ISLANDER RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta (46F - Cooling) in reach in cooler at cook line, as per employee pasta was cooked yesterday, employee discarded during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (46F - Cooling) in reach in cooler at cook line, as per employee pasta was cooked yesterday, employee discarded during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding on drawers at cook line, as per employee less than 1 hour.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oysters tags not maintained in chronological order. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed on some oysters tags.

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

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

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on dirty holder, employee cleaned during inspection. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at salad station, operator removed during inspection. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior on drawers at salad station, employee cleaned during inspection. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at sushi station, employee stored properly. Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed on oyster tags.

Basic - Bowl or other container with no handle used to dispense food. Observed inside rice white bin container, operator removed during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Operator corrected during inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets stored not inverted by salad station. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior at salad station.

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

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at sushi station. Operator stored properly during inspection. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw hamburger patties stored above raw mani fillets on drawers at cook line, employee stored properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe raw burgers (53F - Cold Holding); sliced cheese (52F - Cold Holding); raw mani (52F - Cold Holding) on drawers at cook line, as per employee less than 2 hours. At the time of the inspection unit was on defrosting system, employee moved all products from unit to another reach in cooler. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled cutting board at salad station.

Intermediate - Handwash sink used for purposes other than handwashing. Observe food residue on sink at sushi station, operator cleaned during inspection. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Observe at coffee station on kitchen area.

Basic - Ice bucket/shovel stored on floor between uses. Observe by walk in cooler entrance, operator stored properly 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. Observe on flour white bin container at kitchen area, employee stored properly during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensils in standing water at 79°F at cook line, operator removed during inspection. Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observe personal drink on reach in freezer at cook line, employee discarded during inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observe on unit at cook line.

Basic - Wiping cloth sanitizing solution stored on the floor. Observe at sushi station, operator stored properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated chicken breast (48F - Cold Holding); marinated fish fillets (49F - Cold Holding) on drawers at cook line, as per operator less than 3 hours. Operator add ice bath to rapidly cooling down temperature. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed no time marked on cooked sushi rice container at sushi bar area. As per operator less than 30 minutes.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed on oysters tags. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bags stored on shelves on dishwasher area. Operator removed during inspection. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Observed under coffee machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 89° at cook line, operator discarded and replaced with hot water. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cook line. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed conch fritters (frozen) container on standing water at the cook line, operator moved and placed under running water. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee at sushi bar washing hands with gloves on. Explain to employee proper procedures on wash hands.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta not date marked, as per chef from previous day. Chef dated during inspection. Corrected On-Site

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed at preparation area, employee removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled doors on reach in cooler at cook line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed several personal drinks in reach in cooler at salad station. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed in unit at cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi bar. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked vegetables. Chef stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad (51F - Cold Holding); crab salad (51F - Cold Holding) at kitchen area. As per employee less than 4 hours, employee moved food from cooler during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (123F - Hot Holding); at warmer in kitchen area, as per employee less than 2 hours.cooked chicken (169F - Reheating) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled vegetables cutter stored on clean rack, chef moved to dishwasher area. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking at kitchen area, employee moved during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken not date marked in reach in cooler at salad station, as per employee over 24 hours. Chef dated during inspection. Corrected On-Site

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed seafood mix in walk-in cooler.

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

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed at kitchen area. Employee removed during inspection. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at the cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen, also at sushi bar.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at ; 4 door reach in cooler cut tomato (59F - Cold Holding); ; clam chowder (60F - Cold Holding); conch chowder (60F - Cold Holding); cut tomato (59F - Cold Holding); artichokes (59F - Cold Holding) Operator discarded the food

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in the vegetable reach in cooler pico de gallo (10:52. 44F at 11:37. 44F- Cooling);. Engineering is checking the unit.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic cup without handle used as scoop in the rice container. The container was removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a book bag on the top shelf over the hot line preparation line The book bag was removed

Basic - In-use tongs stored on equipment door handle between uses. The tongs were removed Corrected On-Site Repeat Violation

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 the scoop handle in the tempura container touching the food. The scoops storage was changed Corrected On-Site

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

Basic - Open dumpster lid. Operator closed the lid Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed in the walk in cooler shell eggs over roots Items were moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach in cooler by the grill tuna (50 F - Cold Holding). Salmon was moved to another unit.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Basic - Current Hotel and Restaurant license not displayed. License was removed and change

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop was removed Corrected On-Site Repeat Violation

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

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler in front of grill

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in draw cook line sliced cheese (52 - Cold Holding) Cheese was left out while working with it. Less than an hour.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some tags not date marked with last day served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board on prep table. Observed soiled can opener.Repeat Violation Repeat Violation

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

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

Basic - Bowl or other container with no handle used to dispense food. Observed cup in flour. Cup was removed. Corrected On-Site

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 4 pieces of tuna Commercially processed reduced oxygen packaged in cooler draw on cook line. Tuna was discarded. Corrected On-Site

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Establishment not able to prove wooden bowls for sushi rice made of hard woods.

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Observed ice scoop on top of ice machine. Ice scoop was removed. 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 laying on tempura four. Handle was removed. Corrected On-Site