GOLDEN KRUST CARIBBEAN RESTAURANT Inspection – July 2, 2024

High Priority 1

#5High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked rice. Walk In Cooler Employee removed fish and placed on bottom shelf **Corrected On-Site**

Corrected On-Site

Intermediate 3

#6Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

#7Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit used to test sanitizer.

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand was sink next to 3 Compartment sink. Employee replaced paper towel **Corrected On-Site**

Corrected On-Site

Basic 4

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of Pure Life Drinking Water on prep table Employee removed drinking water from prep table **Corrected On-Site**

Corrected On-Site

#2Basic13-04-4

Basic – Employee with no beard guard/restraint while engaging in food preparation.

#3Basic16-13-5

Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

#4Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Florida Food Watch