- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- High Priority - Container of medicine improperly stored. **Corrected On-Site**
- 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. **Corrected On-Site**
- High Priority - Faucet at three-compartment sink does not reach all compartments.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Equipment drain line draining into handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.use to scoop sugar
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use tongs stored on oven door handle.
- Basic - Single-service items stored on floor.
- Basic - Soda gun holster with accumulated slime/debris.
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Faucet at three-compartment sink does not reach all compartments.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. The three compartment sink **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.items stored in the hand wash sink in the front
- Intermediate - Hot water not provided/shut off at employee handwash sink.in the back dry storage room by the dish machine.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On toaster
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Eggs over beef
- Intermediate - Hot water not provided/shut off at employee handwash sink. Back area hand sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Basic - Wall and/or ceiling obstructed with exposed utility lines.
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3/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wall and/or ceiling obstructed with exposed utility lines.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/21/2013 | Routine - Food | Warning Issued |
- Violation: 15-17-1 Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Violation: 29-08-1 Plumbing system in disrepair. SINK BY THE THREE COMPARTMENT SINK
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.
- Critical - Violation: 30-03-1 Air gap not installed.
- Critical - Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink.
- Violation: 37-01-1 Ceiling tile missing.
- Violation: 37-21-1 Observed wall and/or ceiling obstructed with exposed utility lines.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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9/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Air gap not installed.
- Carbon dioxide/helium tanks not adequately secured.
- Ceiling tile missing.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. OVEN.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed soiled Walk-in cooler shelves.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Observed unnecessary items on the premise.
- Observed utensils stored in crevices between equipment.
- Observed wall and/or ceiling obstructed with exposed utility lines.
- Observed wall in disrepair.
- Plumbing system in disrepair. SINK BY THE THREE COMPARTMENT SINK
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.
- Wet mop not hung to dry.
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7/18/2012 | Routine - Food | Warning Issued |
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