KEY PLAZA CREPERIE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook changed task , no gloves changed , no hand washing observed. Manager coached employee on proper glove use and hand washing. Corrected On-Site

High Priority - Metal stem-type thermometer soiled. Observed cooking probe thermometer soiled.

High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen beef stored inside tank you bags inside freezer.

High Priority - Spray hose at dish sink lower than flood rim of sink. Observed at 3 compartment sink.

Intermediate - No probe thermometer provided to measure temperature of food products. Observed only thermometer available, prove for hot temperatures only.

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed at kitchen tongs. Cook removed tongs from oven door handle between handles. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bathroom used by employees and customers, no sign. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on prep reach in cooler at kitchen tongs soiled. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on counter at kitchen. Repeat Violation

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. Observed server touched dirty dishes than touched a cleaned dishes. Instructed operator regarding the hand washing procedure. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over yellow and mozzarella cheese in lid open reach in cooler. Operator removed it. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket near cleaned utensils located at the front area, operator removed it. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and Quaternary test kit.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

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. Observed Salmon thawed in ROP inside reach in cooler.

Basic - Standing water in bottom of reach-in-cooler. Located at the front counter.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen.

Intermediate - No soap provided at handwash sink. In the kitchen.

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over tomatoes at reach in cooler at front line. Employee began rearranging products. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed smoked salmon (48F - Cold Holding); sliced cheese (51F - Cold Holding) at preparation cooler at front counter. As per employee, less than 2 hours. Employee placed products inside reach in freezer. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with stains near ice bin at front counter.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Corrected On-Site

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. Observed ambient temperature at reach in cooler at front preparation area at 51F.

Basic - Equipment in poor repair. Observed reach in cooler door not attached to unit.

Basic - Food stored on floor. Observed container of raw potatoes and bag of onions stored on flor at dry storage room. Employees began removing items from floor. Corrective Action Taken

Basic - Interior of oven has accumulation of black substance/grease/food debris. Observed heavy accumulation of grease inside oven at front line.

Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrective Action Taken

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employees cracked eggs than touched clean plate to serve customers food. Instructed operator regarding the cross contamination, operator changed gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above cheese at the prepared line. Observed raw shell eggs over green leaf and cooked beef. Operator properly stored it. Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wet wiping towel inside chlorine sanitation solution at 200 ppm. Operator add water.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by a garbage can.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On hand sink located at the front line. Paper towel was provided during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. On hand sink located at the front line. Soap was provided during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. On hand sink located at the front line.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen pork skin stored inside shopping market bag . Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed shell eggs above produce on reach in cooler located by the unisex restroom. Manager corrected the issue and inverted the food storage order. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crepe batter at 49 F for approximately 20 minutes. Manager placed it on ice bath. Corrective Action Taken

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. Info was provided. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a knife stored inside the front hand sink. Employee moved it out. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing test kit to check chlorine sanitizer concentration at the dishmachine. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager came while conducting the inspection.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed ice scoop left next to the hand sink . Hand sink doesn't have any splash guard. Repeat Violation

Basic - Equipment gaskets in poor repair. Observed cooler gasket in disrepair, the one located by the restroom.

Basic - Food not stored at least 6 inches off of the floor. Observed flour and potato bags stored on the floor inside storage area. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored inside water (water temperature was 67 F).

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of old debris inside the oven used as storage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on hood filters and also on reach in cooler gaskets.

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. Observed the dishwashing machine chlorine sanitizing at 0 ppm. Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired Operator changed the chlorine sanitizing container for a new one.

High Priority - Nonfood-grade bags used in direct contact with food. Observed meat stored in non food grade plastic bags in the dishwashing area reach in cooler Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at the hose connection under the water heater Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand wash sink of the dishwashing area inaccessible. It has a garbage can in front of it.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a spoon inside the front counter hand wash sink.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed the ceiling of the diswashing area in disrepair over the reach in freezer. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at the dishwashing area

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean utensils stored on top of the hand wash sink in the dishwashing area. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed a bag of potatoes stored on the floor of the storage area

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

Basic - Single-service articles improperly stored. Observed boxes with single service containers stored on the floor

Basic - Soiled dry wiping cloth in use. Observed dry wiping cloth used under the clean pans on top of the stove

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the reach in coolers of the kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the aluminum wall behind the grill soiled with grease

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw 48°F, Ice was added to cold holding unit under containers Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press is soiled with burnt on food debris

Intermediate - Handwash sink used for purposes other than handwashing. Drink cup stored In handwash in dish area

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink @ cookline

Basic - Bag of onions and container of potatoes stored on floor in dry storage area

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In dish room the ceiling has water damage.

Basic - Clean utensils stored next to handwash/food preparation sink exposed to splash. Clean Utensils hanging over handwash sink in dish area

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Unit in dish area holding raw pork . No thermometer.

Basic - Reach in Cold holding equipment on cook line not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ice is used to help keep this unit cold.

Basic - Storage shed not maintained clean and organized.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Laying on table with clean glasses

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Wood food-contact surface not properly sealed-unsealed or unpainted plywood used for food storage shelving .