ISLAND OCEAN STAR INC

Basic - Observed: Food stored on floor. Observed bucket of soy sauce on the floor in walk-in cooler. Operator moved item to shelf. Corrected On-Site Priority: Basic

Basic - Observed: Ice scoop handle in contact with ice. Observed ice scoop handle in ice. Operator moved handle above ice. Corrected On Site Priority: Basic

Basic - Observed: In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle on cook line. Operator removed tongs. Corrected On-Site Repeat Violation Priority: Basic

Basic - Observed: Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth sanitizer bucket on the floor in the bar area. Operator moved sanitizer bucket off the floor. Corrected On-Site Priority: Basic

Basic - Bowl or other container with no handle used to dispense food. Observed solo cup being used for a scoop in seaweed salad in kitchen at server area. Operator removed solo cup. Corrected On-Site

Basic - Equipment in poor repair. Observed bottom shelf of table in kitchen with surface rust.

Basic - In-use tongs stored on equipment door handle between uses. Observed tong on oven door handle on cook line. Operator removed tongs. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed solo cup in seaweed salad. Operator removed cup. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on food preparation surface next to clean dishes. Operator removed beverage. Corrected On-Site

Basic - Grease receptacle lid open, broken, or missing. Observed lid open on grease receptacle. Operator closed lid. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Educated operator on where to store in-use tongs. Operator removed tongs. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over shrimp in reach-in cooler on cook line. Operator moved beef below shrimp. Corrected On-Site Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no prof of employees health reporting agreements. E-mailed copy to operator. Operator printed and had all employee read and sign employees health reporting agreements. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice being held on time without any written plan. E-mailed operator time as a public health control paperwork . Operator filled out paper work during inspection. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop in flour on cook line. Operator moved handle above flour. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no employees must wash hands at handwashing sinks being used in sushi area. E- Mailed copy of employees must wash hand signs to operator. Repeat Violation

Basic - Open dumpster lid. Observed lid open on dumpster. Operator closed lid. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face then clean equipment without washing their hands. Employee washed their hands. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed produce in the walk-in cooler. Manager placed the eggs below the produce. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to food on a shelf on the cook line. Manager removed the bottle. Corrected On-Site

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 handouts to the operator.

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 handouts to the operator.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided handouts to the operator. Operator filled out one form before the end of the inspection. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi salmon and yellow fin tuna on the sushi line with no date mark. Manager stated the fish had been prepared on 11/12. Manager placed a date mark on the fish. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in the sushi reach in cooler.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

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. Observed 0ppm on test strip due to empty sanitizer container. Operator replaced with new container of chlorine sanitizer. Corrected to 50ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked rice. Operator switched the food items. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shell eggs. Operator removed the chicken to a safe location. Corrected On-Site

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Educated and emailed the Big 6 Foodborne Illnesses.

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at sushi station handwash sink.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at steam table.

Basic - Plumbing system in disrepair. Observed faucet for hot side inoperable at sushi station.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at bar counter. Operator placed in sanitizer solution. Corrected On-Site