ISLAND FLAVOR CAFE

High Priority - Nonfood-grade bags used in direct contact with food. Observed in kitchen Us refrigerator freezer , raw pork stored in printed thank you bag . Operator removed and placed in clear food grade bag. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in advantco cooler , Cooked chicken (50F - Cold Holding); cooked rice (49F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in kitchen -reach in advantco cooler - Cooked chicken (50F - Cold Holding); cooked rice (49F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours. See stop sale.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line utensils in standing water at 90F. Operator discarded water during the inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in kitchen , Us reach in freezer lower shelf solid with food debris.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at front counter Wiping cloth chlorine sanitizing solution over 200 ppm. Operator remade solution to 100 ppm chlorine. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked plantains on time control with no written plan. Provided form to operator.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed next to office. Warning - From follow-up inspection 2025-04-11: Still observed. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 50°F in reach in cooler, prepped less than two hours ago. Operator moved to freezer to quick chill Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator Corrective Action Taken

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. Emailed to operator Corrective Action Taken

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine 10 Ppm. Employee added more chlorine retested chlorine 100 Ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantains (110-129F - Hot Holding) in shallow pan sitting on top of rice at steam table. Per employee less than 1 hour. Employee took in kitchen to reheat to 165 Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris, mold-like substance or slime.

Intermediate - Spray bottle containing toxic bleach substance not labeled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open plastic water bottle on shelf next to clean equipment/utensils.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer solution over 200 Ppm located under steam well at front counter. Operator discarded solution made new solution rechecked 100 Ppm Corrected On-Site

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. Emailed operator bulletin Corrective Action Taken

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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

Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler in main kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen at mop sink- observed cart with containers of chicken being thawed at room temperature.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter Steam table-observed plantains 125°F. Operator immediately reheated plantains above 165°F and placed inside warmer.