ISLAND DOGS

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler chili, cheese, buttermilk 45-49F. Person in charge states has had door,open for beer delivery during inspection. In lowboy across from cooktop cheese 57F. Person in charge states has been in and out of unit. Person in charge began icing items down. Repeat Violation Admin Complaint - From follow-up inspection 2023-06-16: Time/temperature control for safety items in walk in cooler 43-47F Chili, cheese, cheese. Employees have been in and out of unit during morning prep. Person in charge states unit was in temperature this morning when they arrived. In lowboy items at 41F or below. Admin Complaint - From follow-up inspection 2023-06-16: Cheese, buttermilk, lobster base in walk in cooler 43-45F. Person in charge states took temperatures at 4:00pm and items were at 40-41F. Person in charge states called for service and has appointment Monday. Iced items down in cooler. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : 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 training due to all expired. 6.5.23. Person in charge states has training scheduled for July. Warning - From follow-up inspection 2023-06-16: Operator needs more time to obtain. Time Extended - From follow-up inspection 2023-06-16: Operator needs more time to obtain. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic with oil (79F - Cold Holding) at room temperature at cook line. As per manager less than 2 hours. Observed beef patty (51F - Cold Holding) inside reach in cooler at cook line. As per manager, less than 1 hour. Employee submerged containers in ice. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with stains at cook line and storage area. Observed interior of reach in cooler soiled with accumulated food debris at cook line.

Intermediate - No chlorine chemical test kit provided when using sanitizer ware washing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at storage area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen and preparation areas. 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. Observed thawed yellowfin tuna inside reduced oxygen packaging at reach in cooler at cook line.

Basic - Floor soiled/has accumulation of debris. Observed floor soiled with accumulated food debris between fryer and grill.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils in water at 95F at cook line. Corrective Action Taken Repeat Violation

Basic - Interior of oven has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler at cook line. Repeat Violation

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.

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

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Can opener blade not readily removable for cleaning or replacement.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee with no hair restraint while engaging in food preparation. All kitchen cooks

Basic - Floor soiled/has accumulation of debris. Observed food debris throughout kitchen floor. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed vulcan over with black substance/ grease throughout.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing ambient temperature to most kitchen coolers throughout.

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen employees sink.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed all kitchen coolers soil.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed food debris throughout kitchen area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed by the entrance to the bar: can of Raid spray stored on a foot stump. operator removed the can of Raid during the inspection. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags for oysters not marked with the last date used.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the large ice machine in front of the three compartment sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. During the inspection, observed the operator could not provide chlorine test kit for the oh washers.

Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed operator provided a black no white copy employee training for employee Eddie Rojas expire August 20, 2021

Basic - Floors not constructed to be easily cleanable. Cooking line. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in the ware wash area: light cover missing from the light fixture above the ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease on the floor underneath cooking equipment.

Basic - Walk-in cooler shelves with rust that has pitted the surface. All metal shelves on the right of the walk in cooler with rust that have pitted surface.