ISLAND CHOICE

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bowl of jerk pork on top of reach in freezer at 119F, operator stated has been out less than an hour, operator reheated to 165 F. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in kitchen blocked by 60 gallon garbage can, operator moved. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in kitchen with bowl in it and hand wash sink at front counter with a container and tongs in it, operator moved. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Intermediate - No running water at mop sink. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in kitchen, operator replaced. Corrected On-Site Repeat Violation

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use Observed operator using quaternary test strips for chlorine solution.

Basic - Floors not maintained smooth and durable. Observed floors in back of kitchen where the microwaves are is not smooth or durable.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in the reach in freezer in back storage area.

Basic - Screen in door torn/in poor repair - vermin present. Observed screen torn outside on porch in seating area. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken wings in the oven tempted at 101F for hot holding, the cook stated chicken wings have been there for 45 minutes, cook brought chicken wings back up to 166F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed can of febreeze next to the bread on the front counter, operator moved. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by the garbage can, operator moved. Corrected On-Site Repeat Violation

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand sink in the one bathroom and no paper towels at the hand washing sink in the kitchen, operator replaced the towels. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Intermediate - No running water at mop sink.

Intermediate - No soap provided at handwash sink. Observed no hand soap at hand washing sink in the kitchen, operator placed some there. Corrected On-Site Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing in back of kitchen. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed both microwaves in the kitchen with food debris.

Basic - Screen in door torn/in poor repair - vermin present. Observed screen door in eating area outside the screen is torn.

Basic - Single-service articles improperly stored. Observed case of single service forks on the floor under front counter.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in the kitchen blocked by a garbage can. Owner removed the garbage can. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. Hand washing sink next to the three compartment sink. Owner placed soap at the hand washing sink. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in the kitchen soiled.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean pots and pans stored on the floor in the kitchen area. Owner sanitized and placed the items on a shelf. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Several floor tiles missing in the kitchen area. Repeat Violation

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Light shield missing over the three compartment sink.

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

Basic - Plumbing system in disrepair. Pipes below the mop sink broke and leaking.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken feet thawing at room temperature. Owner placed the chicken under running water. Corrected On-Site

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Light not working in the dry storage area.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook began cutting raw chicken and then move onions in a storage area located in kitchen without washing hands, cook disposed of bag of onions and washed hands properly. Corrected On-Site

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

High Priority - Toxic substance/chemical improperly stored. Three air fresheners near dessert in wait staff area. One can of air freshener above microwave in food prep area, observe peroxide and alcohol on shelves in food storage area, operator removed. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed mop sink pot back with no vacuum breaker. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink located in kitchen, employee put soap over there. 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. Printed out a written plan for operator and explained. Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Observed container of sugar not correctly labeled in food storage area. Observed a container with a broken lid of red beans with no label.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Spoons and spatulas above steam table in kitchen are upright in container.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed watch in the storage area on a food shelve in the kitchen. Observed car keys located hanging above microwave in wait area. Corrected On-Site Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles near side door missing.

Basic - Food stored on floor. Observed frying oil and shortening on floor underneath 3 compartment sink. Observed a 5 gallon container of red beans and 5 gallon container white rice on floor under microwave.

Basic - Working containers of food removed from original container not identified by common name. Observed bowls of cooked pork and chicken in reach in freezer with no labels, located in the kitchen area and in a reach in freezer in a back room.

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork chop (78F - Hot Holding) held at room temperature on rack beside stove. Operator states foodthere from 130pm. Must sell or discard by 530 pm.

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

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. Provided printout at inspection Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored in handsink at front counter. Manager removed to dishwash area. Corrected On-Site

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. Provided form and employee signed during inspection. Corrected On-Site

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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored on table with open food at back prep area. Manager removed . Corrected On-Site

Basic - Hotel and Restaurant license decal not displayed on vending machine. Operator states she paid by mail will check bank account. Call 850-487-1395 customer care for information.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave soiled with old food debris.

Basic - Single-service articles not stored inverted or protected from contamination.observed Togo clamshell plates stored not inverted at prep area. Manager inverted.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed time on warmer states food put in at 11am and discarded at 4pm. Exceeds 4 hours. At inspection Food in for less than 1 hour. Time marking label corrected to read 1100 am to 3pm. 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 boiled bannana (119F - Hot Holding). Operator recently cooked. Reheated to 165F and hot hold at 135F or hotter. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed tongs stored in handsink at front counter. Manager removed to dishwash area. Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Observed prepackaged, cheese and bread sandwiches,pumpkin pie, red velvet cake, packaged on site with no labels and available for customer self service through display cooler at front customer wait area. Repeat Violation

Basic - Equipment in poor repair. Observed black microwave at prep area with interior peeling paint. May not use to heat foods as paint may fall onto open foods.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed white microwave at prep area with old food debris on interior.

Basic - Single-service articles not stored inverted or protected from contamination at microwave area. Manager inverted.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wings and onions in sauce (128F - Hot Holding); meat pies (127F - Hot Holding). Observed foods at front counter hot hold not at 135F or hotter. Must be discarded if not served by 3pm. Provided Time as a Public Health Control Form. Operator will use Time on foods held at front counter. Observed curry chicken (132F - Hot Holding) over oven in kitchen. Operator put back on stove to reheat to 165F within 2hours.

Intermediate - Handwash sink not accessible for employee use at all times.Observed front counter handsink with bucket and cake plate stored in handsink. Repeat Violation

Basic - Floor soiled/has accumulation of debris.

Basic - Floors not maintained smooth and durable. Tiles cracked.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed bread and cheese sandwiches and cake, prepackaged and available for self service at dining area with no labels. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce held on counter at 79F. Manager added Time will hold as Time as a public health control.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac n cheese at prep area not at 135 F . Manager stated put out on counter at 1100am added time to items will discard if not sold by 3 pm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can at kitchen. Cook moved. 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. Gave form and explained process. Already using time for Jamaican pies in front display will add foods held at prep area to plan. Will maintain time marks for each item and discard any unsold product after 4 hours. Corrective Action Taken

Intermediate - Packaged food not labeled as specified by law. Observed bread and cheese sandwiches, pie, cake, in self service cooler at front. Manager had labels ready and put on during inspection . Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chunked meat in bags thawing at room temperature still frozen. Cook placed under running water. Corrected On-Site

Intermediate - Food manager certification expired. 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 - Handwash sink not accessible for employee use at all times. Observed large trash can and broom stored in front of hand sink at kitchen. Operator removed. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spatula and spoons over steam table not inverted.

Basic - Floor tiles cracked or in disrepair in kitchen, not easily cleanable.

Basic - Food storage container for non time/temperature control for safety food not cleaned after being emptied prior to refilling. Observed bulk storage containers under microwave shelf with old encrusted food debris on exterior.

Basic - Single-service articles not stored inverted or protected from contamination. At microwave station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over garlic. Operator switched the food items. 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. Operator placed time marking on the food item as the operator decided to use Time as a Public Health Control. 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 poultry at 102°F and Jamaican beef patties 128°F Operator is using Time as a Public Health Control. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed container at front counter handwash sink. Operator removed the container. 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. Emailed operator the form. Repeat Violation

Basic - Multiple utensils not stored inverted or in a protected manner. Observed above steam table. Operator inverted the utensils. Corrected On-Site