KEY WEST SUBS

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with black mold like substance on them.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards with score marks on them.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink on left hand side by triple sink, blocked with trash can. Observed trash can being moved by manager. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Manager on duty with no Manager Certification. Stated that she just got book and needs to get certified.

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.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers at dish shelf. Operator placed the containers in a proper manner to dry. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed at dish shelf above 3 compartment sink. Operator removed the old labels. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at prep area. Educated the employee.

Basic - Employee eating while preparing food. Observed employee handling bacon while eating. Educated the employee.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed scented chlorine sanitizer. Operator able to produce unscented chlorine sanitizer before the end of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed beverage at Reach in Cooler. Operator segregated the beverage and placed in a container labeled employee food. Corrected On-Site