BIG O'S ISLAND VYBZ

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

Basic - Soiled dry wiping cloth in use. On prep counter, soiled wiping cloth stored.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler, cut tomatoes (50F - Cold Holding); cut lettuce (54F - Cold Holding). Operator stated held less than two hours. Moved to different cooler Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. By steam table, toaster oven solid with food debris.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. In employee bathroom, Raid ant killer stored.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler, milk not dated after opening held for more than 24 hours.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. By back door, in reach in refrigerator raw shell eggs stored over ready to eat vegetables. Operator moved eggs to bottom shelf. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (50F - Cooling) in one door cooler in back of kitchen. Operator states rice not prepped or portioned today. Covered in large pot. Food did not reach 41F within 6 hours. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (50F - Cooling) in one door cooler in back of kitchen. Operator states rice not prepped or portioned today. Covered in large pot. Food did not reach 41F within 6 hours.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with degreaser under triple sink. labeled. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Throughout kitchen

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked cabbage (100-115F - Hot Holding) in steam table. Per chef cabbage cooked and placed in unit less than four hours ago. Reheated to 165F. Cabbage double planned. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on Sunday 6/18. Date marked Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Under triple sink In front of steam table

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over salad dressings in reach in cooler at back storage area- operator stored chicken to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler in back storage area-beef 60F- cold holding- food not prepared or portioned today- operator states left out for 30 minutes- operator placed in reach freezer to quick. Corrective Action Taken

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean equipment stored outside establishment - operator moved inside. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water cup on prep table near cookline- operator removed. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish washer at zero ppm, Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine.Pic corrected by replacing empty bucket with full bucket priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Pic has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. At the three compartment sink