ISLE BAR AND GRILL

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Test dish washer machine reading 0ppm. Owner change out old sanitation. With new and retest it and now reading 50ppm Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Equipment in poor repair. 2 door reach in cooler door gasket is poor repair Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor under cooking equipment( fryers) is soiled needs cleaning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the sandwich make station flip top reach in cooler is soiled Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment in poor repair. 2 door reach in cooler gaskets is disrepair. Manager has new gaskets on order Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Sandwich stations interior shelving is soiled

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting on make station

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - Observed make station flip top behind flip top cover is soiled with old food debris

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on sandwich station and salad station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe walk in cooler door gaskets and sandwich station behind flip top cover

Basic - Working containers of food removed from original container not identified by common name. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Leak in walk in freezer, manager states repair is scheduled for next week.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

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

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Triple sink set up with chlorine sanitizer. Dish machine is in the process of being replaced.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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. Emailed operator

Basic - Food not stored at least 6 inches off of the floor. Bottle water stored on floor. Corrected On-Site

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

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dishmachine at 00ppm for chlorine, sanitizer bottle was empty. Operator replaced Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Undated opened sour cream in reach in cooler

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Ice buildup in reach-in freezer double door

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

Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand sink

Basic - Standing water in bottom of reach-in-cooler. Right cookline unit, called repair man coming next week to check cooler Corrective Action Taken

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is unable to dispense sanitizer. Multiple attempts all registering 0ppm chlorine. Operator will set up triple sink until repaired

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling/cutting tomatoes with bare hands. Tomatoes will not be heated to minimum temperature of 145°F as per employee. Operator unable to provide proof of approved alternative procedures. Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In Reach in cooler across from fryer on cook line. Raw beef removed from original packaging stored over ready to eat foods. Operator moved to lower shelf Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink in bar area Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine. Dish machine has an accumulation of lime scale on interior

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards are grooved and no longer cleanable

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaging in food preparation is not wearing a hair restraint. Employee put on a hat Corrected On-Site

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Operator using sponges at triple sink area and on food contact surfaces.

Basic - Food stored on floor. Multiple boxes of food stored on the floor throughout kitchen area, walk in cooler and walk in freezer. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No signage for hand wash sink in bar area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods over cook line have an accumulation of dust

Basic - Single-service articles improperly stored. Multiple boxes of single service items stored on floor in shed Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cooks touching fully cooked bacon with bare hands moving product. Reeducated. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Whole raw shell eggs stored on same bin in reach in cooler drawers with ready to eat hot dogs, corrected. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Liquid Eggs opened Sunday 12-19-21

Intermediate - Handwash sink used for purposes other than handwashing. 2 hand wash sink on same wall, neither are marked with hand wash sign and are being used for multiple purposes. And at bar2 sinks in used, neither designated as hand wash sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar not sign, soap or paper towels at hand wash sink.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cleaned Cooking pots stored outside on rack. Not in use crock pots stored on floor under rack. Cups at bar stacked wet.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 3 compartment sink in use at this time, repair person call by operator.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored with client items and above food prep table in kitchen.

Basic - Food stored on floor. 5 gallon filled plastic bottle water bottles stored directly on the ground outside back door. Bagged ice stored on floor of walk in freezer

Basic - Single-service articles improperly stored. Paper / to go products stored on direct contact of floor of outside shed.

Basic - Time/temperature control for safety food thawed in an improper manner. Commerically prepared soup thawing in standing water, corrected Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetable and fruits stored over ready to eat food items in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of clear liquid (water) not labeled on cooks Line.