KEY COLONY INN

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw Rop tuna thawed in unopened packaging

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (45F - Cold Holding); fish (44F - Cold Holding);

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Floors not maintained smooth and durable.

Basic - Food stored on floor in the walk in cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to handwash sink on cookline

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ROP fish thawed in u open packages

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. (50F - Cold Holding); tuna salad (50F - Cold Holding)the unit thermostat was set to a lower temperature. shrimp (50F - Cold Holding); Poultry (50F - Cold Holding); Fish (50F - Cold Holding) Corrective Action Taken

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Drawers and lift lid unit on cook line are not cold holding @41F or below

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw fish Thawed in unopened ROP packaging

Basic - Kitchen Wall soiled with accumulated grease, food debris.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - From follow-up inspection 2024-06-14: double sink needs Vacuum breaker Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage and peeling paint above dish machine - From follow-up inspection 2024-06-14: Ceiling/ceiling tile shows damage and peeling paint above dish machine Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In prep room and dish room - From follow-up inspection 2024-06-14: Time Extended

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under dish machine, green hose.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta not date marked

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Corrected On-Site

Basic - Kitchen Floor tiles missing and/or in disrepair.

Basic - No handwashing sign provided at a hand sink used by food employees.in wait station area Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (43F - Cold Holding); Beef (49F - Cold Holding); conch (51F - Cold Holding); Poultry (50F - Cold Holding); Fish (49F - Cold Holding) Lift lid RIC ( - Cold Holding); cut tomatoes (50F - Cold Holding); Tuna salad (51F - Cold Holding) All items were iced down or relocated to the walk-in cooler to rapid cool .

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 - Handwash sink used for purposes other than handwashing. Lemon in handwash sink @ wait station

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Chicken , cheese onion soup stored on floor in walk-in cooler

Basic - Cold holding equipment Lift lid Reach in cooler and lift lid reach in with drawers on cookline not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - Floor tiles missing and/or in disrepair.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse showing 110F and wash showing 160 F

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.fish over produce Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Floor tiles missing and/or in disrepair

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No handwashing sign provided at a hand sink used by food employees in wait station

Basic - Reach in cooler gaskets in poor repair.

Basic - Spoons in wait station stored upright with the food-contact surface up.

Basic - Womens Bathroom door left open other than during cleaning or maintenance.

Basic - - From initial inspection : Basic - Hole in or other damage to wall @ doorway to prep room - From follow-up inspection 2022-05-06: Time Extended

Basic - - From initial inspection : Basic - Hood system Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2022-05-06: dust on wood panel above cookline Time Extended

Basic - - From initial inspection : Basic - Prep room Floor not maintained smooth and durable. - From follow-up inspection 2022-05-06: Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Dumping Ice into handwash sink at coffee station.

Basic - Bowl or other container with no handle used to dispense food. Side order cup in dressing

Basic - Equipment in poor repair. 2 cold holding units in kitchen are not working at time of inspection, no food in either unit, technician has been called for repairs.

Basic - Floors not maintained smooth and durable. Prep area floor .

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawed in standing water in double sink . The operator put thawed fish into walk in cooler Corrective Action Taken

Basic - Wall above stove top soiled with accumulated dust.