A Taste of the Island

Observed failure to maintain several time temperature controlled foods at or below 41F Observed contents of prep top cooler stored above 41 PIC discarded foods

Observed failure to maintain food contact surfaces clean to sight and touch. Observed heavy scoring and discoloration of cutting boards. PIC shall discard cutting boards

Observed failure to allow proper air drying prior to storage. Observed plastic containers stored stacked while still in a wet state. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food

Observed PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. According to Code: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A copy was given to PIC and instructed to train employees on the employee health policy and keep documentation of training onsite.

Observed mildew like/biological growth build up on cutting boards and prep top counter. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Informed PIC to clean and sanitize board frequently especially when not in use. to sanitize before use.

Observed cooked chicken, rice and meat inside walk in cooler prepared on site and held more than 24 hours with no proper date marking. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC date marked all the prepared food containers.

Observed failure to provide paper towel at hand wash sink in in the kitchen. [511-6-1.07(3)b(1-4)]. All hand wash sinks shall be stocked, and provided with hand drying options. Advised PIC to ensure all hand washing sinks are properly stocked. PIC provided hand paper towels for the sink.

Observed mildew like/biological growth build up on cutting boards and prep top counter. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Informed PIC to replace worn-out boards and keep prep tops clean and free from observed mildew/biological growth build up.

Observed fly activity in the kitchen area. The facility must increase fly treatment prior to the next routine inspection. Code- Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device or the devices be installed so that they are not located over a food preparation area, and dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Facility must take additional steps in conjunction with your pest control contractor such as ensuring no standing water is around the building (especially doors) or debris. Also, keep the dumpster area clean and dry as much as possible. Facility needs better elimination methods for the pests that still make it into the facility.