JOYEUSE CARIBBEAN CREOLE CUISINE & BAR

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above ready to eat tortillas in walk in cooler.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple cook pots of beans, sauce, etc. Per operator all 25-36 hours since production. No date marks. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on steam table. Stored in water 116F. Operator removed, cleaned, sanitized, and stored properly.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs on top shelf of walk in cooler above unwashed cabbage, carrots, etc. Operator relocated to bottom shelf. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed prep cook with gloves, remove lid to trash can, and then continue to cook line and continue working with food within washing her hands. Manager immediately corrected. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed front counter sink blocked by cases of beverages. Operator uses time removed. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. 3rd repeat. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed front counter sink no paper towels. Operator provided. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked okra, house-made marinade, made 24-36 hours prior, no date marks. Operator provided. Corrected On-Site Repeat Violation

Basic - Employee beverage container in ice machine/ice bin. Observed two (2) employees beverage in the ice maker bin. Operator removed. Corrective Action Taken

Basic - Food stored on floor. Observed a stack of meat cases stored directly on the freezer floor. Operator relocated to a rack. Repeat Violation

Basic - Food utensils cracked or broken. Observed large metal ice scoop with pieces missing. Operator discarded. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employees more than 4 month no training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked goat, cooked turkey, etc. Per operator all 48+ hours. No date marks.

Basic - Dishmachine has no data plate/operating specifications.

Basic - Food stored on floor. Observed 1. Case of soda in plastic bottles stored directly on the floor behind front counter. 2. Cases of food on floor in walk in freezer. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees at front counter.

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles improperly stored. Observed a case of napkins on the floor under front counter.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed rice and beans 100F on steam table. Operator states less than 1 hour. Steam table inadequate to reach in 2 hours. Operator returned to stove and reheated to 180F. Corrected On-Site

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee reporting form provided.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior kitchen door has a gap at the threshold that opens to the outside.

Basic - Food not stored at least 6 inches off of the floor. Observed multiple cases of drinks in plastic bottles stored directly on the floor.

Basic - Food stored on floor. Observed multiple cases of food stored directly on the walk-in freezer floor.

Basic - No Heimlich maneuver/choking sign posted.