Golden Krust Caribbean Restaurant & Grill

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed handwashing sink in main kitchen in need of sealing to the wall. 511-6-1.05(4)(b) - Fixed Equipment, Spacing or Sealing (C) (b) Fixed Equipment, Spacing or Sealing. 1. Equipment that is fixed because it is not easily movable shall be installed so that it is: (i) Spaced to allow access for cleaning along the sides, behind, and above the equipment; (ii) Spaced from adjoining equipment, walls, and ceilings a distance of not more than one thirty-second inch or 1 millimeter; or (iii) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. 2. Table-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (i) Sealed to the table; or (ii) Elevated on legs that provide at least a 4 inch (10 centimeter) clearance between the table and the equipment.

Nonfood-contact surfaces clean — Inspector Note: Observed wood interior of front service cabinets, containing rice warmers and handwashing sink, with black accumulation and water damage. Also observed excessive sheet-like ice accumulation on walk-in freezer floors, ice accumulation on walk-in freezer shelving units, and excessive rust accumulation on walk-in cooler shelving units. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Plumbing installed; proper backflow devices — Inspector Note: Observed evidence of walk-in cooler refrigeration unit with evidence of leaking (icicle formation on refrigeration unit piping). Also observed front service reach-in cooler with excessive ice build up on refrigeration unit and disposable metal pans being utilized to catch leaks. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed drain plug missing from outside dumpster. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Physical facilities installed, maintained, and clean — Inspector Note: Observed ceiling tiles in drink storage area and in office with water and and walls in need of repair in drink storage area. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (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. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed chlorine sanitizer in 3-compartment sink at 10 ppm. Employee remade sanitizer solution. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf)

Contamination prevented during food preparation, storage, display — Inspector Note: Observed Sorrell being thawed in the meat sink. PIC advised that she cannot use the meat sink to thaw ready to eat foods and beverages. PIC will use the veggie sink to thaw ready to eat foods and beverages. PIC will also label the meat and veggie sinks by 12/01/25. PIC corrected on site by removing the bucket of Sorrel.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed the three compartment sink was not properly set up to wash, rinse, and sanitize dishes. The second compartment contained soap and water. The first compartment was being used to rinse. PIC instructed on the proper way to set up the three compartment sink. PIC corrected on site. 511-6-1.05(3)(b),(c) - Manual Warewashing, Sink Compartment Requirement; Drainboards (Pf, C) (b) Manual Warewashing, Sink Compartment Requirements. 1. A sink with at least three compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. Pf 2. Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. Equipment and utensils that are too large for the warewashing sink, shall be washed, rinsed, and sanitized manually or cleaned through pressure spray methods. Pf 3. Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved. Alternative manual warewashing equipment may include: (i) High-pressure detergent sprayers; (ii) Low- or line-pressure spray detergent foamers; (iii) Other task-specific cleaning equipment; (iv) Brushes or other implements; or (v) Receptacles that substitute for the compartments of a multicompartment sink. (c) Drainboards. Drainboards, utensil racks, or tables large enough to separately accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing.

Nonfood-contact surfaces clean — Inspector Note: Observed the cabinets in the front of house contained dirt build up and debris. PIC will have the interior of the cabinets cleaned by 12/01/25.

Plumbing installed; proper backflow devices — Inspector Note: Observed the plumbing in bad repair in the front of house hand sink. The hot water was turned off due to the hot water faucet causing a continuous leak. PIC will have the hand sink leak repaired by 11/29/25.

Physical facilities installed, maintained, and clean — Inspector Note: Observed liquid build up on ceiling tile in the storage area in the back of house. PIC will have the ceiling cleaned by 12/01/25. Also observed ice build up on the floor in the walk in freezer located behind the building. PIC will have the freezer defrosted by 12/01/25. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (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. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Management knowledge, responsibilities, reporting — Inspector Note: 2-2a) Violation of .03(4)(a)-(f): Employees are not aware of any employee health policy and do not show knowledge of reportable illnesses and symptoms. PIC could not provide signed employee health policy indicating that employees are aware of the employee health policy. PIC will implement the employee health policy by 11/29/25