- Basic - Build-up of food debris on nonfood-contact surface: exterior of right chest freezer lid.
- Basic - Ceiling tiles in disrepair: water damage to seven tiles in seating area.
- Basic - Cutting board has cut marks and is no longer cleanable: yellow board.
- Basic - Duct tape used to repair nonfood-contact surface: lid of left chest freezer. **Warning** **Repeat Violation**
- 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: milk, open date unknown.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue: brown sauce residue in right chest freezer. **Repeat Violation**
- Intermediate - Label on a food item prepared and packaged onsite for distribution to other establishments does not include the required information: carrot juice and sorrel juice require establish name and address, product name, and date packaged. **Warning** **Repeat Violation**
- Intermediate - No paper towels or soap provided at handwash sink: corner sink in kitchen.
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08/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Equipment in poor repair: lid to reach-in freezer.
- Basic - Grease accumulated under cooktop.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler: raw chicken over plantains in left fridge.
- Intermediate - Handwash sink not accessible for employee use at all times: rear sink blocked by bucket and pieces of wood.
- Intermediate - Spray bottle containing toxic substance not labeled: bleach. **Corrected On-Site**
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom doors left open other than during cleaning or maintenance.
- Basic - Cardboard used to line food-contact surface: reach-in freezers, reach-in coolers.
- Basic - Equipment or utensils not properly stored: butcher knife on case of sodas.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container- rice.
- Basic - Lights in food serving area missing the proper shield, sleeve coatings or covers.
- Basic - Select ceiling lights not functioning in kitchen.
- Basic - Serving utensils stored in standing water less than 135 degrees Fahrenheit.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above: rice at 125°/124° less than four hours on counter.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100ppm.
- Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet.
- Intermediate - Handwash sink used for purposes other than handwashing- food in hand wash sink.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue: dried animal product in reach-in cooler drawer, on shelves. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked: oxtail stew.
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue and old blood from oxtail meat. **Repeat Violation**
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4/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material in refrigerator pull-out drawers. **Repeat Violation**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food (meats) thawed at room temperature.
- Observed reuse of single-service ziplock bags. **Corrected On-Site**
- Critical - Ready-to-eat, potentially hazardous food (cooked rice, cooked chicken) prepared on site and held more than 24 hours not properly date marked. **Repeat Violation**
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12/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times (blocked by cart).
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (cooked seasoned rice). Repeat Violation.
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8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed expired Food Manager Certification.
- Critical - Observed interior of chest freezer soiled with accumulation of liquid food residue.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (cooked brown rice in ziplock bags) in refrigerator.
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3/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed hand wash sink used for purpose other than washing hands - equipment in HW sink. Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above (beef pie). Reheat to 165 F and return to hot holding; increase heat on hot holding unit to maintain at least 135 F.
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9/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (cooked rice and beans).
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6/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of reach-in cooler drawers soiled with accumulation of food residue.
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (curry goat, rice & peas). Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (stop sale on curry goat). Just purchasd chicken-put in shallow pans and ice heavily to recover cold hold temp. Corrected On Site.
- Observed single-use "Ziploc" bags being washed, reused for the storage of food.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
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9/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food container not properly labeled (gravy, curry goat).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (curry goat, gravy).
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
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6/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service items (cups) stored on floor in office.
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3/15/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food (chicken) cold held at greater than 41 degrees Fahrenheit (45F). Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (45F). Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed unlabeled spray bottle at hanwash sink.
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2/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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10/16/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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