Basic - Employee with no hair restraint while engaging in food preparation. Cook.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in water at 116° on stove top. Moved to hotter space on stove.
Basic - Spray bottle containing a food product not labeled.
Basic - Working containers of food removed from original container not identified by common name. Dry foods in bins.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
10/14/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Working containers of food removed from original container not identified by common name. Salt, flour. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut leafy green 45° garlic 46° in bottom reach-in cooler.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Partially cooked wings in large covered plastic bucket. Removed to sheet pan for cooling.
6/27/2014
Routine - Food
Inspection Completed - No Further Action
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Salsa, date marked 3/04. Was discarded on site.
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