African Caribbean Grocery

The restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.

The restaurant did not properly store food in a way that prevents contamination or spoilage.

The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.

The restaurant did not have all required supplies available in the restrooms.

The restaurant did not adequately prevent pests from entering the building or keep records of pest control treatments.

The restaurant did not maintain adequate cleanliness and organization standards during the inspection.