The Deck at Island Gardens

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.

Intermediate - Spray bottle containing toxic substance not labeled. **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Diana Ard,

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer. Operator labels during inspection. **Corrected On-Site**

Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**

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.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cables inside hand wash sink kitchen. Operator removed during inspection. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine.

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dry storage room.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler temperature 60°f. In disrepair.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs (60F - Cold Holding) as per operator less than 20 minutes. Operator stored inside reach in cooler. Located dessert station. **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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

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

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging of raw salmon, cooked Shrimp, lobster, octopus and cooked sauces. Operator is aware that HACCP plan must be submitted to: specialprocess@myfloridalicense.com prior to the next inspection. Operator is also aware that they can not conduct reduced oxygen packaging on raw or cooked seafood.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Joshua, Jorge.

Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**

Basic - Wiping cloth not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-service and single-use articles.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing at preparation table near pizza station area. Operator moved the package of raw beef to preparation sink with running cold water to be thawed. **Corrected On-Site**

Basic - Wet mop not stored in a manner to allow the mop to dry.

Supervisor/Person in Charge Present

Certified Food Manager Identification

Procedures for Responding to Vomiting/Diarrheal Events

Hands Clean and Properly Washed

Food in Good Condition, Safe, and Unadulterated

Required Records Available; Shellstock Tags/Labels

Approved Thawing Methods Used

Food and Non-Food Contact Surfaces Designed and Constructed

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef. Operator store properly during inspection. **Corrected On-Site**

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 160°f.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Near ice machine.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Bar area.

Basic - Single-service articles not stored inverted or protected from contamination. Ice bucket. Operator store properly during inspection. **Corrected On-Site**