CARIBBEAN EATZ RESTAURANT & GRILL

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Emergency exits blocked or locked during operation (referred to the fire authority).

Gas appliance or boiler certificate issue.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

Other conditions related to sanitary and safe operation.

Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

Missing or expired food manager certification, or employee food-safety training not documented.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.