected On-Site** **Warning**

Intermediate - Reach-in cooler shelves soiled with food debris. Glass door cooler **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Several items in glass door cooler. Operator states she prepares items in Saturday. **Repeat Violation** **Warning**

Portable fire extinguisher gauge in red zone. For reporting purposes only.cookline

Basic - - From inspection on 2016-06-02: Basic - Floor tiles cracked, broken or in disrepair. Duct tape in front of stove **Repeat Violation** **Warning** - From follow-up inspection on 2016-06-03: **Time Extended**

Basic - Floor tiles cracked, broken or in disrepair. Duct tape in front of stove **Repeat Violation** **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs and spoon in 98° water. **Warning**

Basic - No copy of latest inspection report available. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Lemon bleach on site. Cannot be a scented bleach. **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over raw pork **Corrected On-Site** **Warning**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Chicken, Ox tail etc. **Repeat Violation** **Warning**

Basic - Floor tiles cracked, broken or in disrepair. Duct tape in front of stove. **Warning**

Basic - Light not functioning. Mop room. **Warning**

Basic - Floor tiles cracked, broken or in disrepair. Duct tape in front of stove. **Warning**

Basic - Food stored on floor. In dry storage closet, jug of oil **Warning**

Basic - Light not functioning. Mop room. **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **dish area, kitchen. Repeat Violation** **Repeat Violation** **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Repeat Violation** **Warning**

High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar, ladies room. **Warning**

Intermediate - No soap provided at handwash sink. Bar. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Oxtail, chicken. **Warning**

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies room **Repeat Violation**

Basic - Carbon dioxide/helium tanks not adequately secured. At bar. **Repeat Violation**

Basic - Case/container/bag of food stored on floor in kitchen. Box oil in kitchen floor, and case plastic water bottles on bar floor **Corrected On-Site**

Basic - Ceiling shows damage or is in disrepair. Above shelving between prep/dish area and kitchen area. Paint is peeling

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle on prep table **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**

Basic - Floor tiles cracked, broken or in disrepair. In front of range, repaired with duct tape

Basic - Grease accumulated on kitchen floor and/or under cooking equipment under range and 3 bay sink

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Light not functioning. Over range **Repeat Violation**

Basic - Light shield damaged/in disrepair. No endcaps on light over range

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over 3 bay sink area and drying rack **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. At bar **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. To go containers **Corrected On-Site**

High Priority - Container of medicine improperly stored. Various medicines and vitamins stored on prep table **Corrected On-Site** **Repeat Violation**

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spoon in greasy water at 109°. Operator changed water and turned up temperature. Rechecked and found at 135° **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. oxtail 111°, sauted cabbage 119°, recommended to reheat to 165°. Recheck and found oxtail at 190° and cabbage at 201° **Corrected On-Site** **Repeat Violation**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw pork and fish over okra in white reach in freezer **Corrected On-Site** **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Oxtail, jerk chicken, and beans in glass door cooler made Monday. Operator dated **Corrected On-Site** **Repeat Violation**

Portable fire extinguisher gauge in red zone. For reporting purposes only.

Basic - Bathroom door not self-closing. Ladies room

Basic - Build-up of soil/debris on the floor under shelving. Floor under matting at bar area **Repeat Violation**

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Over 3 bay sink

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Light not functioning. Over range

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout kitchen

Basic - Moderate Build-up of grease/dust/debris on hood filters. **Repeat Violation**

Basic - Mop/service sink in disrepair. Broken leg and pipe. Mop sink is not useable

Basic - No handwashing sign provided at a hand sink used by food employees. By. 3 bay sink **Corrected On-Site**

Basic - Shelf under preparation table soiled with food debris. **Repeat Violation**

High Priority - Container of medicine improperly stored. Containers of medicines and vitamins stored on prep table

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Mop sink broken, operator stats she dumps mop water outside

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut cabbage from the morning found at 70°

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Found Cabbage 110°oxtail 96°rice and beans 105° , recommend reheat to 135°, checked and found cabbage at 175°, oxtail 191° rice and beans 185° **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Reach in cooler raw eggs over rte, raw beef over French fries in reach in freezer

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Empty soda cans in bar hws

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Precooked items in reach in cooler **Repeat Violation**

Basic - Build-up of soil/debris on the floor under shelving. In bar area.

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Build-up of soil/debris on the floor under shelving. In bar area.

Basic - Food debris accumulated on kitchen floor. Heavy build up.

Basic - Shelf under preparation table soiled with food debris.

Basic - Wall soiled with accumulated food debris.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

High Priority - Roach activity present as evidenced by live roaches found. Observed four live roach like insects in unused freezer.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - Floor soiled/has accumulation of debris. Bar area.

Basic - Food stored on floor.

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

High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Prep shelves.

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.

Basic - Build-up of soil/debris on the floor under shelving. Bar area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.

Basic - Food stored on floor. Cabbage. **Corrected On-Site**

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 82°

High Priority - Container of medicine improperly stored. On prep table. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.

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

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over beef, rif

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site. turned crockpot to high.

Critical - Observed interior of microwave soiled.

Observed build-up of grease on nonfood-contact surface. hood filters.

Observed food debris accumulated on kitchen floor.

Critical - Observed interior of microwave soiled.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board.

Observed build-up of food debris, dust or dirt on nonfood-contact surface.hand sink.

Observed food debris accumulated on kitchen floor. bar.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

Critical - Observed raw animal food stored over ready-to-eat food. raw cow feet over cabbagegarlic, ric. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw non commercially packaged meat, over vegetables , upright freezer. Corrected On Site.

Critical - Observed food stored on floor. rice, beans.

Lights missing the proper shield, sleeve coatings or covers. reach in. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 92 meat pies, in dining room unit Corrected On Site. heated up and turned unit up.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. goat, cabbage on stove. Corrected On Site. reheated.

Critical - Observed potentially hazardous food thawed at room temperature. bags of chicken. in cooler. Corrected On Site.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw non commercially packaged chicken over beef, etc. reach in freezer.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over vegetables , reach in. Corrected On Site.

Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 91 degrees.

Critical - Hand wash sink lacking proper hand drying provisions. bar.

Critical - Handwashing cleanser lacking at handwashing lavatory. bar.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken, oxtails. Corrected On Site. rapidly reheated to 165.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 83 degrees. Corrected On Site. turned up crockpot.

Observed food debris accumulated on kitchen floor. at bar under wood grates.

Critical - Observed chlorine sanitizing solution exceeding the maximum concentration allowed in towel bucket. Corrected On Site.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Large pots in kitchen.

Critical - License expired within 30 days after expiration date. $312.00 owed to bring license current. Operator mailed payment 4/28/09.

Critical - Observed expired Food Manager Certification. Expired 1/26/09.

Critical - Observed food stored on floor. Observed a bag of rice on floor in kitchen.

No Violations Were Observed

No Violations Were Observed