- Basic - Build-up of mold-like substance on nonfood-contact surface. On seat of soda nozzle at bar.
- Basic - Ceiling soiled with accumulated food debris. Ceiling tiles down cooks line.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. On cooks line.
- Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cooks line.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 71°, on cooks line.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.by elevator, employee food area.
- High Priority - Dented/rusted cans present. See stop sale. #10 can of artichokes, dented.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee checked cell phone and continued to work touching bread products. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server touched toast with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter on cooks line 84°. Made this morning. Operator wants to move to TPHC.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped water from pan into handsink on cooks line. Bar handsinks used as dump sinks. Blocking sink from handwashing. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On breakfast menu **Corrected On-Site**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Soda gun soiled. At bar area.
|
10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.(in closet by bar)
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.(on cooks line)
- Basic - Equipment in poor repair.(reach in cooler at end of cook line broken center door)
- Basic - Faucet/handle missing at plumbing fixture.(hand wash sink hot water handle on cooks line stripped out )
- Basic - Food debris accumulated on kitchen floor.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Single-service articles not stored inverted or protected from contamination.(9" clam shells ) **Corrected On-Site**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. (Sleeved cups no cover for protection)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.(soup)
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. (crab soup 51°F, )
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(crab soup 51°F, burger 48°F, )burger moved to cooler soup stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Soup 114°F, chili 117°F, **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.(multiple units on hot line) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.(71°F, )
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(coffee area)
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(items on line held more than 24 hours)
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.(coffee area)
|
3/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.hood filters.
- Basic - Build-up of mold-like substance on nonfood-contact surface.Top of the large deli style cooler mold and rust from moisture.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Dry storage.
- Basic - Garbage or debris on floor under, around, or behind equipment in bar.
- Basic - No handwashing sign provided at a hand sink used by food employees.bar sink.
- Basic - Soda gun holster with accumulated slime/debris.Bar area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.lobster bisque at 55°in the walk in cooler
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Twenty gallons of lobster bisque at 55°
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted, soiled material on slicer. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Cooked beef in pan and wrapped for cooling
- Intermediate - Handwash sink used for purposes other than handwashing.kitchen knife and food debris in the cook line sink
- Intermediate - Non-pitting surface rust on food-contact equipment.Large deli style cooler on the cook line.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.Twenty gallons of lobster bisque . **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
|
12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Counter top and lower shelf on sandwich press station
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Next too single door up right reach in cooler near salad deli style cooler. **Corrected On-Site**
- Basic - Buildup of food debris/soil residue on equipment door handles. Throughout the kitchen
- Basic - Condensation or other drainage not disposed of according to law. Inside both deli style cooler in kitchen
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable. On both deli style coolers
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. In both men and women restroom
- Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Exhaust fans in dry storage near ice machine
- Basic - Screening is not 16-mesh to the inch. Inside dry storage area near ice machine
- Basic - Single-service articles improperly stored. Tooth picks in container on counter top. **Corrected On-Site**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic forks and knifes in customer condiment area **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Shelf above deli style cooler near cooks line
- Basic - Soiled reach-in cooler gaskets. On both deli style coolers
- Basic - Wall soiled with accumulated grease. On cooks line
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on shelf above grilled on cooks line
- High Priority - Food with mold-like growth. See stop sale. Sour cream in single door up right cooler salad deli style cooler in kitchen **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over hot dogs in deli style cooler on cook lines. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose Bibb. Outside
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sour cream and Tatziki sauce in single door up right reach in cooler near salad deli style cooler
- Intermediate - Cutting board(s) stained/soiled. On both deli style coolers
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Throughout the kitchen
|
4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prime rib cooked 11/18/12 in walk in at 45? on 11/19/12. Stop sale issued. **Corrected On-Site**
- Critical - Handwash sink not accessible for employee use at all times. Blocked by catering lids beside server drink station.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Aluminum foil lining hood filter frame down cooks line.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with accumulated food debris. Throughout cooks line.
- Observed employee with no hair restraint. Employee cooking/prepping with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method. Bulk chili in large plastic container cooling at room temperature. Chili at 91?, and 105?
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee touching cubed bread slices with bare hand. **Corrected On-Site**
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Can opener on cooks line
- Observed ice scoop with handle in contact with ice. In bar and in kitchen ice bin. **Admin Complaint** **Corrected On-Site**
- Observed leaking pipe at plumbing fixture. At hand wash sink in bar.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Prepped cut melon, prime rib and other misc. not labeled/ date marked in walk in upstairs.
- Observed single-service articles stored without protection from contamination. Sleeve of cups, no top on stack. Coming out of kitchen on elevator side.
