Key West Yacht Club

Certified Food Manager Identification

Adequate Handwashing Facilities Supplied and Accessible

Potentially Hazardous Food Held at Proper Temperature

Proper Hot and Cold Holding Temperatures

Personal Cleanliness

Food Contact Surfaces Clean and Sanitized

Wiping Cloths Properly Used and Stored

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidence of sealed kits . Person in charge opened the kits and checked. **Corrective Action Taken**

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing at the salad station.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at the prep station.

Basic - Bowl or other container with no handle used to dispense food. Observed multiple plastic with no handles used to scoop flour, panko, sugar etc.

Basic - Covered waste receptacle not provided in women's bathroom. Observed employee unisex restroom with no cover trash container for feminine hygiene.

Basic - Food stored on floor. Observed 5 gallon cooking oil plastic containers on the floor. **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses. Observed tong on oven handle. Employee moved it immediately. **Corrected On-Site** **Repeat Violation**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored on cook line counter: buttermilk (58F - Cold Holding); butter (71F - Cold Holding). Employee stated items placed out one hour prior to temperature being taken. Employee moved items to walk-in freezer to reduce temperature to 41F. Items stored in salad prep reach-in cooler next to dish area: blue cheese (54F - Cold Holding); tomatoes (53F - Cold Holding); cheese (51F - Cold Holding); lettuce (61F - Cold Holding). Employee stated items placed in cooler 4 hours and 30 minutes prior to temperature being taken. Items stored in walk-in cooler: blue cheese (47F - Cold Holding); butter (46F - Cold Holding); milk (46F - Cold Holding); cheese (47F - Cold Holding); beef (46F - Cold Holding); (46F). Employee stated cooler was working properly at 11:00 am. Employee opened door to walk-in freezer to reduce temperature in walk-in cooler. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in salad prep reach-in cooler next to dish area: blue cheese (54F - Cold Holding); tomatoes (53F - Cold Holding); cheese (51F - Cold Holding); lettuce (61F - Cold Holding). Employee stated items placed in cooler 4 hours and 30 minutes prior to temperature being taken. **Warning**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean pans without washing hands. Manager had employee wash hands. **Corrective Action Taken**

High Priority - Container of medicine improperly stored. Spray bottle of stainless steel cleaner stored on top of dish machine. Case of dish sanitizer stored next to cooking oil in dry storage area. Manager moved items to area where chemicals are stored. **Corrected On-Site**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker for faucet above oven next to back door.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink next to kitchen entrance at end of cook line. No hand towels at hand washing sink next to door leading to the dining room. Employee provided hand towels at hand washing sinks. **Corrected On-Site**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cole slaw prepared at 11:30 am at 51F at 3:15 pm. Employee moved item to walk-in freezer to finish cooling process.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout the kitchen. Blade of can opener at end of kitchen prep table. Hot water nozzle of coffee machine in wait station.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No proof of certified food manager for establishment. **Warning**

Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf in kitchen above prep area. Manager removed drink. **Corrected On-Site**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of Pepsi stored on shelf in walk-in cooler.

Basic - Food stored on floor. Cooking oil stored on floor at end of cook line. Case of chicken stored on floor in walk-in freezer. **Repeat Violation**

Basic - Food stored outside. Cases of cooking oil stored in a room outside of back door that is not fully enclosed. Employee moved cases of cooking oil inside. **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handles.

Basic - Time/temperature control for safety food thawed in an improper manner. Hamburger thawing in standing water in dish area.

Basic - Working containers of food removed from original container not identified by common name. Containers of ap salt and pepper stored on shelf across from salad prep area.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container used to scoop rice, sugar and flour.. **Repeat Violation**

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment conducting ROP for cooked vegetables and cooked meat without approved HACCP.

Basic - Old labels stuck to food containers after cleaning.

Basic - Food not stored at least 6 inches off of the floor. Observed potato box not stored at Lear 6 inches off of the floor.

Basic - Floor area(s) covered with standing water. Observed standing water on the floor wt the warewashing area.