ISLAND PALACE

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed at cook line, operator washed pot in triple sink with properly sanitizing. Educated operator on properly sanitizing dishes before use. Operator rewashed and sanitized dishes during the inspection. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time mark on items using time /temperature control for safety. Per operator items was put out less than 2 hours ago. Operator time stamped items during the inspection. Corrected On-Site

Basic - Dead roaches on premises. Observed on dead roach to the side of fryer at cook line. Operator cleaned and sanitized area during the inspection. Corrected On-Site

Basic - Equipment in poor repair. Walk in freezer door metal surface in disrepair. Repeat Violation

Basic - Food stored on floor. Observed in kitchen, 2 bins of cooked pork stored on floor. Operator elevated during the inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed in triple sink in kitchen , raw chicken thawing at room temperature. Educated operator on proper thawing procedures. Operator placed raw chicken under cold running water. 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. Operator has no written plan for food being held on time as a public health control. Emailed form for I'll out. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, cooked pork, and chicken Cooke more than 24 hours not date makes. Operator started date marking items during inspection, Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. In kitchen on shelves, spray bottle with degreaser not labeled with common name. Operator labeled bottle. Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler, heavily soiled cardboard used on floor.

Basic - Cutting board has cut marks and is no longer cleanable. In prep area by three compartment sink, employee prepping food on cutting board that had deep cut marks. No longer cleanable surface.

Basic - Equipment in poor repair. Walk in freezer door metal not connected to door, making it difficult to open and close door.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen, two door reach in cooler shelves soiled with food demand mold like substance

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed picliz (55F - Cold Holding); slice turkey (55F - Cold Holding) in reach in cooler. Per operator held out of temperature less than 2 hours. Reach in ambient temperatures 58F operator move to walk in cooler. Advise operator not to store any TCS food in reach in unit until fixed

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish (110-115F - Hot Holding) on cook counter ; chicken (112-120F - Hot Holding) in steam table with little water. Per operator held out of temperature less than 2 hours. Operator reheated items on stove to 165F. Corrective Action Taken

Basic - Equipment in poor repair. Observed walk in freezer door surface separating from the door

Basic - Food stored on floor. Observed container of cut cabbage on the floor. Operator elevated Corrected On-Site

Basic - Ice scoop handle in contact with ice.

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 handle in contact with floor,sugar,jasmine rice,pinto beans.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walk in cooler walls accumulated grease, food debris, and/or dust.

Basic - Working containers of food(salt)removed from original container not identified by common name. Operator labeled Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, cut cabbage (52F - Cold Holding); cut lettuce (48F - Cold Holding). Operator stated held less than two hours. Operator put items back into cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table, fish (110F - Hot Holding). Item being held under heat lamp. Operator stated held less than one hour. Operator put back into oven to reheat to 135°F or above. Corrective Action Taken

Basic - Food stored on floor. Raw beef stored on floor under three compartment sink. Operator moved meat to cooler for later prep. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. In three compartment sink, meat bring thawed without cold running water. Operator turned on running water. Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle cell phone and engaged in food preparation with out washing hands.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over box of papayas in walk-in cooler. Operator inverted Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pikliz (75F - Cold Holding) in plastic soufflé cups sitting on cook table at room temperature. Per operator less than two hours operator placed in reach in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed mice defense, calking gun tube of silicone, tube of silicone stored on rack over containers of flour, maize. Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels dispenser jammed at hand washing sink. Operator fixed Corrected On-Site

Basic - Equipment in poor repair. Gasket torn on true reach in cooler. Observed walk in freezer door surface separating from door. Repeat Violation

Basic - Food stored on floor. Observed bag of onions on kitchen floor. Observed box of plantains on walk-in cooler floor. Operator elevated Corrected On-Site

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 container of sugar the scoop handle in contact with sugar. Repeat Violation

Basic - Stored food not covered. Observed raw chicken in plastic container in walk-in cooler not covered.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed inside walk-in cooler wall soiled with accumulated grease, food debris, and/or dust

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn on true reach in cooler. - From follow-up inspection 2024-02-13: At time of callback inspection still observed Time Extended

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. Observed chlorine 0 Ppm operator primed machine rechecked 100 Ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over RTE salad in true reach in.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed turkey (49F - Cold Holding); goat (78F - Cold Holding) sitting on cook line shelf in room temperature. Per operator held less than four hours. Operator placed items in walk-in cooler for rapid cooling . Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed goat (130-131F - Hot Holding) in steam table per operator held less than four hours. Observed goat (130-131F - Hot Holding) in a pot sitting on steam table counter at room temperature. Per operator held less than four hours. Operator placed items on stove to reheat to 165. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed wd 40 , rustolem protective enamel caulk stored on top of true reach in. Operator removed items. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handle. Repeat Violation

Basic - Equipment in poor repair. Observed torn gaskets on true reach in refrigerator doors. Repeat Violation

Basic - Frigidaire Reach-in cooler interior/shelves have accumulation of soil residues.

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 rice container scoop handle in contact with rice Observed in sugar container the scoop handle in contact with the sugar.

Basic - Standing water in bottom of true reach-in-cooler

Basic - Stored food not covered. Observed cooked rice in a bowl not covered in walk-in cooler

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

High Priority - Toxic substance/chemical improperly stored. Observed paints, caulk, Wd40. All stored above True double door cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on any containers.

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Operator advised to use three compartment sink for sanitizing until repairs completed. Operator was able to prime unit to test properly, however a technician should correct primer to be automatic.

Basic - Buildup of food debris/soil residue on walk-in shelves and surfaces. Repeat Violation

Basic - Employee eating while preparing food. Prep cook/ Dishwasher observed eating while on the cook line.

Basic - Equipment in poor repair. True, double door cooler 46°F. Operator was instructed 7 months ago to limit use to non TCS foods.

Basic - Food stored on floor. Observed Saltfish, beef, and chicken on the kitchen floor. Operator relocated to shelves. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed Turkey, Saltfish, and beef. All being thawed at room temperature with no running water. Operator states less than 2 hours. All products placed on stove and cooking started.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pickly (53°F-58°F - Cold Holding) in true reach in cooler. Per operator food was prepared less than 4 hours ago, operator moved into walk in cooler to quick chill. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of cooked turkey prepared over 24 hours ago, not date marked.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at true reach in cooler in kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table in kitchen on cookline next to steam table. Operator removed cell phone.

Basic - Equipment in poor repair. Observed true reach in cooler ambient 53°F-58°F in kitchen across from storage shelves. Operator will refrain from using unit until fixed.

Basic - Ice buildup in reach-in freezer in kitchen and walk-in freezer.

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. stewed fish (120°F - Hot Holding); at 9:40 a.m.. operator reheated stewed fish above 165°F and placed on steam table for service.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Main kitchen prep area- observed cutting board being used cut and soiled.

Intermediate - Non-pitting surface rust on food-contact equipment. Main kitchen above 3 compartment sink magnetic knife rack- observed chef knives, food grade scissors, peeler, all clean being stored on rusted magnetic knife rack.

Basic - Current Hotel and Restaurant license not displayed. Observed license displayed 12/01/2020 expired. Operator provided and displayed current license 12/01/2021. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen walk in cooler, reach in cooler, reach in freezer-observed employee beverages in all coolers and freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen 3 compartment sink- observed fresh whole snapper fish inside sink at room temperature.