Basic - Food debris accumulated on kitchen floor. In dry storage room.
Basic - Main kitchen reach in cooler ambient air temperature 51°f
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Main kitchen reach in cooler ambient air temperature 51°f, cut lettuce in same cooler 48°f product was not in the process of,preparation or cooling. Corrective Action: operator turned down the temperature on the cooler for immediate cooling.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Back handsink in kitchen, had container lids stored in it. **Corrected On-Site**
Intermediate - Ice scoop was stored on top of a soiled surface.
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