ISLAND TASTE CARIBBEAN GRILL

Steam veggies were measured at 100-115F in the oven around 3 pm. Per PIC, the veggies were made around 11 am, placed in the hot box for hot holding, and moved from the hot box to the oven about 1.5 hours prior. Note: the oven was off, per chef, the veggies being hot held deteriorates the quality of the food. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Discussed with PIC about hot holding practices. Educated PIC on potential opportunity to use Time as a Public Health Control for the veggies. TPHC guidelines were provided. Veggies for today were reheated to 165F and moved to the hot box for hot holding.

Second Repeat Violation: Facility has a non ANSI chest freezer and mini fridge in the kitchen area. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

1. Repeat Violation: Facility lacks drain plugs to fill basins of three compartment sink. Facility is using plastic lined strainers to fill the basin. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. 2. Facility lacks testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

The hot water handle for the handsink at the cookline is in disrepair and loose. [CA] Repair plumbing fixture and maintain in clean and good repair.

Food handler cards are expired or unavailable for review upon request. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Two dead cockroaches were found on a glue trap and one on the floor near the hand sink across the walk in cooler. [CA] Clean and sanitize area of dead cockroaches.

Facility lacks drain plugs to fill basins of three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

1. Repeat Violation: In the kitchen area, at the upright hot holding cabinet, potentially hazardous foods (jerk wings and rice) measured between 120-130°F. Per Marc, they were cooked about 40 minutes prior. 2. In the kitchen area, at the walk in cooler, numerous PHFs (chicken, pork, cheese, milk, pasta, etc) measured between 47-49°F for an undisclosed amount of time. Note: Ambient temperature of walk in cooler was measured twice. First at 47°F and then at 50°F. Probe thermometer verified to be working within spec using an ice bath. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Items were reheated in the oven to 165°F. Hot holding unit temperature was increased. [COS] 2. Per Marc, he picked some of the PHFs from the store earlier today and provided receipts. Items were moved to other working refrigeration units. All other items were voluntarily condemned and destroyed. See VC&D report.

Hot water at the hand sink nearest to the cookline did not turn on. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

1. In the walk in cooler raw chicken was found stored above raw pork. 2. In the upright freezer raw meats were found stored above ready to eat foods. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

1. The walk in cooler is not maintaining PHFs at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2. Repeat Violation: Facility has a non ANSI chest freezer and mini fridge in the kitchen area. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

At the hand sink across the walk in cooler the hot water would stop after about 10 seconds of being turned on. Note: The other hand sink near the cook line in the kitchen was working fine. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

1. Facility has a non ANSI chest freezer and mini fridge in the kitchen area. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 2. The upright warming unit is not maintaining PHFs at 135F or above. [CA] Ensure equipment is maintained in good repair and functioning as intended.

Cookline equipment have an accumulation of grease and food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Facility is using a metal container as a scooper for their rice. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. 2. Facility is storing excess equipment and pans in the dumpster enclosure. [CA] Equipment shall be stored within an approved facility to prevent contamination.

In the walk in cooler, on the rack to the left, raw chicken was stored above cooked pasta. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

1. Above the walk in cooler, at the ceiling, there are several ceiling tiles missing exposing the kitchen space to the attic/crawlspace above. 2. Several ceiling tiles throughout the facility are in disrepair. 3. The floor underneath the cook line equipment has an accumulation of grease and food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Seal off any holes in the facility to prevent entrance and harborage of vermin.

In the kitchen area, at the hot holding unit, several PHFs were found below 135F (chicken wings 112F, goat curry 117F, chicken legs 100F). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chicken wings and goat curry were cooked 3 hours prior to temperature measurement. PIC agreed to discard after 4 cumulative hours from removal of temperature control. The chicken legs were cooked 5 hours prior ot measurement. PIC agreed to discard the chicken legs. See VC&D report.

REPEAT VIOLATION: Facility lacks the testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

1. In the kitchen area, behind the undercounter freezer, there was a dead rodent. 2. When the undercounter cooler was moved to remove the rodent numerous live cockroaches were observed. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Contact District Specialist at (408) 497-0913 to schedule reinspection. At time of the reinspection there shall be no evidence of a vermin infestation and shall be completely abated. No live or dead bodies of vermin. Provide a copy of the pest control service report onsite during the inspection.