Charlies Caribbean Kitchen Improves its Sanitary Rating

Basic - Dead roaches on premises.4 dead roaches behind reach in freezer **Corrected On-Site**

High Priority - Employee washed hands with cold water. **Corrected On-Site**

High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches by mop sink

Basic - - From inspection on 2016-10-18: Basic - No Heimlich maneuver/choking sign posted. - From follow-up inspection on 2016-10-21: **Time Extended**

High Priority - - From inspection on 2016-10-18: High - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection on 2016-10-21: **Time Extended**

Intermediate - - From inspection on 2016-10-18: Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** - From follow-up inspection on 2016-10-21: **Time Extended**

Basic - Equipment in poor repair. Water heater

Basic - Grease accumulated on kitchen floor and/or under cooking equipment

Basic - No Heimlich maneuver/choking sign posted.

High Priority - High - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Employee washed hands with cold water.

Intermediate - Hot water not provided/shut off at employee handwash sink.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**

Intermediate - No hot running water at three-compartment sink.

Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**

Basic - Faucet/handle missing at plumbing fixture.hand washing sink

Basic - Hole in or other damage to wall. Kitchen

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. chicken **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

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. Chicken next to fish

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **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. Chicken, turkey, pork

No Violations Were Observed

Basic - No mop sink or curbed cleaning facility provided.

High Priority - Hotel and Restaurant license is expired.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

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

Basic - No mop sink or curbed cleaning facility provided.

High Priority - Hotel and Restaurant license is expired.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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 - Observed ambient air thermometer not located in the coolest part of the hot holding unit.

Intermediate - Observed no chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - Observed no probe thermometer provided to measure temperature of food products.