IRIE ISLAND EATS

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

Basic - Mobile food dispensing vehicle connected to utilities on more than a temporary basis. Observed a propane tank that is not mounted on the unit with a permanent connection to the MFDV. Fitting is Not quick disconnect.

Basic - Plastic bottles of water and containers of oil stored on floor in trailer and container of fish in the walk-in cooler stored on the floor

Basic - Stored food not covered in walk-in cooler . Observed cooked pork cold holding in walk-in cooler not covered

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp and fish Thawing in standing water Running cold Water was turned on shrimp to thaw Corrective Action Taken

High Priority - Spray hose at dish sink lower than flood rim of sink. Repeat Violation

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

Intermediate - Manager or person in charge lacking proof of food manager certification.

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 - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kaitlyn, Enzo

Basic - Bowl or other container with no handle used to dispense sugar

Basic - Food being prepared outside of the MFDV in a storage trailer. Observed raw pork being prepared for cookin in the storage trailer on site.

Basic - Food stored on floor in walk-in in unit

Basic - Food stored outside. Observed case of pork outside of MFDV on the open air smoker area Corrected On-Site

Basic - Stored food, cooked pork, chicken, and raw fish and pork not covered in the walk-in unit

High Priority - Spray hose at dish sink lower than flood rim of sink.

Intermediate - Handwash sink not accessible for employee use at all times. The handwashing sink has a container stored in it.

Basic - Food stored on floor in the WIC

Basic - Soiled wet wiping cloth placed in use with fresh solution. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Fruit pulp Thawing at room temperature

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Spray hose at dish sink lower than flood rim of sink. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed thawed raw tuna in unopened vacuum packaging in the walk-in cooler. The packaging states to remove from vacuum packaging before thawing.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked poultry in stand up cooler not date marked . In walking cooler fish dip , kimchi, cut tomatoes cut leafy green, cut melons are not date marked. 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 raw tuna in in opened vacuum packaging in the walk-in cooler . The packaging states to remove from vacuum packaging before thawing.

Basic - Food stored on floor in the walk-in cooler

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (50F - Cooking); beans (44F - Cold Holding) fish and beans were relocated to the walk-in cooler to rapid cool down *Corrective Action Taken Corrective Action Taken

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

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 200 ppm chlorine

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.

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.

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

Basic - Unnecessary items/unused equipment on the premises.

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Spray hose at dish sink lower than flood rim of sink.

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 - In walk-in cooler Ready-to-eat, time/temperature control for safety food , cooked pork, beef chicken prepared onsite and held more than 24 hours not properly date marked.

Basic - Bowl or other container with no handle used to dispense food. Bowl used In fruit salsa Corrected On-Site

Basic - Cases of chicken stored on floor in walk-in cooler

Basic - Food stored outside , OBSERVED 2 chest freezers holding unpackaged food outside of MFDV

Basic - Stored food in walk-in cooler not covered.

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.

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.

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

Intermediate - No soap provided at handwash sink.