Island Time Marina

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Ice machine at upstairs bar has an accumulation of mold like substance behind the deflector plate

Basic – Food stored on floor

In main walk in cooler. Case of peppers on the floor. nIn beer walk in cooler. Case of lemons and a bag of onions on the floor. nOperator moved Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Accumulation of dripping grease on surface area surrounding hoods over cook line

Top shelf over make line in kitchen is soiled

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized

400+ at upstairs triple sink. Operator remade to 200ppm Corrected On-Site Repeat Violation

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Cook was handling raw tuna with gloves hands. Began touching multiple clean surfaces (squeeze bottles, door handles) without changing gloves.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

On countertop in kitchen garlic spread (78F – Cold Holding) operator stated that the container had been out for more than 4 hours. SEE STOP SALE nIn flip top of reach in cooler on cook line. sliced ham (53F – Cold Holding) stored over fill line of unit.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

At two hand wash sinks in kitchen. Operator stocked Corrected On-Site

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. Repeat Violation Warning