ISLAND GRILL

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee entered the exited restroom then entered kitchen and handled clean equipment and clean utensils used to prepare food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Vacuum breaker missing on splitter added to mop sink faucet with hose attached. Advised Operator to acquire additional vacuum breaker.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked plantains (74F - Cooling 2:20/74F 2:50). Operator stated cooling for 30 minutes, at this rate will not reach 70F within 2 hours, moved to walk-in cooler to facilitate faster cooling. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. Provided to Operator who posted sign. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Inside the open the flour bucket, a small container with no handle was stored inside and used to dispense the food. The item was removed. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in Cooler; Cooked spinach (47F - Cooling) Per operator item was prepared and held overnight in cooler. Item did not reach 41F within six hours See stop sale

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen; Employee rubbed nose with hands then handled carrots without washing hands first. Advise employee who washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in Cooler; Cooked spinach (47F - Cooling) Per operator item was prepared and held overnight in cooler. Item did not reach 41F within six hours Repeat Violation Admin Complaint

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Happy Kleen all purpose detergent powder bucket used to store flour.explained. She discarded the flour and bucket. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Pot stored in hand sink in back room. Manager removed the pot. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in back room. Manager stocked paper towel Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand sink in back room. Manager filled the soap. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Square plastic container in the flower . Explained and she removed the container. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar container. Manager labeled. 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 turkey, cooked chicken, gravy , chicken gravy, tomato pest , rice , black beans , goat was cooked 2 days ago at walk in cooler . Operator date marked . Corrected On-Site Repeat Violation

Basic - Stored food not covered....cooked pork, cooked plantains, cooked turkey at walk in cooler , operator covered. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....curry chicken 45°, jerk chicken 46° stuck on other at walk in cooler. Per operator food was cooked yesterday. Stop sale issue . Operator discarded food. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....curry chicken 45°, jerk chicken 46° stuck on other at walk in cooler. Per operator food was cooked yesterday.

Intermediate - Employee washed hands in a sink other than an approved handwash sink....washing hand in prep sink . Corrected On-Site

Intermediate - Hot water at handwashing sink does not reach 100 degrees Fahrenheit. ..observed 96° water .

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....gravy , chicken soup, sauce , fried pork, chicken, jerk chicken at walk in cooler . Operator date marked. Corrected On-Site Repeat Violation

Basic - Stored food not covered..several food in walk in cooler. Operator covered food. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cut lettuce 74° at front line being held less than four hours. Operator time marked Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding pork 88° at kitchen being held less than four hours. Operator time marked Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener, employee cleaned Corrected On-Site

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....several cooked food in walk in cooler . Operator date marked Corrected On-Site

Basic - Stored food not covered....several cooked food from last night. Employee covered Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (126); spinach (115) observed water cold in unit. Manager removed food to reheat. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar container with no label.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: 4lb cooked spinach (53°F); 3lb cooked brown stew chicken (51°F); ; cooling overnight per cook was left in unit overnight to cool. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: 4lb cooked spinach (53°F); 3lb cooked brown stew chicken (51°F); ; cooling overnight per cook was left in unit overnight to cool. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front line holding unit: cooked vegetables (127°F); soup (119°F) per manager put in unit 45 min ago. Observed water temperature to low. Reviewed with manager to heat up unit prior to placing food. Manager moved food to reheat, Corrective Action Taken Repeat Violation

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