Island Vibes Caribbean Grill

Observed hand sink in kitchen not easily accessible to employees, being blocked by multiple bins and boxes. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

Observed containers of food (tomatoes) stored directly on floor in walk in cooler. COS by placing items above six inches off floor. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: iii) At least 6 inches (15 cm) above the floor.

Observed single use plastic ramiken being used as scoop in salt bin. Cos by throwing out ramiken. 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

Observed employee beverages in walk in cooler on shelves next to food items. Cos by removing employee beverages. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Observed partially consumed bottles of water in the food prep area. Staff shall drink from a bottle with a lid and a straw. Advised staff to desist.

Observed failure to label some food bottles. All food items that are not in their original containers shall be properly labeled. Advised PIC to label all food bottles

Observed failure to store food 6 inches off the floor. Contamination shall be prevented during food storage. Advised PIC to store food 6 inches off the floor.

Observed improper date marking on various items, food labeled 7/15, 7/18/ 7/17 were inside the WIC. The PIC stated they take it out the freezer. The time it is frozen is not included with the seven days but once it is not frozen the time resumes and it shall only be held for 7 days. 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P

Observed an employee get water from the mop sink to use in food being cooked on the stove. COS- employee was told to use prep sinks to get water not the mop sink. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

Observed cardboard being reused to line shelves. CA- cardboard shall not be reused. 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

Observed buildup on walls and ceiling tiles throughout the kitchen. CA- walls shall be cleaned and in good repair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

Observed the facility reusing single service cups as scoops inside the brown sugar. CA- single service items shall not be reused. 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

Observed the 3-compartment sink set up in the wrong order. observed wash, sanitize and then rinse. COS- sink was set up in correct order and PIC was told about setting up sink in correct order and labeling the compartments. Facility does have a how to was dishes sign above the 3 compartment. 511-6-1.05(7)(j) - Rinsing Procedures (C) (j) Rinsing Procedures. Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures:

1. Use of a distinct, separate water rinse after washing and before sanitizing if using:

(i) A 3-compartment sink, or

(ii) A 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment;

2. Use of a detergent-sanitizer as specified under subsection (6)(o) of this Rule if using a warewashing system for CIP equipment;

3. If using a warewashing machine that does not recycle the sanitizing solution as specified under paragraph 4 of this subsection, or alternative manual warewashing equipment such as sprayers, use of a nondistinct water rinse must be:

(i) Integrated in the application of the sanitizing solution, and

(ii) Wasted immediately after each application; or

4. If using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution.

Observed shelves throughout the main kitchen and WIC with buildup. CA- all nonfood contact surfaces of equipment shall be kept clean and free of debris.511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Observed buildup on walls throughout the kitchen. CA- walls shall be cleaned and in good repair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

Observed bulk containers and squeeze bottles not labeled with the common name. CA- all items not easily recognizable shall be labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed a leak at under the pipe in the WIC. CA- leak shall be repaired. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed an employee washing dishes in the wrong order no rinse step was added. Observed a wash compartment first, next a sanitizer compartment and last the rinse. COS- employee changed sink to wash, rinse and sanitize. 511-6-1.05(7)(j) - Rinsing Procedures (C) (j) Rinsing Procedures. Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures:

1. Use of a distinct, separate water rinse after washing and before sanitizing if using:

(i) A 3-compartment sink, or

(ii) A 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment;

Observed shelves throughout the main kitchen and WIC with buildup. CA- all nonfood contact surfaces of equipment shall be kept clean and free of debris.511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Observed heavy grease buildup on the vent hood, observed grease buildup on walls. CA- vent hood shall be cleaned regularly to prevent buildup. 511-6-1.05(3)(d) - Ventilation Hood System, Adequacy, adequate to prevent grease & condensation build-up (C) (d) Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.