THE ISLAND GRILL

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked eggs in egg container. The cook discarded cracked eggs.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grits (122F - Hot Holding); white sausage gravy (114F - Hot Holding) in steam table. The cook placed both items on stove top to reheat. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed corn beef and ground beef in reach-in cooler not date marked.

Intermediate - Spray bottle containing toxic substance not labeled above 3 compartment sink. Repeat Violation

Basic - Equipment in poor repair. Observed reach-in cooler gasket torn across cook line.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Educated operator on proper hand washing. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Duct tape used to repair nonfood-contact surface on stand up reach-in cooler. Repeat Violation

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

Basic - Screen in door torn/in poor repair - vermin present. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation

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. The owner is calling to have dishwashing machine serviced. Corrective Action Taken

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated operator on proper hand washing. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Duct tape used to repair nonfood-contact surface on stand up reach-in cooler.

Basic - Equipment in poor repair. Observed stand up reach-in cooler gasket torn.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in stand up reach-in cooler. Corrected On-Site

Basic - Screen in door torn/in poor repair - vermin present.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.