Gilbert's Resort

Basic - Clean linens stored on floor. Observed a bag with clean lines at storage area, operator stored properly during inspection. **Corrected On-Site**

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna still on ROP package on shelves at walk in cooler. Operator discarded during inspection. **Corrected On-Site**

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging food preparation at cook line without a beard guard.

Basic - Food stored on floor. Observed sour mix containers case stored on floor at bar #3 area. Operator stored properly.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen area.

Basic - Old labels stuck to food containers after cleaning. Observed on clean metal container by dishwashing area.

Basic - Single-service articles improperly stored. Observed plastic cups case stored on floor at storage area, operator stored properly during inspection. **Corrected On-Site**

Basic - Stored food not covered. Observed ice cubes for drinks at bar #3 not covered.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm); operator replaced empty container during inspection.Dishwasher (Chlorine 100ppm) **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored above potatoes salad on shelves at walk in cooler. Operator stored properly during inspection. **Corrected On-Site**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw tuna still on ROP package on shelves at walk in cooler. Operator discarded during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (56F - Cold Holding) on chest freezer by cook line, as per operator less than 2 hours. Operator voluntarily discarded during inspection. **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet cabbage sauce (84F - Hot Holding) on flat grill at cook line, as per operator less than 1 hour. Operator reheated during inspection. sweet cabbage sauce (168F - Reheating) **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed commercially processed cooked pork not dated marked on reach in cooler at cook line, as per operator over 24 hours. Operator dated during inspection. **Corrected On-Site**

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed commercially processed cooked lobster not dated marked on reach in cooler at cook line, as per operator over 24 hours. Operator dated during inspection. **Corrected On-Site**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked conch fritters container not dated marked in standing unit by dishwashing area. As per operator over 24 hours. Operator dated during inspection. **Corrected On-Site**