ISLAND HOTEL RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Package containing raw fish stored on shelf directly above gallons of milk inside reach-in cooler near cookline. Employee moved the raw fish to another shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Package of raw hamburger meat stored on shelf directly above pan containing raw clams inside reach-in cooler near cookline. Employee moved the raw hamburger meat to the bottom shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Inside reach-in cooler near cookline: One large portion of mahi mahi thawed inside reduced oxygen packaging. The mahi mahi is completely thawed. Package does have a label indicating the mahi mahi must be removed from packaging prior to thawing.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tag dated with date the clams were opened, rather when the last clam was served. Inspector educated manager during this inspection.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag missing from pan containing mesh bag of clams. Manager found the proper tag and placed it with the clams during this inspection. 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. No proof of food handler training available for any employees. Manager stated they have 6 employees other than managers who handle food and have been employed more than 60 days. Repeat Violation Admin Complaint

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Inside reach-in cooler near cookline: One large portion of mahi mahi thawed inside reduced oxygen packaging. The mahi mahi is completely thawed. Package does have a label indicating the mahi mahi must be removed from packaging prior to thawing. Stop sale issued.

Basic - Food stored on floor. Box containing fountain soda syrups stored directly on floor inside server station. Manager placed the soda syrups in a shelf during this inspection. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Several rusted shelves in kitchen near cookline. Repeat Violation

Basic - Single-service articles improperly stored. Box containing single-use utensils stored directly on floor inside server station. Manager placed the utensils on a shelf during this inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Tube of raw ground sausage stored on shelf in reach-in cooler directly above gallons of milk. Manager moved milk to the top shelf during this inspection. 2. Flat of raw shell eggs stored on shelf inside reach-in cooler near cookline directly above fully cooked quiche. Manager moved eggs to the bottom shelf during this inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Aerosol can containing disinfectant stored on shelf in server station directly beside single-use straws. Employee placed the can of disinfectant on the floor during this inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two International Food Service Executive Association food handler certificates for Pat H. And Angela C. both expired on 09/16/2024.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf of rolling rack below clean pans at cookline.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling and walls inside storage room in back of kitchen constructed with unsealed wood. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on lower shelving of prep table at cookline beside clean dishes. Employee removed drink cup from shelf during this inspection. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. 1. Lower shelving of prep tables throughout kitchen rusted. 2. Top of reach-in freezer in storage room rusted. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Dish soap and bleach stored on shelf beside container of flour and cooking wine at cookline. Manager removed flour and cooking wine from shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pan of cheesecake missing date mark on shelf inside reach-in cooler near kitchen entrance. Manager stated the cheesecake was made on 07/06 and added proper date mark. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Two co2 tanks not secured in bar area. Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelf of prep tables in kitchen rusted.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Unsealed plywood walls in dry storage area in back of kitchen.

Basic - Wood surface not properly sealed. Wooden shelf below fountain sodas in bar area not sealed.

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Bleu cheese made with sour cream with date mark of 2/14 on shelf inside reach-in cooler at kitchen entrance.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Six reduced oxygen packages of tuna thawed inside packaging. Packaging does have a label indicating that it is to be removed from packaging prior to thawing. Employee stated the tuna was placed inside unit to thaw on Sunday 2/25.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler in front of kitchen: coleslaw (46F - Cold Holding). Employee stated the Cole-slaw has not been in-use today and the restaurant has been closed since 2/25. Employee discarded the coleslaw during this inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler in front of kitchen: coleslaw (46F - Cold Holding). Employee stated the Cole-slaw has not been in-use today and the restaurant has been closed since 2/25. Stop sale issued. Inside reach-in cooler in back of kitchen: shrimp (57F - Cold Holding). Employee stated the shrimp was thawed under running water 20 minutes prior and added ice to help cool the shrimp back down to 41F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Three bottles of "drain fly treatment" stored on shelf beside several boxes of fountain soda bags on lower shelf behind bar. Inspector had employee remove drain fly treatment from shelf during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with debris on prep table near cookline.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle co training degreaser missing label on lower shelf of prep table near cookline.

Basic - Carbon dioxide/helium tanks not adequately secured. Two co2 tanks not secured in liquor storage area near bar. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Six reduced oxygen packages of tuna thawed inside packaging. Packaging does have a label indicating that it is to be removed from packaging prior to thawing. Employee stated the tuna was placed inside unit to thaw on Sunday 2/25. Stop sale issued.

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 machine in dish area, 0 ppm. Manager primed machine, 50 ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched ready to eat tomato on plate for guest. Employee rinsed off tomato and placed on plate with tongs. Corrective Action Taken

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored on counter next to oven. Manager stated eggs placed on counter 15 minutes prior to temperature being taken. Eggs moved to cooler: ambient temperature 40F. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler next to kitchen entrance from dining room. Manager stated item at proper temperature at 7 am. Manager moved item to reach-in cooler across from ovens to reduce temperature to 41F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar area. Repeat Violation

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon stored in reach-in cooler across from ovens. Manager had employee cut slits in packages. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from kitchen entrance from dining room. Employee removed drink from prep area. Corrected On-Site

Basic - Food stored on floor. Bag of onions stored on floor in dry storage room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of coffee machine in wait station. Top of dish machine in dish area. Repeat Violation

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Window broken in dry storage area adjacent to hotel laundry room.

Basic - Stored food not covered. Bread stored in reach-in freezer in dry storage area adjacent to laundry room. Manager placed cover on item. 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 machine next to three compartment sink, 0 ppm. Manager stated they would sanitize dishes in three compartment sink. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pan inside of ice machine.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in mens restroom in bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of oven on cook line. Repeat Violation

Basic - Stored food not covered. Chicken in reach-in cooler across from ice machine.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand wash sink located between three compartment sink and grill missing hand wash sign.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance around dispenser buttons on soda gun located at the bar.

Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed dining tables preset with plates and silverware. Silverware were not wrapped, covered or protected, and plates were not inverted.

Basic - Standing water in bottom of reach-in-cooler of prep table in kitchen with towels in water under containers