BEAUVAIS CARIBBEAN RESTAURANT
6150 S CONGRESS AVE
Overall Food Safety Rating
★★★☆☆ (3.4/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 1/30/2024
Inspection #: Visit ID: 8554571
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed cell phone from prep surface. Corrected On-Site Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. oxtail stew (126F - Hot Holding) sitting on top the steam table under 2 hours - operator moved to stove to reheat. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At front counter mop bucket blocking hand sink - operator moved bucket. Corrected On-Site
Inspection Date: 11/17/2023
Inspection #: Visit ID: 8554221
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing - above prep table. - From follow-up inspection 2023-11-17: **Time Extended**
Inspection Date: 11/16/2023
Inspection #: Visit ID: 8353906
- 36-36-4:Basic - Ceiling tile missing - above prep table.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing above oil and salt containers- operator removed. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Onion bags and rice bags stored on floor. - operator removed and stored correctly. Corrected On-Site
- 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 cold held at greater than 41 degrees Fahrenheit. cooked oxtail (50F - Cold Holding); cooked pork (50F - Cold Holding); raw oxtail (50F - Cold Holding); raw fish (50F - Cold holing); cooked vegetables (50F - Cold holding) Operator states not prepared or portioned today, kept overnight in the reach in cooler more than 4 hours. Stop Sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked oxtail (50F - Cold Holding); cooked pork (50F - Cold Holding); raw oxtail (50F - Cold Holding); raw fish (50F - Cold holing); cooked vegetables (50F - Cold holding) Operator states not prepared or portioned today, kept overnight in the reach in cooler and more than 4 hours. Stop Sale
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dust pan and mop bucket blocking the hand wash sink. - operator removed and stored correctly. Corrected On-Site Repeat Violation
Inspection Date: 7/19/2023
Inspection #: Visit ID: 8280499
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-07-19: Operator needs son to print it for him. **Time Extended**