KEY WEST YACHT CLUB

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 Sanitizer Bucket (Quaternary 500ppm) at cook line. Chef diluted solution to 150ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can pair blade at prep table soiled with food debris.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone in service window where food is passed through. Employee removed phone. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle at cook line. Manager removed tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket at middle reach in cooler at cook line soiled with food debris.

Basic - Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with mold like substance.

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle and sanitazer bucket on preparation table and next to cleaned dishes. Operator removed it.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Ooke and Tropico Grudo. Operator marked the items on the menu during inspection. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone on preparation table, operator removed it. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in hot water of 112°F. Operator discarded it. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet towels in chlorine sanitation solution of 0 ppm, operator redo the bucket. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidence of sealed kits . Person in charge opened the kits and checked. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed multiple plastic with no handles used to scoop flour, panko, sugar etc.

Basic - Covered waste receptacle not provided in women's bathroom. Observed employee unisex restroom with no cover trash container for feminine hygiene.

Basic - Food stored on floor. Observed 5 gallon cooking oil plastic containers on the floor. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tong on oven handle. Employee moved it immediately. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing at the salad station.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at the prep station.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container used to scoop rice, sugar and flour.. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed standing water on the floor wt the warewashing area.

Basic - Food not stored at least 6 inches off of the floor. Observed potato box not stored at Lear 6 inches off of the floor.

Basic - Old labels stuck to food containers after cleaning.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment conducting ROP for cooked vegetables and cooked meat without approved HACCP.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken prepared on 05/22/22 without date marking.

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed small plastic container with no handle using to scoop panko. The operator removed the container. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

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

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken breast stored over cut vegetables in the cooler located next to the exit door. 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. Observed cooked chicken wings with no date marked in the walk in cooler. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense flour. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Gatorade and bottle of water on top of prep table. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting containers on shelf in the dishwasher area.

Basic - Food stored on floor. Observed bottles of water stored on the prep area floor. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Bar area.

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. Observed flour, sugar containers with no labels on it. Corrected On-Site