TASTE OF THE TROPICS RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cooked chicken stew, cooked rice, and unwashed fruit. Moved to bottom. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salted mackerel rehydrated on counter at 67f stop sale approximately 5 pieces.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salted mackerel rehydrated on counter at 67f stop sale approximately 5 pieces.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter with no vacuum breaker and hose in basin.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in back storage area blocked by supplies. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for the three compartment sink or sanitizer buckets. Repeat Violation

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. Marcie started two days ago and had not signed. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All cooked items in reach in cooler cooked yesterday. Require date marking and not held more than 7 days.

Basic - Current Hotel and Restaurant license not displayed. License from 2025 posted at bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of reach in cooler, reach in freezer, and make table soiled with food debris.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop not stored to dry in utility closet.

Intermediate - Handwash sink not accessible for employee use at all times. Equipment in back room Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Pan in sink kitchen Corrected On-Site Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in kitchen Corrected On-Site Repeat Violation

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. Gave copy to operator had employee read and sign Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

Basic - Food stored on floor. Frying oil Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour

High Priority - Dented/rusted cans present. See stop sale. Fruit salad #10 can

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over raw ox tail reach in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board soiled

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked by table- table moved by owner Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Other items stored in hand wash sink in kitchen, Items removed by owner Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar and storage hand sink

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes. Spoons, ladels and spatula

Basic - Cutting board has cut marks and is no longer cleanable. Small make table kitchen

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food items in reach in cooler behind bar. Items placed in segregated container by owner Corrected On-Site

Basic - Equipment in poor repair. Gasket reach in cooler Triple sink missing spigot. Repair ordered

Basic - Food stored on floor. Frying oil in the kitchen - moved off floor Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle - removed by owner Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Sink in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket reach in cooler

Basic - Old labels stuck to food containers after cleaning. Plastic pans next to 3 compartment sink

Basic - Single-service articles not stored inverted or protected from contamination. Disposable pans dry storage

Basic - Wet mop not stored in a manner to allow the mop to dry.