ISLAND PIG & FISH

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.mop sink has splitter and there is no vacuum breaker, vacuum breaker needs to be installed on splitter with hose going to fill mop buckets Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer Corrected On-Site

Basic - Open dumpster lid.in a shared plaza Repeat Violation

Basic - Wood food-contact surface not properly sealed. Shelf above slicer no sealed

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mac and cheese sauce made yesterday 47-48F. Manager write a note to not use.

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese sauce made yesterday 47-48F cooling. Manager wrote a note to not use. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ranch dressing 47F cold holding. Advised to rapid chill in an ice bath method. Employee added ice bath. Corrective Action Taken Repeat Violation

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

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. T.L, M.P, P.Q, Employees and Manager signed. 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. T.L, M.P, P.Q.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. P.M 5/24.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee/ women's bathroom.

Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar. Advised to use utensils with a handle. Employee removed. Corrected On-Site

Basic - Grease receptacle lid open. Corrected On-Site

Basic - Missing drain plug at dumpster.In a shared plaza.

Basic - Open dumpster lid. Shared plaza. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Front counter bar area.

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Need to identify the tuna poke bowl on menu. - From follow-up inspection 2024-07-16: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter 63f cold holding, Brisket 54f cold holding , pulled less than 45mins ago advised to rapid chill or reheat

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 - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Time/temperature control for safety food thawed in an improper manner. On counter Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. <25ppm. Operator will sanitize using triple sink

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw beef in top drawer of lowboy unit on cook line stored directly over cooked shrimp in bottom drawer with no barrier. Operator moved Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on the non chemical side of the split at mop sink

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

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 - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Seafood breading station and butter on cook line Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled idntifying liquid contents. Operator labeled Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on countertops of cook line. Operator moved Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook put on a hat Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple containers on drying rack stacked before finished air drying

Basic - Food stored on floor. Soda bib boxes stored on the floor behind service counter. Operator moved Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line at 87°F. Operator discarded Corrected On-Site

Basic - Single-service articles improperly stored. Cases of single service items stored on the floor behind tiki bar. Operator moved Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Shelf over service line and in tiki bar