ISLAND CAFE REDUX

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. Observed the most current inspection report is not prominently displayed in public view,current placement behind tinted windows restricts the view of the current inspection report. Person in Charge was advised to place report in front of tinted windows.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Post the permit in a location in the food service establishment that is conspicuous to consumers. Observed permit is not prominently displayed in public view,current placement behind tinted windows restricts the view of the permit. Person in Charge was advised to place permit in front of tinted windows.

Hot and cold water available; adequate pressure — Inspector Note: Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. Observed water pressure lacking at hand wash sink fixtures in kitchen. Person in Charge was advised to have fixtures repaired by a licensed plumber and send email of invoice to inspector via email by 4/1/26.

Physical facilities installed, maintained, and clean — Inspector Note: Maintenance and Operation.Cleaning and Frequency. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Observed an accumulation of grease residue and old food particles on floor behind and under deep fryer, range and steam table, and accumulation of grease residue on walls behind said cooking equipment. Person in Charge was advised to create a frequent cleaning schedule to avoid accumulation and cross contamination and to send pictures of cleaned area to inspector via email by 3/30/26.

Certified Food Protection Manager — Inspector Note: The original CFSM certificate shall be posted in public view in each food service establishment.Observed CFSM certificate is not prominently displayed in public view,current placement behind tinted windows restricts the view of the certificate. Person in Charge was advised to place certificate in front of tinted windows.

Response procedures for vomiting & diarrheal events — Inspector Note: Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Observed establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. Corrected on Site: Person in Charge was provided with the response procedures for Vomit/ Fecal events and completed procedure at the time of inspection.