- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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03/01/2016 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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02/24/2015 | Inspection | Raw meat stored above fresh vegetables. Corrected-no dripping- moved vegetables to top shelf. Handwashing sink spigot is broken. Thermometer missing in the frigidaire freezer. CPR kit missing. Steam table not currently working. |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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11/10/2014 | Inspection | Raw meat was stored above cooked meat. Corrected by moving to lowest shelf. Sanitizers were not adequate. Corrected by making new solutions. A new choking poster was given. CPR kit was missing. Cuban Rice 150F, Veg + Rice 145F, Red Beans 142F, Pork Chops 145F, Chicken 150F, Yucca 140F in hot holding. |
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