JOUJOU CARIBBEAN TAKE-0UT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs store over bread at reach in cooler at front counter. Advised operator to store products properly. Operator fixed products properly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed green container stored inside of the handwash sink in the kitchen. Operator removed green container. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 78F at front counter. Operator discarded water. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwash sink across steam table. Operator posted handwashing sign. Corrected On-Site

Basic - Outer openings not protected with self-closing doors.

Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar above the triple sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for stored containers of fried pork, cooked rice and legume, as per operator was made the day before. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed throughout.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at front counter hand wash sink.

Basic - Unclean building components, attachments or fixtures. Observed at cook line hold filters soiled with grease build up.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed stored in mop bucket at rear storage area. Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the kitchen area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed all food stored inside the reach in cooler not date marked. As per operator over cooked and stored 24 hours. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic cup used as scoop inside the rice container.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler by the front counter. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Observed license displayed expired on Oct 2024.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 77°F on preparation table. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at the reach in cooler located by the front counter.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside the bucket.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Hot Dog (51F - Cold Holding) stored in reach in cooler. As per operator, it was placed inside reach in cooler the previous day. Stop sale issued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Hot Dog (51F - Cold Holding) stored in reach in cooler. As per operator, it was prepared the previous day. Stop sale issued.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken prepared more than 24 hours before stored in reach in cooler not date marked.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled throughout establishment.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed all food in reach in cooler out of temperature.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn in hallway near kitchen entrance

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer at front counter. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed next to stove.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in hallway near kitchen entrance. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler in hallway.

Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed establishment without A/C.

Basic - Water draining onto floor surface. Observed water from reach in cooler draining on floor.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2024-04-08: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-04-08: Exterior door has a gap at the threshold that opens to the outside. * Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed veggies stored inside a supermarket bag in the reach in freezer. Operator was advised to use food grade bags. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs stored above cooke goat at the reach in cooler at the front. Operator was advised to placed raw shell eggs at the bottom.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Form was provided to operator. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residual inside the hand wash sink in the kitchen area. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand wash sink at the kitchen. Repeat Violation

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. Form was provided to operator. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed at the hand wash sink at the kitchen area. 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 goat and veggies stored inside the reach in cooler not date marked. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container used as scoop inside the rice.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn located by the AC unit. Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed reach in cooler handle in disrepair. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door by the mop sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in the reach in cooler at the front and also at the reach in freezer at the back. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled and also hood filters soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler soiled. Repeat Violation

Basic - Stored food not covered. Observed fish inside the reach in cooler not covered. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop inside the bucket.

Basic - Working containers of food removed from original container not identified by common name. Observed a plastic container with sugar not identified. Repeat Violation

High Priority - Metal stem-type thermometer soiled.

High Priority - Nonfood-grade bags used in direct contact with food. Observed nonfood grade bags used to covered containers with cook food at reach in freezer and cooler. And black bags used to store cooked pork at reach in freezer. Operator started to change the bags. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed vegetables at reach in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked liver (127 F - Hot Holding) at stove. As per manager for less than one hour. Manager turned on the stove to reheat. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed pans and lid containers on hand wash sink located next to three compartment sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation

Intermediate - No soap provided at handwash sink preparation area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork not properly date marked at reach in cooler. As per manager from two days ago. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave and reach in coolers doors handles soiled. Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler/freezer door in disrepair.

Basic - Food stored on floor. Observed a oil container stored on floor next to the three compartment sink.

Basic - Ice buildup in reach-in freezer. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler and reach in freezers soiled.

Basic - Standing water in bottom of reach-in-cooler located next to the entrance door.

Basic - Stored food not covered. Observed cooked beef not covered at reach in cooler. Operator covered the product. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed rice and seasonal containers not identified by common name.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed smoke fish inside of nonfood grade bag at reach in cooler. Operator was informed that she need to change the bag. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Observed shells eggs stored over unwashed vegetables at reach in cooler. Manager started to moved the eggs. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken with vegetables (119 F - Hot Holding) at stove. As per manager for less than one hour. Manager reheated the products. Final temperature 167°F. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by garbage can. Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at preparation area. 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 white rice and rice with beans not properly date marked at reach in cooler. As per manager were made yesterday morning. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle soiled.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed pans and containers stored on floor next to three compartment sink.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Exterior door has a gap at the threshold that opens to the outside at the back of the establishment.

Basic - Floor soiled/has accumulation of debris under reach in cooler.

Basic - Ice buildup in reach-in freezer.

Basic - Working containers of food removed from original container not identified by common name. Observed flour container not identified by common name under preparation table. Repeat Violation

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. At the storage area.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw meat and raw chicken next to unwashed fruit and vegetables at preparation table.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice (60F - Cold Holding); white and beans (65F - Cold Holding) at room temperature. As per manager for less than two hours. Manager moved the products to the reach in cooler for rapid cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef with vegetables (99F - Hot Holding); beans (100F - Hot Holding) at stove. As per manager for less than one hour. Manager turned in the stove and reheating the products beans (167F - Reheating); cooked beef with vegetables (172F - Reheating). Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by garbage can. Operator moved the garbage can. Corrected On-Site Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels was provided. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves rusted at reach in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef and cooked chicken wings at reach in cooler not properly date marked. As per manager was prepared and held at reach in cooler more than 24 hours. Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

Basic - Food stored on floor. Observed bag of rice, bags with raw chicken and raw beef and bags of vegetables and two boxes of shells eggs on floor. Operator started to moved the products to the reach in cooler and shelves. Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Working containers of food removed from original container not identified by common name. Observed containers with sugar, and dry condiments not identified by common name.

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed bread with the shells eggs. Operator moved the bread. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburgers over cooked sausages at reach in cooler. Coached the manager how to store the products. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand wash sink blocked with a garbage can. Operator moved the garbage can. Corrected On-Site

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

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

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Intermediate - No soap provided at handwash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked turkey not date marked at reach in cooler.

Basic - Light shield damaged/in disrepair next to the bathroom. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler.

Basic - Stored food not covered. Observed cooked turkey not covered at reach in cooler. Operator covered the product. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork thawed in a container at kitchen area. Operator moved the raw frozen pork to the three compartment sink under running water. Corrective Action Taken