ISLAND 509 LLC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw ground beef mix 74 F, employee states holding less than four hours, instructed to move to reach in freezer to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed fried plantains (120 - Hot Holding) on food preparation table in kitchen. Employee states holding less than one hour, instructed to reheat foods to 165 F. TPHC Documentation provided. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -Observed boxes of bananas blocking hand wash sink behind front counter in kitchen. Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee beverages stored on produce make table and food preparation table in kitchen. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Observed employee preparing food in kitchen wearing wrist watch.

Basic - Employee with no hair restraint while engaging in food preparation. -Observed employees preparing food in kitchen without hair properly restrained. Repeat Violation

Basic - Food stored on floor. -Observed containers of cooking oil stored on floor underneath shelf behind front counter in kitchen. Repeat Violation

Basic - Hole in or other damage to wall. -Observed hole in wall behind front counter in kitchen. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in cooler gaskets soiled throughout kitchen. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed reach in coolers/freezer shelving soiled throughout kitchen. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed wet cloths stored on make tables in kitchen. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Throughout kitchen. Person in charge replenished hand towels. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Food not stored at least 6 inches off of the floor. -Observed container of cooking oil stored on floor underneath shelf behind front counter in kitchen.

Basic - Hole in or other damage to wall. -Observed hole in wall behind front counter.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Observes multiple spoons stored in container holding standing water 93 F, person in charge discarded water. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Throughout kitchen.