SOUTH SEAS ISLAND RESORT - RED FISH GRILL

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In tall reach in cooler, six - 8 oz packages of Snapper clearly labeled to be removed from packaging, prior to thawing under refrigeration were completely thawed and still under reduced oxygen packaging.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On char grill shrimp skewers (80 F - Hot Holding); chicken breasts (112 F - Hot Holding) per operator foods were cooked less than one hour prior. Operator began reheating for proper hot holding. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked with packages of guacamole. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Ramekin used as scoops on cooks line. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on expo prep counter. Observed operator correct violations in order to meet inspection standards. This is a repeat violation from the previous inspection dated 03-13-2026 Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Partial bottle of water in reach in cooler. Observed operator correct violations in order to meet inspection standards.

Basic - Time/temperature control for safety food thawed in an improper manner. In tall reach in cooler, six - 8 oz packages of Snapper clearly labeled to be removed from packaging, prior to thawing under refrigeration were completely thawed and still under reduced oxygen packaging.

Basic - Waste line missing at soda gun holster at outside bar. This is a repeat violation from the previous inspection dated 03-13-2026 Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm); operator discarded and refilled to achieve: Sanitizer Bucket (Quaternary 200ppm). Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 00ppm); operator refilled to achieve: Triple Sink (Quaternary 200ppm) Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In steam table cilantro lime rice (91 F - Reheating) per operator rice had been place in steam table four hours prior.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table cilantro lime rice (91 F - Reheating) per operator rice had been place in steam table four hours prior. Stop sale issued

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

Basic - Waste line missing at soda gun holster. Behind outside pool bar

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed a one pound package of ahi tuna baring a label stating to remove from package prior to thawing under refrigeration, fulled thawed and still under reduced oxygen packaging.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine exceeds 200ppm); operator discarded and refilled with quaternary sanitizer to achieve: Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink behind bar used as a dump sink

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed a one pound package of ahi tuna baring a label stating to remove from package prior to thawing under refrigeration, fulled thawed and still under reduced oxygen packaging.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine exceeds 200ppm); operator discarded and refilled with quaternary sanitizer to achieve: Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna Nachos not designated. Operator marked ahi tuna nachos with asterisks during inspection Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drink from an open container on cooks line.

Basic - In-use tongs stored on equipment door handle between uses.two pairs of tongs on oven handle; operator removed and sent to dishwasher to be cleaned and sanitized Corrected On-Site

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

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Carbon dioxide/helium tanks not adequately secured. Two CO 2 cylinders not secured next to ice machine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch and bracelet while preparing food.

High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dishes into the dish machine with gloved hands and then while wearing the same soiled gloves, unloaded the clean and sanitized dishes from the machine. Glove change and hand washing was needed Warning - From follow-up inspection 2022-08-15: Observed employee use cell phone with gloved hand and then failed to change glove or properly wash hands. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above walk in cooler door has a build up of dust. Warning - From follow-up inspection 2022-08-15: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On back prep table. Warning - From follow-up inspection 2022-08-15: Drink on lower shelf of prep table next to cooking equipment. Time Extended

High Priority - Dishmachine quaternary ammonium 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 Dishwasher (Chlorine 00ppm); after three readings on the surface of the plate. Operator set up three compartment sink to sanitize Triple Sink (Quaternary 200ppm) Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed par cooked hamburger (93 F - Cold Holding); park cooked chicken breast (89 F - Cold Holding) in a cooler drawer on the cooks line. Per operator they are par cooked and held then reheated to order or discarded within four hours, however no written plan in place. Discussed Time as a Public Health Control and provided from.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed next to mop sink. Operator chained tanks . Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole inn the ceiling tiles above the dish machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in the dish room. Operator removed drink. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed two cooks preparing food without hair restraints. Operator provided hair nets. Corrected On-Site

Basic - Light shield damaged/in disrepair. Located above prep counter across for the dish machine.

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at hand sink in the dish room.

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 concentration at 0ppm. Technician on site. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed boiled eggs 50°F cold hold, quinoa salad 51°F cold hold, blue cheese 51°F cold hold less than 4 hours. Time/temperature control for safety foods double panned with ice and reach in cooler turned down. Corrective Action Taken

Intermediate - Handwash sink removed from food preparation/dishwashing area. Handwash sink at outside bar removed. Must be reinstalled in the same location where removed. Technician on site. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at cookline. Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwash sink at cookline. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Beverage/wait station. Stack of paper towels placed at handwash sink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse/backpack stored on shelving near food items. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at cookline. Corrected On-Site