Casting Caribbean Resto LLC

The inspector came back and found the problems fixed.

• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair...throughout kitchen, dishwashing area, prep area. Working on it at time of inspection

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Water source
  • Intermediate: Handwash sink does not provide water through a mixing valve or combination faucet...cold water not running in handwashing sink at front line .
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found....4 rodent droppings around water heater by the bathroom.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair...throughout kitchen, dishwashing area, prep area.
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas...groove in ceiling tiles throughout establishment.

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours....cooked pork 76°F, cooked pork 64°F in dip container with covered in reach in cooler . Per Cook and date marked food was cooked yesterday.
• Food out of temperature
  • High priority: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours....cooked pork 76°F, cooked pork 64°F in dip container with covered in reach in cooler . Per Cook and date marked food was cooked yesterday. Stop sale issue . Operator burned discarded food
• Food protection and cross-contamination
  • Basic: Food stored on floor...water on floor at front line . Operator properly stored.
• Handwashing and hygienic practices
  • High priority: Single-use gloves not changed as needed after changing tasks or when damaged or soiled...employee used cell phone , touched dirty surfaces and then handle cleaned container serve food to customers without changed gloves and washing hands . Employee washed hands after discussion.
• Food-contact surfaces clean and sanitized
  • High priority: Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized....Chlorine 200+ppm . Operator added water to diluted chlorine. Chlorine 100 Ppm.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found....approximately 1 rodent droppings front of the reach in cooler at dishwashing area. 3 rodent droppings between wall and reach in cooler at dishwashing area. 3 rodent droppings shelf underneath prep table at dishwashing area. 3 rodent droppings shelf underneath prep table at kitchen. 4 rodent droppings between wall and shelf at kitchen. 1 rodent dropping between wall and shelf at east side of kitchen 11 rodent droppings underneath shelf at dry food storage room. 1 rodent droppings top on it salt box at dry storage room 15 rodent droppings top on bean storage container at dry storage
• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall...throughout establishment.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair...throughout kitchen, dishwashing area, storage area.