ISLAND ESCAPE GRILL

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Repeat Violation

Basic - Reuse of single-service or single-use articles. Whipped butter containers reused to store food.

Basic - Wall behind steam table in kitchen not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.

High Priority - Dented/rusted cans present. See stop sale. # 10 of Garbanzo beans.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep table a. Cooked cabbage 83f b. collard greens (125F - Hot Holding) c. cooked goat (111F - Hot Holding); d. ox tails (109F - Hot Holding); e. cooked chicken (122F - Hot Holding) Operator reheated items on stove. a. Cooked cabbage 176f b. collard greens 178f c cooked goat 166f f. cooked chicken 166f e. Ox tails 170f Corrected On-Site

Intermediate - Certified food manager unable to answer basic questions about allergens. Will email operator DBPR Form 5030-038 8 major allergens.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle next three-compartment sink. Operator labeled spray bottle. Corrected On-Site

Basic - Cloth used as a food-contact surface for container of dough.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Damaged/spoiled/recalled food not properly segregated. Dry-storage in kitchen # 10 of Garbanzo beans.

Basic - Dead roaches on premises. Three dead roaches behind food warmer on cooks line. Operator eradicated roaches. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf of prep table in kitchen. Operator removed phone and cleaned and sanitized area. Corrected On-Site

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster not on pad or nonabsorbent surface.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water on stove is 120f Operator reheated water to 154f Corrected On-Site

Basic - No waste receptacle installed at handwash sink near three-compartment sink provided with disposable towels.

Basic - Reach-in cooler located in kitchen interior have accumulation of soil residues.

Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet at hand was sink next to food warmer.

Basic - Reuse of single-service or single-use articles.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mac and cheese(125F - Hot Holding-corrected to 167 degrees Fahrenheit ) -fried plantains(74F - Hot Holding- corrected 165 degrees Fahrenheit ) Discussed reheating items to 165 degrees Fahrenheit Corrected On-Site Repeat Violation

Basic - Dead roaches on premises. -4 dead roaches in kitchen at chemical storage area Operator discarded and sanitized area during time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone and glasses above prep station in kitchen Operator moved items during time of inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoons in water at 116 degrees Fahrenheit corrected to 155 degrees Fahrenheit Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. -boxes with lids on floor in dry storage area Operator moved items during time of inspection. Corrected On-Site