CARIBEAN EXPRESS INTL LLC

Washing fruits and vegetables — Inspector Note: OBSERVATION: cilantro being rinsed at the dish wash sink. CA: 1. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS: re-rinsed at the produce sink. Discussed with PIC to place the produce sink sign in a more visible location.

Nonfood-contact surfaces clean — Inspector Note: OBSERVATION: Exterior of coolers and freezers unclean on the exterior and interior with noticable food particles, various shelves in the kitchen. DISCUSSED with staff that thorough cleaning is needed. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: OBSERVATION: floor underneath shelves/coolers unclean with debris CA: (a) Good Repair. All physical facilities shall be maintained in good repair.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: OBSERVATION: Cup without a lid sitting on the prep table. CA: 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS-cup relocated and a cover was placed on the cup.

Adequate handwashing facilities supplied & accessible — Inspector Note: OBSERVATION: Food handler washing hands at the dishsink. CA: (d) Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf COS-Rewashed hands at the handsink at the direction of the Person in Charge.

Adequate handwashing facilities supplied & accessible — Inspector Note: OBSERVATION: In women's restroom there was an inadequate amount of soap in the pump. CA: (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: soap dispenser refilled.

Adequate handwashing facilities supplied & accessible — Inspector Note: OBSERVATION: Men's restroom has no paper towels to dry hands. CA: (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf COS- paper towels placed in the restroom

Adequate handwashing facilities supplied & accessible — Inspector Note: OBSERVATION: Rear handsink in the kitchen observed with cloth aprons, plastic bags in the basin. COS: items removed from the handsinks. Discussed with staff that the handsink shall be free and clear at all times. CA: (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf

Food separated and protected — Inspector Note: OBSERVED in the Saba 2 dr cooler raw chicken above raw pork and raw pork and chicken above the spicy slaw. COS: Chicken removed from the cooler, seasoned pork relocated to the bottom shelf and raw pork in sealed bag relocated to the freezer. Discussed in detail the storage procedures and used the posted storage sign provided to show how to properly store. CA: (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

Approved thawing methods used — Inspector Note: Raw turkey thawing in stagnant water. Discussed with staff that when thawing in the sink, cool water must continuously run over meat while thawing in the sink. COS- water turned on to flow over the chicken CA: (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: OBSERVATION: clean pots observed stored on the floor in the kitchen. Discussed with staff to keep cooking equipment and all other items 6 inches above the floor. CA: (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Nonfood-contact surfaces clean — Inspector Note: OBSERVATION: Exterior of coolers and freezers unclean on the exterior and interior with noticable food particles, standing water in the Maxxcooler, exterior of the metal food container near the stove, shelves near the 3 compartment sink, various other shelves. DISCUSSED with staff that thorough cleaning is needed.

Physical facilities installed, maintained, and clean — Inspector Note: OBSERVATION: floor underneath shelves unclean with debris CA: (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Adequate handwashing facilities supplied & accessible — Inspector Note: OBSERVATION: Front and rear handsinks in the kitchen observed with cloth aprons, backpack, pan and other items in the basin. COS: items removed from the handsinks. Discussed with staff that the handsink shall be free and clear at all times. CA: (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: OBSERVATION: Front and rear kitchen handsinks not supplied with soap. COS: handsoap purchased from nearby store and places at the handsinks. CA: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: OBSERVATION: Front handsink observed without paper towels. COS: paper towels placed at the handsink during the inspection. Discussed with staff that the handsink shall be supplied properly at all times. CA: 1. Individual, disposable towels; P

Food separated and protected — Inspector Note: OBSERVED in the MaxxCold cooler raw shell eggs stored next to and above produce and condiments. COS: eggs relocated in the cooler to the bottom shelf with space between it and other items. Storage sign provided. CA: (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVATION: Raw turkey observed on the drainboard and thawing in the produce sink. COS: raw turkey relocated to the dish sink. Vegetable sink cleaned and sanitized. CA: (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. P

Toxic substances properly identified, stored, used — Inspector Note: OBSERVED: 2 spray bottles stored outside of the original container without a label. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS-labels written for bottles and will be taped by the close of business.