ISLAND OAKS RV RESORT

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at pool bar.

Basic - Food stored on floor. In walk in freezer, box of fries stored on the floor. Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease build up visible in tray below hood filters and drip present on wall behind fryers.

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket stored in the floor under the three compartment sink. Operator relocated to warewashing location. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in drawer freezer with build up of food debris. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. On shelf on back side of cook line, clean containers with old labels attached. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board on cook line with food residue staining. Can opener blade with debris build up. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic portion cups used as scoop in bulk seasonings.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelves of prep room.

Basic - Food stored on floor. Back up drink ice stored on floor of walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer with grease debris. Hood filters over cook line with grease build forming.

Basic - Old labels stuck to food containers after cleaning. Old label on clean container on shelf.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, Mac and cheese (112F - Hot Holding); cheese sauce (87F - Hot Holding). No water observed in well, operator added water and reheated product in oven; Mac and cheese second temperature (177F - Hot Holding); cheese sauce (169F - Hot Holding) Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Two sanitizer solution buckets turn test strips over 500ppm quaternary. Operator reset sanitizer to correct ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards with residue staining.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at pass through hand wash sink. Operator provided paper towels. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice at bottom of cook line reach in freezer.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall with dust build up closest to hallway and storage closet.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored in clean pot in the prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pizza cook line reach in cooler plastic flap has mold like substance under the lip when the interior is exposed.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution in prep area at 0ppm. Operator reset the sanitizer bucket to 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the prep area reach in cooler, raw shell eggs over butter and raw beef and bacon over pepperoni and sausage. Operator rearranged the reach in cooler. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by the bulk ice bin. Operator provided paper towels. Corrected On-Site

Basic - Food stored on floor. Fryer oil jug stored on the floor by the bulk ice bin. Operator relocated the fryer oil. Two containers of food in the walk in freezer on the floor.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings in covered stacked plastic tubs at 44-50F. Person in charge states cooled overnight.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chicken wings in covered stacked plastic tubs at 44-50F. Person in charge states cooled overnight.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in kitchen during inspection.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs at 76F ambient in kitchen. Person in charge states in unit less than 4 hours, moved to reach in cooler. Corrective Action Taken Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory during inspection, serves eggs undercooked. Person in charge added to menu during inspection. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hands on apron multiple times with gloves, touch face without washing hands, then return to cookline. Spoke to employee during inspection. Corrective Action Taken

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. During inspection dishmachine testing at 145F. Reran multiple times and retemped at 166F. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over ready to eat sour cream, butter, person in charge moved to appropriate location. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Both spray hoses in kitchen lower than flood rim. Person in charge raised during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Beef not date marked in walk in cooler. Person in charge unsure how long ago it was cooked.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at hose bibb in tiki bar. Person in charge began adding. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed stir spoon in hand wash sink in kitchen. Item was removed. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temp temperature dishmachine. Also missing chlorine test strips. Person in charge ordered during inspection. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing hand wash towels at hand wash sinks in kitchen. Also, missing hand wash sign at front bar and outside bar. Person in charge printed during inspection. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves eggs undercooked. No consumer advisory on menu or posted. Person in charge posted during inspection. 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. Brisket and cut cabbage in walk in cooler not date marked. Person in charge labeled. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed one certificate is a copy.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles on water heater. Person in charge discarded. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine. Observed lime buildup in dishmachine.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in tiki bar and on table in kitchen unsecured.

Basic - Food stored on floor. Cases of food stored on floor in walk in freezer. Buckets of food stored on floor in walk in cooler. Bag in box soda stored on floor in dry storage area. Person in charge raised. Also, in walk in cooler several food items uncovered. Corrected On-Site

Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Observed bug zapper racket stored on box of single service items. Person in charge removed. Corrected On-Site

Basic - Single-service articles improperly stored. Pizza boxes stored on floor in the kitchen. Person in charge raised. Corrected On-Site

High Priority - Establishment operating with changed menu and/or increased seating without system approval for such change. Establishment is licensed for 83 seats, has 93 during inspection. Person in charge removed 10 seats, provided seating change evaluation form during inspection if they decide to increase seats. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose hanging below flood plain, person in charge raised during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker in incorrect location on splitter, person in charge moved to correct location. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from hand wash sink in corner of kitchen.

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under double doors in bar.