JEAN CARIBBEAN CUISINE

High Priority - Operating with an expired Division of Hotels and Restaurants license. The license expired 4/01/2022 Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board stained stored in shelf by three compartment sink Can opener blade soiled.

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

Intermediate - No soap provided at handwash sink. No soap in hand wash sink in the front line Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit shut off at employee handwash sink next to three compartment sink Corrected On-Site Repeat Violation

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

Basic - Covered waste receptacle not provided in unisex bathroom.

Basic - Equipment in poor repair. Reach in chest freezers gaskets torn.

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

Basic - Food stored on floor. A bag of beans stored on kitchen floor. Corrected On-Site Repeat Violation

Basic - Light not functioning. Twos sets of light burn out in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in walk-in cooler and reach in freezers Hood filters soiled. Stove soiled. Repeat Violation

Basic - Utensils in poor condition. Rice scoop disrepair. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment

Basic - Water leaking from pipe and/or faucet/handle. Next to three compartment sink Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar, flour and corn on dry storage area. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit shut off at kitchen employee handwash sink./hot water valve shut off/ Corrected On-Site

Basic - Food storage container/container lid cracked or broken./green lid broken, dry storage food container.

Basic - Food stored on floor./two bags of sugar/ Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./utensils in 111F water, on hot holding table. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./stove with food debris. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses./wet towel on hot holding table.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm//chlorine 50ppm. Corrected On-Site

Basic - Wiping cloth/towel used under cutting board.

Basic - Working containers of food removed from original container not identified by common name./sugar container not labeled, on dry storage shelf.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./cooked turkey 54F, cooked chicken 52F/cooling overnight in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked turkey 54F, cooked chicken 52F/cold holding more than 4 hours per manager in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./deep fryer baskets with grease build up.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/observed four employees working and preparing food in kitchen but no certified manager on duty. Manager walked in in the middle of the inspection/ Corrected On-Site

Basic - Equipment in poor repair./walk in cooler gasket torn.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./salt container scoop handle.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./on kitchen steam table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove soiled with food debris Hood filter soiled

Basic - Working containers of food removed from original container not identified by common name./sugar, salt containers not labeled/dry storage shelves.