Island Breeze

Observed multiple TCS food items in the walk-in cooler cold-holding above 41 F. (COS- Issued hold from sale order for 5 pans of mac and cheese, 5 pans of oxtails, and 7 pans of curry goat.) RCA: Ensure all TCS food items are cold-holding at 41 F or below at all times.

Observed jerk chicken and cabbage in the warmer hot-holding below 135 F. (COS- PIC reheated chicken to 165 F and disposed cabbage.) RCA: Ensure all TCS food items are hot-holding at 135 F or above at all times.

Observed pans were stacked on the dish rack while wet. Ensure to allow dishes, equipment, pans, utensils, etc. to air-dry prior to stacking.

Observed medicine stored above prep counter and daily vitamins stored on prep counter. CA: PIC had employee removed identified items and placed in proper storage area. Rule: 2. Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. P

Observed single service item stored inside the bulk flour container being used as scoop. CA: PIC had employee remove the identified item.

Observed no employee health policy on premises. Advised PIC to ensure employees are aware of the list of illness/symptoms that require restriction or exclusion from the establishment.

Observed no paper towels supplied in the employee restroom hand sink. Advised PIC to ensure all hand sinks are supplied with soap and paper towels at all times.

Clean-up procedures for vomiting and diarrheal events is not located in the facility. Advised PIC to establish clean-up procedures for the facility as soon as possible.

Observed in-use spoon stored in water at 93 F. Advised PIC to ensure in-use utensils are stored in water of at least 135 F, in a dipping well with running water, or clean utensil every 4 hours.

Observed pans were stacked on the dish rack while wet. Advised PIC to allow dishes, equipment, pans, utensils, etc. to air-dry prior to stacking.

Observed exposed fluorescent light bulbs in the kitchen ceiling near food prep areas. Advised PIC to ensure all light fixtures contains a shield to reduce the presence of broken glass in the food preparation/storage areas.