- Observed soda gun holster with accumulated slime/debris. At bar. **Admin Complaint**
- Critical - Observed soiled reach-in cooler gaskets. Salad bar reach in at end of cooks line.
- Critical - Observed unlabeled spray bottle. Bottle in window. Water, chef corrected.
- Plumbing system in disrepair. Hand sink at bar drips continuously.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. Large plastic flour container not labeled under prep counter.
|
11/19/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.Splash shield on inside of ice bin.
- Critical - Observed encrusted material on can opener.
|
7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Condensation or other drainage not disposed of according to law.[drain line attached to soda holster draining into ice]
- Critical - No conspicuously located thermometer in holding unit.[small white cooler]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[between prep tables on cookline/pickup station]
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.[drawers under prep tables]
- Observed personal care item stored with equipment in dishmachine room.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[milk,sour cream,etc]
- Observed residue build-up on nonfood-contact surface.[lowboy gaskets]
- Observed single-service articles stored without protection from contamination.[cup dispenser ]
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.[exposed food on self-serve table in dining room]
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
|
2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.[shelving]
- Critical - Condensation or other drainage not disposed of according to law.[salad make cooler]
- Critical - Hand wash sink lacking proper hand drying provisions.[wait staff area]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[lowboy gaskets]
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed cutting boards grooved/pitted and no longer cleanable.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[cutting board on small reachin ]
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[milk in small white cooler]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[sandwiches]
|
9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.[bowls on storage shelves]
- Critical - No handwashing sign provided at a handsink used by food employees.[bar]
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets with slimy/mold-like build-up.[food debris]
- Observed gaskets/seals on cold holding unit in poor repair. Repeat Violation.
- Observed single-service articles stored without protection from contamination.[cover/lid for styrofoam cups in dispenser ]
|
5/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.[current]
- Critical - No conspicuously located thermometer in holding unit.[small reachin]
- Critical - No handwashing sign provided at a handsink used by food employees.{KITCHEN } Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair.[cracked/damaged lids,containers]
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed missing/inaccurate/damaged gauges on dishmachine.{HIGH TEMPERATURE MACHINE}
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[sandwiches ]
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
|
2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/12/2010 | Routine - Food | Call Back - Complied |
- Critical. No conspicuously located thermometer in holding unit.[small reachin cooler]
- Critical. Observed food stored on floor.{WALKIN COOLER}
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Food-contact surface not smooth and easily cleanable.[raw wood shelving ]
- Observed old food stuck to clean dishware/utensils.{KNIVES}
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of grease on nonfood-contact surface.[exterior of equipment ]
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Waste line missing at soda gun holster.[bar area]
- Observed hole in wall.[soda dispenser area]
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/05/2010.
|
8/5/2010 | Routine - Food | Warning Issued |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler
- Critical. Working containers of food removed from original container not identified by common name. on cookline
- Critical. Observed food being cooled by nonapproved method. more than 4 inch deep containers in walkin cooler Corrected On Site. chill sticks placed inside containers
- Critical. Displayed food not properly protected from contamination.
- Critical. Observed food stored on floor in walkin cooler. Corrected On Site.
- Observed in-use utensil stored in clean water at or above 135 degrees Fahrenheit.
- Critical. Observed hand wash sink used for purpose other than washing hands on cookline..food in drain. Corrected On Site.
- Observed water condensation on floor on reachin cooler
- Observed gaskets/seals on cold holding unit in poor repair on cookline
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. greater than 300ppms
- Critical. Observed soiled ice cream freezer.
- Critical. Observed substance buildup of in the interior of ice machine.
- Critical. Observed buildup of slime on soda dispensing nozzles @ bar area.
- Critical. Observed buildup of soiled material on in the reach-in cooler near walkin cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. on cookline
- Observed soda gun holster with accumulated slime/debris.
- Critical. Covered waste receptacle not provided in women's bathroom. employee restroom
- Observed grease accumulated under cooking equipment.
|
3/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. turkey
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ham
- Critical. Observed raw hamburger patties stored over cut fruit.
- Critical. Observed boxes of food stored on floor in walkin freezer . Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored on drain board of soda dispenser
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of black substance in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on the interior of salad reach-in cooler.
- Critical. Observed interior of salad dressing reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease between cookline equipment.
- Observed residue build-up on floor in walkin freezer.
- Observed build-up of food debris, dust or dirt on shelf under flat top
- Observed gaskets with slimy/mold-like build-up on walkin cooler
- Observed single-service cups stored on floor.
|
9/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/19/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Islander Restaurant, 6000 Sun Blvd, St Petersburg, FL »