CARIB SEAFOOD RESTAURANT & BAR

Violations (8)

• Critical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• Not Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• Critical Evidence of mice or live mice in establishment's food or non-food areas.
• Critical Hot TCS food item not held at or above 140 °F.
• Critical Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
• Critical No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
• Critical Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
• Critical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.