Joy Caribbean Restaurant Inc Improves its Sanitary Rating

Critical - Working containers of food removed from original container not identified by common name.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.

Critical - Observed interior of microwave soiled.

Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Critical - Observed raw animal food stored over cooked food. Corrected On Site.

In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.

Critical - Observed interior of microwave soiled.

Observed single-service articles stored without protection from contamination. Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions.

Ceiling tile missing. in mens restroom

Observed hole in wall.next to door

Wet mop not hung to dry.

Critical - Working containers of food removed from original container not identified by common name.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed interior of microwave soiled.

Critical - Hotel and Restaurant license not properly displayed.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro