Island House Rest

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine ice chute, nearby the outside Men's restroom.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By the flip top reach in cooler in front of the cook line: employee drinking cup on the prep table

Basic – Employee with no hair restraint while engaging in food preparation. Observed employees in the bar/kitchen without hair restraints when preparing and serving food to the guest. Corrected On-Site

Basic – Interior of oven has accumulation of black substance/grease/food debris. Both ovens by the cook line.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on most reach-in coolers. Repeat Violation

Basic – Open dumpster lid. Corrected On-Site

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Most reach in coolers,

Basic – Stored food not covered. Bar area: 2 ice bins for customer drinks not covered.

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Kitchen near by the dishwasher: food splattered on the wall and black wall above the three compartment sink in the kitchen.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the cook talk on the the personal cellphone and the put on gloves to begin preparing food for an order without washing hands. Inspector coached the employee. Employee washed hands properly. Corrected On-Site

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Kitchen, 2 live flying insect throughout the kitchen. Repeat Violation

High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers tuna tzatziki on the menu

Operator provided the parasite destruction letter from Sysco and Coast to Coast Importing for the tuna. Vendor emailed the parasite destruction letter.n Corrected On-Site

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach in cooler in the back area: tzatziki sauce dated 8/9, in house made taco sauce, dated 7/17, nacho cheese sauce dated 8/3.

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Reach in cooler in the back area: tzatziki sauce dated 8/9, in house made taco sauce, dated 7/17, nacho cheese sauce dated 8/3.

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties

nObserved the cook talk on the the personal cellphone and the put on gloves to begin preparing food for an order without washing hands. Inspector coached the employee. Employee washed hands properly. Corrective Action Taken

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. Discussed with the operator and provided the clean up form. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers in kitchen and cook line soiled/ stained. Repeat Violation

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

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. Discussed with the operator and provided the form to the operator. Corrective Action Taken

Intermediate – Spray bottle containing toxic substance not labeled. Back area near the shelves with the seasonings: spray bottle with water inside not labeled.