CARIBBEAN ROOTS

5 findings recorded on Jul 29, 2026. 4 marked corrected on site.

1. Violation recordedItem 2-2D ↗

   Handwashing

   Observed the chef washing hands at the meat sink. COS: Chef was educated on proper handwashing, complied and washed hands at the hand sink.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Code 511-6-1-.03(5)(d)

   Observed the chef washing hands at the meat sink. COS: Chef was educated on proper handwashing, complied and washed hands at the hand sink. C/A: 511-6-1-.03(5)(d) - Where to wash (Pf) (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 Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗

   Marked corrected on site

2. Violation recordedItem 4-2B ↗

   Food-contact surfaces: cleaned & sanitized

   Observed employee washing dishes without a measurable amount of sanitizer at the 3 compartment sink. COS: Dishes were moved to the dish pit and sink was remade to read 200ppm Quats.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(o)

   Observed employee washing dishes without a measurable amount of sanitizer at the 3 compartment sink. COS: Dishes were moved to the dish pit and sink was remade to read 200ppm Quats. Adcised to use to test strips while preparing sanitizers. C/A: 511-6-1.05(6)(o) - Manual Warewashing Equipment, Chemical Sanitization using Detergent Sanitizers(C) (o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

3. Violation recordedItem 12A ↗

   Food storage and contamination

   Observed 4 pans of raw chicken stored on the floor in the walk in cooler. COS: 4 pans of of raw chicken were moved to the shelf.

   Inspector’s full note

   Inspection item: Contamination prevented during food preparation, storage, display

   Code 511-6-1.04(4)(q)

   Observed 4 pans of raw chicken stored on the floor in the walk in cooler. COS: 4 pans of of raw chicken were moved to the shelf. Advised PIC extra cooler space may be needed or pans can be stored on plastic crates at least 6 inches from the floor. C/A: 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Corrected On-Site. New Violation.

   Official report · Item 12A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.