FOODEYEZ CARIBBEAN CUISINE CORP
6268 W SAMPLE RD STE 407
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 12/13/2023
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen fish in the preparation sink, thawed at room temperature, not under running water or refrigeration. Operator moved to refrigerator. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer, raw chicken over the goat meat. Operator removed and stored appropriate. Corrected On-Site Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot box, cooked chicken (98F - Hot Holding). Cooked chicken store in the hot box longer than 4 hours. Operator discarded. See Stop Sale
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot box, cooked chicken (98F - Hot Holding). Cooked chicken store in the hot box longer than 4 hours. Operator discarded. See Stop Sale
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
Food safety inspection conducted on 12/13/2023 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 8/16/2023
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler- raw chicken stored over raw beef - operator moved raw chicken to lower shelf. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline- Jerk sauce 101F- hot holding - operator states food out of temperature for 45 minutes- operator turned up heat on stove to reheat to 165F. At steam table- cut cabbage 101F- hot holding- food double panned - food out of temper for 1.5 hours- operator placed under time as a Public Health control for remaining time. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline shelf- jerk pork 114-120F at 10:30 to 113-117F at 10:45 ( cooling since 10:00)- food left out to cool at room temperature and wrapped in plastic wrap- operator moved to stove top to reheat to 165F. **Corrective Action Taken**
Food safety inspection conducted on 8/16/2023 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).