OLD KEY LIME HOUSE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over sauce and buttermilk at cook line flip top cooler. Raw chicken tenders over mozzarella sticks at cook line reach in freezer, all products opened from commercial packaging. Operator stored all products properly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double panned at broiler flip top: garlic butter (58F - Cold Holding); ice bath: buttermilk dredge (47F - Cold Holding); Chipotle aioli (64F - cold holding ); beer batter (eggs) (51F - Cold Holding); salad flip top: cooked shrimp (48F - Cold Holding); produce walk in: cheese (48F - Cold Holding); key lime pie (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature approximately 1-2 hours. Operator placed ice bags and or moved products to other fully operable coolers. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Squirt bottle on cutting board: clarified butter (97F - Hot Holding); ambient temperature at food expeditor area: beurre blanc (72F - Hot Holding) Per operator, products out of temperature for approximately 20 minutes. Operator placed butter back on stove to reheat to 165+F . Operator decided to use time control for beurre blanc. Operator placed time stamp for remaining 3 hours 40 minutes. Time control procedure emailed to operator. Corrective Action Taken Warning

Intermediate - Clam, mussel tags not maintained in chronological order according to the last date they were served in the establishment. Warning

Intermediate - Clam, musseltags not marked with last date served. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout cook line. Warning

Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks no hair restraint while preparing food. Corrected On-Site Warning

Basic - Food storage container/container lid cracked or broken. In use containers and lids in hot box and clean pans on dish drying rack. Warning

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. After 3 attempts Dishwasher (Chlorine >200ppm) - operator contacted technician to repair. Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm); operator corrected Triple Sink (Quaternary 200ppm) Corrected On-Site Warning

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Dishwasher (Chlorine >200ppm). Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Chix towel in direct contact with cut greens - operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw grouper over condensed milk - operator moved fish to another shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All food items below were not portioned or prepared today and held under 2 hours. salad station - tuna poke (42F-46 - Cold Holding) overfilled container - operator split and moved to cooler; cut tomatoes (46F - Cold Holding) - operator moved from top unit to cooler. grill drawers - chicken (53F - Cold Holding); cooked pasta (53F - Cold Holding); flat station make table top unit - bean salsa (53F - Cold Holding); hot dogs (54F - Cold Holding). Operator moved to walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot line warmer - bean salsa (121F - Hot Holding) operator states held under 2 hours - moved to stove to reheat. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. Brittani Robins - FOH manager.

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

Basic - In-use wet wiping cloth/towel used under cutting board. At salad station - operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Raw bar/Tiki bar - sign operator posted.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At back kitchen prep area - operator removed. Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw swai fish stored over cooked crab cake in walk in cooler Corrected On-Site Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in Walk in cooler Warning

Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in flip top cook line Corrected On-Site Warning

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Salmon (72°F-122°F - Cooking) ,cook placed back on grill and cooked to 150°F. Corrected On-Site

High Priority - Dish washer handled soiled equipment or utensils and then handled clean equipment or utensils, without washing hands. Reviewed with dish washer to wash hands. He than washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk batter 47°F-60°F, ice bath melted ice level to low. Prepared 2.5 hours ago. Cook placed in a bigger container full of ice. Crab cakes 49°F-50°F, cheese 50°F-60°F, butter 59°F, at cook line cooler was filled less than 2 hours ago. Items were put in another unit. Corrective Action Taken

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook did not know cooking temperatures for seafood. Reviewed cooking temperatures with cook. Corrective Action Taken