THE SAINT HOTEL KEY WEST

High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored underneath hands sink, and 3 compartment sink.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

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 2 reduced oxygen packaged fish in flip top reach in cooler. During the inspection employee opened.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee with ineffective hair restraint while engaging in food preparation.

Basic - In-use tongs stored on oven door handle between uses. During the inspection employee removed item. Corrective Action Taken

Basic - Reach-in cooler shelve with rust that has pitted the surface, located at dry storage.

Basic - Reach-in freezer interior have accumulation of soil residues.

Basic - Standing water in bottom of reach-in-cooler, located at cooking line.

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

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 chlorine sanitizer dishwasher machine at 0ppm, staff primed machine retested at 50ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over washed cut lettuce st flip top unit kitchen area, bed moved eggs to bottom shelf. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over kitchen preparation area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at flip top reach in cooler working table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone charging over preparation table at kitchen area.

Basic - Floor tiles missing and/or in disrepair. Observed at bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-cooler gaskets soiled.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed cleaned sanitized silverware ware store with food contact surface first at 3 compartment sink drying board.

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

Basic - Food stored on floor. Observed cases of oil stored on the back area floor.

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

Basic - Stored food not covered. Observed American cheese not covered.

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic cups stored inside hand wash sink located bar area. Operator removed during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item stored in dry storage reach-in cooler: cooked chicken (45F - Cooling). Employee stated item prepared the previous day.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item stored in dry storage reach-in cooler: cooked chicken (45F - Cooling). Employee stated item prepared the previous day.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cream in bar reach-in cooler. Manager had employee move eggs to bottom shelf. Raw hamburger stored over spinach in reach-in cooler located in dry storage. Manager had employee place raw hamburger on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in dry storage reach-in cooler: cheese (45F - Cold Holding); butter (46F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bleach stored next to cooking oil across from cook line oven. Manager had employee move cooking oil to dry storage area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in bar area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in bar area. Manager provided hand towels during inspection. 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. Employee training available for one employee. Two employees on duty.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from kitchen entrance. Employee removed drink from prep table. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven cook line oven handle. Manager had employee place tongs on top of oven. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw fish stored over ready to eat items. Person in charge moved to correct location. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta dated 5/30.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef in reach in cooler at 49F. Person in charge states door has been open frequently.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Smoked salmon, ahi tuna, poached eggs served undercooked with no disclosure on menu. Person in charge began printing new menus. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quatanery ammonium test strips for bar triple sink. Person in charge ordered during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna at 52F cold holding inside reach in cooler at storage area. As per employee, less than 1 hour. GM placed item inside reach in freezer to rapidly chill. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored inside hand sink at bar. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers raw tuna, raw salmon, hamburgers, eggs, scallops and steaks undercooked. GM edited menus during inspection. Corrected On-Site

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

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

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 thawed tuna inside reduced oxygen at reach in cooler at cook line.

Basic - Floor in disrepair. Observed at bar.

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

Basic - Standing water in bottom of reach-in-cooler. Observed at preparation area. Employee removed water. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler: raw shell eggs stored above guacamole. Operator rearranged the raw shell eggs to the bottom shelf of the reach in cooler during the inspection. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment offers burgers any style, seared scallops, ahi tuna, and smoked salmon not identified on the menu. Operator labeled all menus with asterisks on all items. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on the oven door. Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed a portable gas fryers on a table next to the cook line without hood suppression system. Observed the operator disconnect the gas portable fryer during the inspection. Corrected On-Site