PEPPER’S ISLAND RESTAURANT Inspection – August 8, 2024

High Priority 2

#3High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: butter 52 F, operator removed butter from freezer. Operator but butter back in reach in freezer at rime of inspection.

#4High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: chicken 78 F, Chicken was made at 10:30. Operator put steam table higher at time of inspection.

Intermediate 3

#5Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

#6Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in kitchen.

#7Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked tamarind sauce.

Basic 2

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on shelf over prep table.yfww

#2Basic12B-13-4

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in reach in cooler in kitchen.

Florida Food Watch