- No Violations Were Observed
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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed knife block in use to store knives.
- Observed food debris accumulated on kitchen floor.
- Critical. Observed container of medicine improperly stored.
- Observed unnecessary items on the premise.Kitchen
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only.06/2009
- Critical. Establishment operating without a current Hotel and Restaurant license. This violation must be corrected by : 01/31/2011.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. Repeat Violation. This violation must be corrected by : 01/31/2011.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro Repeat Violation. This violation must be corrected by : 01/31/2011.
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11/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 13-03-1 Observed employee with no hair restraint.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. RESTROOM
- Critical. Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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7/20/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. RE_HEATING FOODS TO 165 F IN MICROWAVE
- Observed employee with no hair restraint.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Hot water not provided/shut off at employee hand wash sink. RESTROOM
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed toxic item improperly stored.
- Critical. Observed unlabeled spray bottle.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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4/29/2010 | Routine - Food | Warning Issued |
- Critical. Observed unlabeled spray bottle.
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7/17/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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