TASTE OF THE ISLANDS YAAD STYLE CUISINES

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washed, rinsed and then placed to dry food service utensils and food storage containers without sanitizing (Triple Sink (Chlorine - Not Set Up)). Operator set up triple sink to chlorine 100ppm and properly sanitized dishes. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; portioned raw fish stored over opened bag of cooked shrimp. Operator moved raw fish below shrimp. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked chicken (108F - Hot Holding); cooked plantains (113F - Hot Holding). Operator stated items cooked less than 2 hours prior and held at room temperature until served. Advised Operator to reheat to 165F and hold at 135F or above. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked goat (51F - Cooling 11:30am/51F - Cooling 12:00pm); cooked chicken (56F - Cooling 11:30am/56F - Cooling 12:00pm); cooked oxtail (46F - Cooling 11:30am/46F - Cooling 12:00pm). Operator stated items cooling since 8:30am, stored in stacked, full, deep containers with tight fitting lids, at this rate will not reach 41F within 6 hours, unstacked, uncovered pans to facilitate faster cooling. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At front line; hand wash sink used to store plastic container. Operator removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing bleach not labeled. Operator labeled. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. At triple sink; water temperature only reaching 72F. Operator stated hot water heater is not working and expected to be repaired today. Warning - From follow-up inspection 2024-02-15: Operator stated hot water heater needs to be replaced and is waiting for it to be delivered/installed. Time Extended - From follow-up inspection 2024-02-22: At triple sink; water temperature only reaching 73F. Operator stated still waiting for new/working water heater to be delivered/installed. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At all hand wash sinks; water temperature only reaching 72F. Operator stated hot water heater is not working and expected to be repaired today. Warning - From follow-up inspection 2024-02-15: Operator stated hot water heater needs to be replaced and is waiting for it to be delivered/installed. Time Extended - From follow-up inspection 2024-02-22: At all hand wash sinks; water temperature only reaching 73F. Operator stated still waiting for new/working water heater to be delivered/installed. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2023-10-17: No proof of certified food manager . Admin Complaint

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2023-10-17: Same Time Extended

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certificate for Mr. Glendon Morgan expired on 03/09/2023.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by mop sink. Manager stocked. 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. Handle in contact with beans. Manager stored handle above beans Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board under yellow cutting board by the oven. Manager removed. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored above unwashed produce in walk in cooler. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. collard greens with salted cod fish (111°F - Hot Holding). Item is double panned in steam table and not set up in double boil. Operator states item was cooked approximately 1 hour ago. Operator heated item to 171°F and turned up steam table. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at all sinks in establishment. Total lack of water for entire establishment Repeat Violation Admin Complaint

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

Basic - Reach-in freezer interior has accumulation of soil residues. Observed at 1 door stainless. Discussed with operator

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off throughout all sinks in establishment. - From follow-up inspection 2022-05-19: Time Extended - From follow-up inspection 2022-07-20: No hot water provided Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stew pork 52°F-55°F, curry goat 50°F,in walk in cooler cooked yesterday. Kept in tightly closed and stacked containers. See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stew pork 52°F-55°F, curry goat 50°F,in walk in cooler cooked yesterday. Kept in tightly closed and stacked containers.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Akai 117°F hot holding in steam table.Cook stated cooked less than 2 hours ago. Cook reheated to 178°F, for hot holding. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Next to 3 compartment sink - operator moved pots. 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. Cooked rice and beef stew prepared over 24 hours-operator date marked. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - cases of meat stored on floor - operator added a milk crate. Corrected On-Site

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle partly on the ground - operator moved to cement pad. Corrected On-Site

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