Foodeyez Caribbean Cuisine Corp

Problems were found that had to be fixed. The inspector will come back to check.

• Food out of temperature
  • Intermediate: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On top of the chest freezer, beef stroganoff sauce (106°F at 9:05- Cooling since 8:20) at 9:30 100°F. The pan is stored at room temperature covered with a lid. At this rate of cooling, the sauce will not reach 70°F in the remaining 50 minutes of cooling. The pan is now uncovered in the reach in cooler.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with unwashed produce. In the 3 door reach in cooler, raw chicken was stored over unpeeled plantains. The chicken was moved
• In-use utensils properly stored
  • Basic: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the container of white rice, the handle of the scoop was buried in the rice. The scoop was corrected.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. The 3 door reach in cooler gaskets are torn.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hood filters are soiled with dripping grease.
  • Basic: Buildup of food debris/soil residue on equipment door handles. On the 2 door low boy cooler across from the 3 door reach in cooler.

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Inside the cook line flip top cooler, butter (64°F - Cold Holding). The item was held above the rails at room temperature. The butter was returned to the refrigerator to chill and cold hold.
• Food protection and cross-contamination
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in freezer refrigerator combo, raw chicken was stored over raw fish. The chicken was moved down.
• In-use utensils properly stored
  • Basic: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the containers of rice and sugar, the scoops handles were in contact with the food. The scoops were corrected.
• Food-contact surfaces designed and maintained
  • Basic: Cardboard used to line food-contact shelves. In the stand up reach in freezer.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 2 dead roaches found behind the refrigerators at the front counter. 2 dead roaches found next to the flip top cooler on the cook line
  • High priority: Roach activity present as evidenced by live roaches found. Approximately 10 live roaches found behind the steam table in the kitchen.
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water. Behind the cooking equipment on the cook line.
  • Basic: Floor soiled/has accumulation of food debris. Behind the cooking equipment on the cook line.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On the dry storage rack, an employee cell phone was stored on top of a box of gloves and with spices and seasonings. The cell phone was removed