OLD KEY WEST BAR & GRILL

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer more than 200ppm, employee diluted it.

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. Sent via email. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler, walk in cooler, soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.both sinks open back cook and prep area, employee replaced.

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. Sent via email. Corrective Action Taken

Intermediate - No soap provided at handwash sink. both sinks open back cook and prep area, employee replaced.

Basic - Dead roaches on premises. 2 dead roaches on floor next to ice machine, operator will clean and sanitize area

Basic - Equipment in poor repair. Flooring of walk in cooler rusted through.

Basic - Floors not maintained smooth and durable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken , temped at 11:25am. (50F - Cold Holding) Corrected On-Site Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Sent big six packet to increase knowledge.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in rear of kitchen, opposite the dishwasher, shows accumulation of debris underneath the slicer guard. Fry baskets at fryer in kitchen, on cook line shows accumulation of debris and grease. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by a spoon found in interior of the hand wash sink at the bar.

Basic - Current Hotel and Restaurant license not displayed. Current license displayed shows expiration date of 2-1-2023. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the hand wash sink in kitchen, behind the two door deli cooler. Provided operator with hand wash sign. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Cutting boards on both reach in coolers on cook line soiled. Warning - From follow-up inspection 2022-04-05: Cutting boards remain soiled. Can opener blade is clean. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White chute in interior of ice machine. Warning - From follow-up inspection 2022-04-05: Interior of ice machine, white chute, stillsoiled with mold-like substance. Time Extended

High Priority - Dented/rusted cans present. See stop sale. Dented #10 can of artichokes.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution tested at 200ppm chlorine. Manager remade sanitizer solution. Tested at 50ppm. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk on cook line. Manager stated it that milk was opened two days ago. Manager labeled with date. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade and guard soiled with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by bus rub in server area next to ice machine. Manager moved bus tub to different location. Corrected On-Site

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. At hand washing sink in server area next to ice machine. Manager supplied paper towels. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White chute interior of ice machine heavily soiled with mold-like substance. Repeat Violation

Basic - Building components, attachments or fixtures in poor repair. Fan guards in walk in cooler soiled with dust accumulation.

Basic - Cutting board has cut marks and is no longer cleanable. On both cook line reach in coolers.

Basic - Damaged/spoiled/recalled food not properly segregated. Dented #10 can of artichokes on shelf with other non dented cans. Manager removed can from shelf. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gaskets torn on both reach in coolers on cook line.

Basic - Floor soiled/has accumulation of debris. Under utility sink and can storage rack. Walk in cooler floor heavily soiled with food debris. Under three compartment sink. Under dish machine. Under prep table next to dishwasher.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line soiled with baked on food. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer baskets soiled with grease build up. Side of oven and fryer soiled with heavy accumulation of grease.

Basic - Old labels stuck to food containers after cleaning.

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Both reach in coolers on cookline.

Basic - Standing water in bottom of reach-in-cooler. Cooler on cook line next to steam table.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line next to hand washing sink. Manager put wiping cloths in sanitizer bucket.

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Corrected On-Site