GREEN TURTLE INN ISLAMORADA

High Priority - Toxic substance/chemical, butane cans improperly stored on food storage .

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No soap provided at handwash sink.

Basic - Condensation or other drainage not disposed of according to law. The exhaust system above high temp dish machine is dripping water into dish area.

Basic - Open dumpster lid.

Intermediate - Handwash sink not accessible for employee use at all times. Observed that the garbage can is in front of hand washing and main kitchen.

Basic - Carbon dioxide/helium tanks not adequately secured.

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soda dispenser underside nozzle area soiled with debris .

Basic - Open dumpster lid.

Basic - Working containers of food removed from original container not identified by common name. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. The glass washer is not sanitizing , chlorine is at 0 ppm .

High Priority - Glass machine 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. Eco lab was called for service

Intermediate - Handwash sink not accessible for employee use at all times it is blocked by garbage can Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cookline Corrected On-Site

Basic - Food stored on floor in the walk in freezer

Basic - In Prep area the Ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Walking cooler Wall soiled with accumulated debris, and/or dust.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (48F - Cold Holding); ham (60F - Cold Holding); cheese (58*F - Cold Holding) , as per cook it has been in the unit less than 4 hours. Food is stored in walk-in cooler overnight. TCS Food was iced down Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can.

Intermediate - Handwash sink used for purposes other than handwashing. Storing wiping clothes.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lift lid unit on cook line is not cold holding at 41f or below .

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site

Basic - Plumbing system in disrepair. The handwashing sink handle for cold water does not turn on in the prep area.

High Priority - Raw animal food , shrimp stored over ready-to-eat dressing in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg 58F , employee refrigerated the container that was sitting on shelf on cookline. Less than 1 hour out on line. Corrective Action Taken

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. Corrective Action Taken

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. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured at the bar .

Basic - Employee personal items, purses stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Ice bucket/shovel stored outside between uses.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 90 F holding in in use utensils . Stove was lit to heat up the water . Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. Corrective Action Taken

Basic - Open dumpster lid.

High Priority - - From initial inspection : High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed raw ROP fish processed on site stored in walking cooler not removed from ROP and not frozen. Warning - From follow-up inspection 2023-11-15: Observed frozen fish processed on site and vacuum packaged in walk-in freezer without any date mark or no to remove from vacuum packaging before thawing Admin Complaint

Intermediate - - From initial inspection : 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. Corrective Action Taken Warning - From follow-up inspection 2023-11-15: 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. Time Extended

Intermediate - - From initial inspection : 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. Corrective Action Taken Warning - From follow-up inspection 2023-11-15: 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. Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. IN WALK-IN COOLER Observed cooked ribs in ROP no date on packed no HACCP Warning - From follow-up inspection 2023-11-15: At callback inspection the operator is vacuum packaging cooked and raw beef and pork on site. The food is not labeled and is not removed from packaging within 48 hours no HACCP has been filed or approved. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Cooked pork chops and cooked beef ribs and raw fish. Warning - From follow-up inspection 2023-11-15: At Call back inspection in the walk-in cooler I observed vacuum packaged cooked pork and vacuum packaged raw beef both vacuum packaged on site without the required information on packaging. Admin Complaint

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At bar Warning - From follow-up inspection 2023-11-15: Carbon dioxide/helium tanks not adequately secured. Time Extended

Basic - - From initial inspection : Basic - Employee personal items , purse , stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Warning - From follow-up inspection 2023-11-15: Employee personal items , purse , stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Time Extended

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.

High Priority - Reduced oxygen packaged food label lacking use by date. Observed ROP raw pork , raw beef in walk-in cooler without production date and use by date .

Intermediate - Handwash sink used for purposes other than handwashing. Container in handwash sink in wait station

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Employee purses stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

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

Basic - Single-service articles improperly stored on the floor in waitstation area

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw beef, pork in walk-in cooler ROP without production time .

High Priority - Container of medicine improperly stored on shelf above take out containers and below seasonings . Ibuprofen on shelf with desert toppings . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon stored over bacon bits, remoluade, in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 47F, sausage 47F, put inside reach in cooler to rapid cool.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Link sausage in steam table 109F, Sausages were stirred /rotated in warmer Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can in kitchen prep room . The handwash sink on cookline is not accessible due to equipment blocking the handwash sink.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Red drinking cup with no lid on prep table

Basic - Employee personal items (purse ) stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Food stored on floor in walk in cooler , cooked and cooling lobster stored on floor .

Basic - In-use ice shovel for ice machine located outside not stored in a protected manner between uses.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The Exterior of ice machine is soiled.

Basic - Open dumpster lid.

Basic - Stored food not covered. Cooked ribs not covered in outside walk in cooler

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.in dish area red hose needs a backflow preventer .

Basic - In walk in freezer 2 Food stored on floor.

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

Basic - No handwashing sign provided at a hand sink used by food employees. At nest bar Handwash sink

Basic - Open dumpster lid.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked prime rib (54°F - Cooling); meat loaf (46°F - Cooling);

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler shell eggs stored over cooked pasta.

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 beef in reach in cooler under sandwich press.

High Priority - Shell eggs in use or stored with cracks or broken shells. Observed 1 cracked shell egg in case of eggs , inside walk in cooler Chef discarded the cracked shell egg. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked prime rib (54°F - Cooling); meat loaf (46°F - Cooling); potatoes (46°F - Cold Holding); beef (46°F - Cold Holding); turtle chowder (47°F - Cold Holding); pasta (47*°F - Cold Holding);

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. INSIDE WALK IN COOLER cooked prime rib (54°F - Cooling); meat loaf (46°F - Cooling); potatoes (46°F - Cold Holding); MEAT LOAF beef (46°F - Cold Holding); turtle chowder (47°F - Cold Holding); pasta (47*°F - Cold Holding); In reach coolers on cook line melons (51*°F - Cold Holding); cut lettuce (47*°F - Cold Holding); Fish (46*°F - Cold holding. engineer Warren is checking unit at time of inspection, the restaurant has another walk in unit that is cooling properly. If unit is not immediately repaired all TCS food will be transferred to the other unit or to the freezer Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of hand wash sink in prep kitchen. On cook line the handwash sink is blocked by equipment

Intermediate - Handwash sink used for purposes other than handwashing. Observed a bottle in hand wash sink in coffee station.

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

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

Basic - In walk in freezer case of Potato fries in the floor. Food stored on floor.

Basic - In-use tongs stored on equipment door handle between uses. On cook line oven door

Basic - Indoor Walk in cooler Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Not maintaining 41°F or below. The engineer Warren check the compressor defrost timer during the inspection . He adjusted the timer and compressor started on the walk in unit. During inspection the compressor shut off again.

Basic - Interior sandwich press has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Soda gun holster at bar

Basic - Out door Walk in cooler Floor soiled/has accumulation blood on floor