Islander Restaurant

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.

Basic – Open dumpster lid.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Observed at kitchen area. Employee removed during inspection. Corrected On-Site

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed at the cook line.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen, also at sushi bar.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked vegetables. Chef stored properly. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad (51F – Cold Holding); crab salad (51F – Cold Holding) at kitchen area. As per employee less than 4 hours, employee moved food from cooler during inspection. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (123F – Hot Holding); at warmer in kitchen area, as per employee less than 2 hours.cooked chicken (169F – Reheating) Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled vegetables cutter stored on clean rack, chef moved to dishwasher area. Corrective Action Taken

Intermediate – Handwash sink not accessible for employee use at all times. Observed trash can blocking at kitchen area, employee moved during inspection. Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken not date marked in reach in cooler at salad station, as per employee over 24 hours. Chef dated during inspection. Corrected On-Site

Intermediate – Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed seafood mix in walk-in cooler.