Kreyol Spice Cuisine

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Discussed with operator on how to become current on license. Provided customer service number. 850-487-1395 **Admin Complaint** - From follow-up inspection 2024-02-29: Discussed with operator steps to obtain current standing. **Time Extended**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce (62F - Cold Holding); Cooked Sausage (55F - Cold Holding) - From follow-up inspection 2024-02-29: LETTUCE - 48F SAUSAGE- NONE AVAILABLE See stop sale for lettuce **Time Extended**

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has a built back storage room behind 3 compartment sink. Inspector verified plans on file. - From follow-up inspection 2024-02-29: Discussed with operator on how to call plan review. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Larousse Fraoul and Marie Balan. Discussed with operator on how to obtain food management certification. - From follow-up inspection 2024-02-29: Discussed with operator on obtaining manager certification. **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler in kitchen next to kitchen entrance soiled. - From follow-up inspection 2024-02-29: **Time Extended**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment missing quaternary test kit.

Basic - Food stored on floor. Rice and pasta on floor. Plastic water bottle on floor.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Turkey and pork from the previous day not date marked.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reminder operator to memorize or post big 6 sign in kitchen. Explained that employees need to know he big 6 as well.

Basic - Employee eating in a food preparation or other restricted area. Employee eating over food prep table. Operator spoke with employee about eating only in dining room. **Corrective Action Taken**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food, goat bouillon, not labeled as employee food.

Basic - Open dumpster lid.