ISLAND HOUSE REST

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink soiled with food residue at cook line. Manager cleaned during inspection. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed floor soiled microwave door handles soiled with grease. Employee cleaned during inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior soiled grease.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled with food residue at cook line. Employee cleaned during inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed flip top reach in cooler interior soiled.

Basic - Standing water in bottom of reach-in-cooler, located at cooking line.

Basic - Ice bucket/shovel stored on floor between uses. Operator properly stored it. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter soiled.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed quaternary sanitation bucket on preparation table, operator properly stored it. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on top of preparation table, operator placed inside quaternary sanitation solutions at 200 ppm. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the cook talk on the the personal cellphone and the put on gloves to begin preparing food for an order without washing hands. Inspector coached the employee. Employee washed hands properly. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Kitchen, 2 live flying insect throughout the kitchen. Repeat Violation

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers tuna tzatziki on the menu. Operator provided the parasite destruction letter from Sysco and Coast to Coast Importing for the tuna. Vendor emailed the parasite destruction letter. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach in cooler in the back area: tzatziki sauce dated 8/9, in house made taco sauce, dated 7/17, nacho cheese sauce dated 8/3.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Reach in cooler in the back area: tzatziki sauce dated 8/9, in house made taco sauce, dated 7/17, nacho cheese sauce dated 8/3.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed the cook talk on the the personal cellphone and the put on gloves to begin preparing food for an order without washing hands. Inspector coached the employee. Employee washed hands properly. 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. Discussed with the operator and provided the clean up form. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers in kitchen and cook line soiled/ stained. Repeat Violation

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

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. Discussed with the operator and provided the form to the operator. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Back area near the shelves with the seasonings: spray bottle with water inside not labeled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine ice chute, nearby the outside Men's restroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By the flip top reach in cooler in front of the cook line: employee drinking cup on the prep table

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees in the bar/kitchen without hair restraints when preparing and serving food to the guest. Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris. Both ovens by the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on most reach-in coolers. Repeat Violation

Basic - Open dumpster lid. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most reach in coolers,

Basic - Stored food not covered. Bar area: 2 ice bins for customer drinks not covered.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen near by the dishwasher: food splattered on the wall and black wall above the three compartment sink in the kitchen.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in kitchen area. Operator tried to kill fly during this inspection Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made meatloaf (46F - Cold Holding); cut melon (47F - Cold Holding) in reach-in cooler in prep area next to reach in freezer. Operator stated cooler was working fine earlier. Operator removed TCS foods and placed in nearby cooler to chill. 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. Commercially packaged hummus opened more than 24 hours not date marked. Operator labeled hummus Corrected On-Site

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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers in kitchen and cook line soiled/ stained

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. Ambient temperature of reach-in cooler in prep area next to reach-in cooler 50F. Obeserved ice build up behind fan area. Operator removed TCS foods from unit until unit is repaired Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler across from grill soiled Repeat Violation

High Priority - Observed raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored above onion rings not covered. Manager covered onion rings, ask employees rotate product. Corrective Action Taken

Intermediate - Observed ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed ambient thermometer reading+50 F inside reach in cooler #3, product was reading 42 F or below. Manager took ambient thermometer to have it replaced. Corrective Action Taken.

Intermediate - Observed food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at prep table and reach in cooler.

Basic - Observed stored food not covered. Observed onion ring in a container not covered. Manager had team member cover them. Corrected On-Site

Basic - Observed walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in upright freezer rusted. By prep table next to back exit door.

Basic - Observed wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed back wall behind grill area rusted not smooth or easily cleanable.

Basic - Cutting board has cut marks and is no longer cleanable.observed 3 white cutting boards at the kitchen area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.observed tong at the oven handle. Operator removed it. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed dirty plates with cleaned. Chef took plates to washed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no air temperature thermometer in front area reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled at the back coolers, under microwave.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen area l

Basic - Water leaking from pipe and/or faucet/handle. Three compartment sink at the bar area.