MERGE CARIBBEAN CUISINE

3 findings recorded on Aug 5, 2026.

1. Inspector observationItem 1-2B ↗

   Food protection manager

   The facility does not have the correct certification for food safety. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility to ensure food safety is being managed within the food service establishment during all hours of operation. (Pf)

   Inspector’s full note

   Inspection item: Inspection item 1-2B

   Code .03(3)(a)

   The facility does not have the correct certification for food safety. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility to ensure food safety is being managed within the food service establishment during all hours of operation. (Pf)

   Official report · Item 1-2B ↗

   Correction status not recorded

2. Inspector observationItem 11C ↗

   Thawing methods

   Observed fish thawing (already soft) in reduced-oxygen packaging that has a label indicating that it needs to be removed from packaging before thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: The fish was discarded.

   Inspector’s full note

   Inspection item: Inspection item 11C

   Code .04(6)(c)

   Observed fish thawing (already soft) in reduced-oxygen packaging that has a label indicating that it needs to be removed from packaging before thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: The fish was discarded.

   Official report · Item 11C ↗

   Correction status not recorded

3. Inspector observationItem 12C ↗

   Wiping cloth use and storage

   Observed multiple wet wiping cloths on prep surfaces throughout the kitchen. Observed buckets of sanitizer storing wiping cloths with sanitizer concentration too low. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The wet wiping cloths were placed into freshly remade sanitizer buckets with sanitizer at the correct concentration for QUAT (200ppm).

   Inspector’s full note

   Inspection item: Inspection item 12C

   Code .04(4)(m)

   Observed multiple wet wiping cloths on prep surfaces throughout the kitchen. Observed buckets of sanitizer storing wiping cloths with sanitizer concentration too low. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The wet wiping cloths were placed into freshly remade sanitizer buckets with sanitizer at the correct concentration for QUAT (200ppm).

   Official report · Item 12C ↗

   Correction status not recorded

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