Basic - Equipment in poor repair. Reach in cooler across from fryer is not cooling properly. All TCS foods have be moved to other units.
Basic - In-use utensil stored in ice or ice water between uses. **Corrected On-Site**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Basic - Reach-in cooler gasket torn/in disrepair.
Basic - Soiled reach-in cooler gaskets. Bar
Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Corrective action taken All TCS FOOD MOVED TO OTHER UNITS.
High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. Corrective action taken , butter reheated.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.bar
Intermediate - Cutting board(s) stained/soiled.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. bar **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.rice **Corrected On-Site**
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