- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cleaned and sanitized equipment or utensils not properly stored, clean tongs were stored next to dirty pots and pans also next to handsink.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
- Basic - Food stored on floor, boxes of curry powder by dry storage area. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, stored on top of prep table.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, rice was 52°f, stored inside enclosed plastic bag, inside reach in cooler., product was discarded. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing, holding equipment **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling, rice was 52°f, product was discarded.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, rice inside reach in cooler.
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
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