LITTLE PALM ISLAND

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quaternary test kit for three compartment sink expired 12/25.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust on dry rack shelves next to three compartment sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 97F. Operator discarded water. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under white cutting board at prep table. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean plastic containers at dry rack station. Operator removed and washed, rinsed, and sanitized containers. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over prosciutto in walk-in cooler 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.

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

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.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Non food grade blue Cloth used as a food-contact surface, covering raw fish in drawers ,

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

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Discussed with operator and provided printed sign. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - In-use tongs stored on equipment door handle between uses, located at cooking line oven.

Basic - Standing water in bottom of reach-in-cooler, located at cooking line.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed on site ROP of raw fresh fish .

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.

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

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. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled. opener was put in dish area to be washed. Soda gun at pool bar is soiled. Corrective Action Taken

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. Corrective Action Taken

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 - In-use ice scoop stored on soiled surface between uses. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at pool bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at pool bar is soiled. Exterior of outside ice machine is soiled.

Basic - Single-service articles improperly stored. On the floor .

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

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.

Basic - Equipment in poor repair. Reach in cooler is not working @ cook line , no food in unit.

Basic - Ice bucket/shovel stored on floor between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed ROP raw beef pork duck in walk in cooler dated 2/2/22 ,2/7/22