Caribbean Palm Restaurant & Bar

Inspector's notes

Observed plantains, shrimp, and whitefish on the counter at room temperature for thawing. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC placed all three items into the walk-in cooler to continue the thawing process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed one of two light bulbs out in the walk-in cooler. Please ensure there's adequate lighting for employee safety and cleanliness. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed uncovered soup and raw marinated chicken in walk-in cooler. Food must be stored in packages, covered containers, or wrapping when not in use to prevent contamination from premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of organic matter growth in bottom of reach-in cooler at front of bar. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a meat slicer used for ox tails and other meat cuts stored as clean with soil accumulation near the blade; located to the right of 3 bay sink on a prep table. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Discussed with Person in Charge (PIC) cleaning process for this item of equipment, cleaned nightly informed about increasing frequency to every 4 hours. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection. Repeat Violation 2nd

Inspector's notes

Observed the facility without a certified food manager.

Inspector's notes

Observed deli slicer stored as clean and a clean prep table per PIC with soil accumulation.

Inspector's notes

Observed the facility with soil accumulation in the kitchen underneath the grill line, reach in cooler across from grill and long the coved base molding along kitchen walls.

Inspector's notes

Observed facility without certified manager during hours of operation.

Inspector's notes

Observed soil accumulation underneath grill line, underneath prep line across from grill line and underneath reach in coolers in the hall way across from storage area.

Inspector's notes

Observed facility without certified manager during hours of operation.

Inspector's notes

Observed in the walk in cooler the following foods prepared in the morning of 10/14 without a date marking mash potatoes, mac and cheese, cooked noodles, and beans and rice.

Inspector's notes

Observed a living roach during inspection coming from underneath grill line. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection 10/25.

Inspector's notes

Observed soil accumulation underneath grill line, underneath prep line across from grill line and underneath reach in coolers in the hall way across from storage area.

Core-4-602.12, C: Cooking and Baking Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.>>Observed cooking equipment at the grill line encrusted with organic matter. Food contact surfaces shall be cleaned to sight and touch>>Clean cooking equipment thoroughly.>>Correct prior to routine inspection Correct By: Correct Prior To Next Routine Inspection

Repeat Violation PRIORITY VIOLATION-3-501.14, P: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.>>Observed Jerk Chicken sitting on grill with a temperature of 83F.>>Food that is intended to be cooled shall be cooled 135F-70F within 2 hours, then 70F-41F within 4 hours.>>Person In Charge rapidly re-cooled Jerk Chicken in the walk in cooler.>>Corrected at the time of the inspection. 2nd repeat violation Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food>>Observed at the entrance prep table condiments bottles not labeled with the food product mustard and coconut milk.>>Food that are not in the original container shall be labeled with the common name of the food product.>>Label containers with the common name of food product.>>Correct prior to next routine inspection Correct By: Correct Prior To Next Routine Inspection

Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items>>Observed single service containers above prep table across from grill line exposed to dust from the vent.>>Single service articles shall be stored in a manner to protect it splash, dust and other forms of contamination. >>Invert single service containers.>>Correct prior to routine inspection Correct By: Correct Prior To Next Routine Inspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed.>>Observed cove base molding separating from the wall next to the grill line.>>Facility shall be maintained in good condition to allow for proper cleaning.>>Repair cove base molding.>>Correct prior to next routine inspection. Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter>>Observed throughout the facility unused cooking equipment in piles on the facility floor.>>Facility shall be maintained free of unnecessary items and liter to allow for the proper cleaning of the facility.>>Remove unused item from facility.>>Correct prior to next routine inspection Core-6-501.12, C: Cleaning, Frequency and Restrictions>>Observed the facility with soil accumulation underneath the grill, reach in cooler units and the freezer next to grill line.>>Facility shall be cleaned with a frequency that prevents the accumulation of soil and debris.>>Clean facility>>Correct prior to next routine inspection :

PRIORITY VIOLATION-3-501.14, P: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. --- Observed chicken curry in shallow round-pan measured at 77'F, has been in the walk-in cooling for longer than 2 hours. TCS cooked food must be cooled from 135'F to 70'F in the first two hours and 70'F to 41'F or below in the following four hours. PIC discarded the chicken curry at time of inspection. Discussed with PIC the importance of proper cooling time and temperatures and methods. Provided PIC with resources on proper cooling methods via email. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed a large 10-15 gallon pot filled with a chicken sauce in the walk in cooler, the chicken sauce had an internal temperature between 64F-79F. The person in charge stated the chicken sauce contained chicken broth, heat treated vegetables, was prepared last night, and left in the walk in cooler over night. TCS (time temperature control for safety) food items must be cooled from 135F to 70F in two hours then from 70F to 41F in four hours and maintained at 41F or below for cold holding. The chicken sauce was embargoed at the time inspection. Discussed cooling times and cooling methods with the person in charge. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed a large container of whole cooked beans in the walk in cooler with no date marking. The person in charge stated the beans were cooked two days ago then marked the date on the container. Discussed with the person in charge TCS foods to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed wet wiping cloth in a bucket with 0 ppm chlorine sanitizer solution. The person in charge emptied the bucket and made a new sanitizer solution using bleach to the proper chlorine concentration between 50-100 ppm. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed iodine tests strips, the establishment uses a chlorine sanitizer and did not have chlorine test strip available. Discussed with the person in charge to obtain the correct sanitizer test strips for the type of sanitizer used. Re-inspection for sanitizer test strip availability to be conducted in 10 days, by September 2, 2023 Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observe accumulation of grease, food pieces, soils, and organic matter, under and around equipment on cook line, under storage racks, three compartment sink, and other areas of the establishment. Discussed with the person in charge obtaining deep clean services and cleaning frequency. Correct By: Correct Prior To Next Routine Inspection