Used wiping cloth stored on prep surface.Ĭritical violations: Open employee canned beverage being kept in meat display cooler. Post current permit in customer view.Ĭritical violations: Multiple bottles and containers in prep area without labels. Noncritical violations: Permit not posted. It is possible after talking to the employees, the cheese was not reheated completely prior to turning down the holding unit temperature. Siloam Springs Family Aquatic Center ConcessionsĬritical violations: Cheese sauce is not at 135 degrees. Noncritical violations: No documentation of a certified food protection manager. Noncritical violations relate to maintenance of food operations and cleanliness.Ĭritical violations: Milk at 43 degrees in small stainless refrigerator, blue cheese at 45 degrees in front glass refrigerator, and lettuce at 51 degrees in kitchen refrigerator. The restaurant was last ordered shut on June 16 and June 17 for similar roach infestations.Critical violations are those factors leading to foodborne illness and must be corrected immediately. Inspectors also spotted 13 live ants on a “reach-in freezer used as prep table” and “three dead roaches in trap over mop sink.” Despite a high-priority issue found during DLC’s reinspection the next day, the state let the restaurant reopen. Why: Inspectors uncovered 15 violations ( four high-priority), led by four live cockroaches in an oven, “on wall above stove” and “at prep table in front of steam table.” There also were eight dead roaches in oven, “in sink at front counter,” “under steam table on shelf,” and near the kitchen’s storage area. DLC Caribbean Restaurant, Lake Worth Beach

19, but the restaurant was cleared to reopen. The restaurant was ordered to stop selling and throw out its cooked oxtail, cooked curry goat, brown stew chicken, curry chicken, salted cod fish, cooked mackerel, raw oxtail, raw goat, cooked macaroni and cheese and shredded cheese “due to temperature abuse.” Three basic and intermediate issues were discovered during a reinspection on Aug. An employee was spotted “wearing bracelet and watch at front counter while preparing food,” and another employee left a cellphone on the prep table. Why: The report included 32 violations ( nine high-priority), such as 23 live flies “around moldy plantains” near the kitchen’s cook line and ovens, and “landing on box with sealed spiced bun” and “on pot with cooked curry goat on prep table.” (The restaurant was ordered to toss the moldy plantains.) Inspectors also saw six “sticky adhesive devices throughout the kitchen area with over 100 or more flies on each,” as well as “8-10 dead roaches” inside light shield above food prep areas. Golden Krust Caribbean Restaurant, Sunrise The inspection found multiple examples of unsanitary practices, such as “clean utensil stored in dirty drawer or rack,” the kitchen floors “soiled under grills and ovens and wok station,” a “buildup of food debris/soil residue” in the walk-in cooler and on microwave handles, and walls soiled with “heavy grease build up.” One inspector spotted an employee “wipe hands on dirty apron and to preparing foods without washing hands.” A trio of basic issues were discovered during China Star’s reinspection that same day, but the restaurant was cleared to reopen. Why: The state found 29 violations ( seven high-priority), such as three live flies “in kitchen area landing on raw shrimp being peeled on reach-in freezer lid” - the restaurant operator killed the flies and junked the shrimp - and one live cockroach “crawling on wall at server area.” (The operator killed the roach, too.) The state also saw three dead roaches on the kitchen floor behind the reach-in freezer.

Over the sink shelf