How many inspections has Chez Jojo French Bakery in Big Pine Key had?

Chez Jojo French Bakery in Big Pine Key has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Chez Jojo French Bakery in Big Pine Key find?

Chez Jojo French Bakery in Big Pine Key was most recently inspected by FDACS on September 2, 2022 (Met Inspection Requirements).

Has Chez Jojo French Bakery in Big Pine Key had any stop-sale or stop-use orders?

No, Chez Jojo French Bakery in Big Pine Key has no stop-sale or stop-use orders on record with Florida FDACS.

Chez Jojo French Bakery in Big Pine Key

Name: Chez Jojo French Bakery in Big Pine Key Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: September 2, 2022

30971 Avenue, Big Pine Key, FL 33043

Monroe County · Retail Bakery w/FS · FDACS

Overview

Chez Jojo French Bakery in Big Pine Key had one inspection on record on September 2, 2022, conducted during the food permit application process. The inspection identified five violations, including one priority-level finding: the establishment lacked an employee health policy required to report illness and symptoms to management. Two priority foundation violations were also noted—the bakery had no written procedures for employees to follow when responding to vomiting or diarrhea events, and a direct connection was observed between the sewage system and a drain originating from the ware wash sink in the backroom area. The inspection was classified as "Met Inspection Requirements," indicating the establishment proceeded through the permitting process following consultation with food safety inspectors.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

5Violations

Last inspected FDACS: September 2, 2022

Chez Jojo French Bakery in Big Pine Key: FDACS Inspection History (1)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2022 — 1 inspection

Sep 2, 2022 — Met Inspection Requirements· 5 violations· Met Requirements

Inspector: SCOTT HOUSE, SANITATION AND SAFETY SPECIALIST

Comments: All requests for a new food permit submitted January 1 through June 30, shall be assessed a permit fee per F.S. Chapter 500 and Rule 5K-4. All requests for a new food permit submitted July 1 through December 31, shall be assessed permit fees of fifty percent (50%) of the applicable fee per F.S. Chapter 500 and Rule 5K-4. Employee Health Guidelines and reporting agreement provided. Consultation visit with food establishment management. Request#5083475 The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit. Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment in full. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to close your business. Norovirus Clean Up and Disinfection business resource provided.

Risk-Based Violations

2-201.11(A) The establishment does not require food employees or conditional employees to report to the person in charge information about their health and activities as they relate to reportable symptoms, diagnosis, past illnesses or history of exposure to diseases that are transmissible through food. Food employee or conditional employee does not report necessary additional information such as date of onset of symptoms or illness, or diagnosis without symptoms. 2-201.11(A) PP

Establishment does not have an employee health policy. o

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Establishment does not have written employee procedures for cleanup of a vomit and diarrhea event. o Print Date: 9/2/2022 Page 1 of 3

Good Retail Practice Violations

4-301.13 Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13

Backroom Area: Observed drain boards missing at ware wash sink. o

5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf

Backroom Area: Observed direct connection at ware wash sink. o

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Backroom Area: Observed only restroom missing self closer. o

Chez Jojo French Bakery in Big Pine Key: Frequently Asked Questions

When was Chez Jojo French Bakery in Big Pine Key last inspected?: Chez Jojo French Bakery in Big Pine Key was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 2, 2022. Inspection type: Met Inspection Requirements.
How many inspections has Chez Jojo French Bakery in Big Pine Key had?: Chez Jojo French Bakery in Big Pine Key has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Chez Jojo French Bakery in Big Pine Key find?: Chez Jojo French Bakery in Big Pine Key was most recently inspected by FDACS on September 2, 2022 (Met Inspection Requirements).
Has Chez Jojo French Bakery in Big Pine Key had any stop-sale or stop-use orders?: No, Chez Jojo French Bakery in Big Pine Key has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Chez Jojo French Bakery in Big Pine Key?: The most frequently cited FDACS violations at Chez Jojo French Bakery in Big Pine Key are: 2-201.11(A): The establishment does not require food employees or conditional employees to report to the person in charge information about their health and activities as they relate to reportable symptoms, diagnosis, past illnesses or history of exposure to diseases that are transmissible through food. Food employee or conditional employee does not report necessary additional information such as date of onset of symptoms or illness, or diagnosis without symptoms. 2-201.11(A) P; 2-501.11: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf; 4-301.13: Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13.