THE BEST ISLAND'S KITCHEN

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed seating on table Cooked onions 98°F hot Holding , Per operator product stored for approximately 2 hours. Operator moved to flat top grill for reheating 165°F+ Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Soap and sanitation stored above prep areas Operator moved 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. Emailed poster to operator 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. Emailed form to operator Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/1/2022 Advised operator to renew license Corrective Action Taken

Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Repeat Violation

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

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

Basic - Floor tiles missing and/or in disrepair and/or in disrepair.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation.