ISLAND VYBZ FUSION GRILL LLC

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Gasket torn on genkraft reach in cooler.

Basic - Floor not cleaned when the least amount of food is exposed. Observed oof debris on floor. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Both reach in coolers

Basic - No container installed for catching grease from hood drip tray.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Torn gasket on genkraft reach in cooler

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Both cold holding units.

Basic - No container installed for catching grease from hood drip tray.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Asber reach in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Located by three compartments sink

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting on the floor

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall unit; cooked ribs (52 - Cold Holding); cooked pasta (52 - Cold Holding); cheese (52 - Cold Holding). Per operator product stored for approximately one hour. Per operator product not prepared or portioned today. Operator turned on cooler to higher setting. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Yvonne Guthrie Lewis. Expired on 12/20/2021