KELSEYS ON CORTEZ

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked chicken in the reach in cooler on the cook line. Employee placed the chicken below the eggs. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sliced blade soiled.

Intermediate - No soap provided at handwash sink. Hand washing sink on the cook line. Owner placed soap at the hand washing sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at the hand washing sink on the cook line. Owner turned the hot water on. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in the dry storage area soiled. Ceiling vents in the main kitchen soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit of the kitchen.

Basic - Floors not maintained smooth and durable. Thought out the kitchen.

Basic - Standing water in bottom of reach-in-cooler. Beer cooler in the bar area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in the dishwasher area soiled with a black mold like substance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Observed Dish wash machine at 000ppm. Operator setup 3 bay compartment sink and called echo lab for service. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle with cleaning fluid on the same shelve next to condiments. Operator removed chemical bottle. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine solution over 200ppm in cooks sanitizer bucket. Cook add water to sanitizer solution and solution was 50ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed Handwashing sink in wait staff area used as a dump sink for bar. Operator removed strainer and cleaned Handwashing sink. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Steven Seaton and Chad Reed

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed meatballs and meatloaf in Walk-in cooler with no dates. Operator stated the products were made the day before. Operator dated the meatballs and meatloaf. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Observed inside Dish wash machine soiled. Educate person in charge on the importance of repeat violations Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in dry storage soiled. Observed ceiling vent over cooks line in main kitchen soiled with dust and grease.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees with watches on wrist and studded rings on fingers. Operator explained to employees proper protocol for Wearing jewelry. Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on bottom right of exterior door in main kitchen.

Basic - Floor soiled/has accumulation of debris. Observed floor soiled under equipment and throughout entire kitchen area.Educate person in charge on the importance of repeat violations Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves on cooks line and by dishwasher soiled.

Basic - Standing water in bottom of reach-in-cooler. Observed reach in cooler for bottle beer across from cash register at bar and reach in cooler next to flat top grill in main kitchen standing water on bottom shelve.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled behind fryer and grill equipment in main kitchen.Educate person in charge on the importance of repeat violations Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop on floor of mop sink. Operator hung up mop to dry. Corrected On-Site