Calusa Restaurant – Baker’s Cay Resort Key Largo
Inspection November 6th, 2023 Inspection Completed – No Further ActionThe establishment has met the required standards at the time of inspection.
Violations
Code | Description |
---|---|
06-09-1 |
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 tuna packages at walk in cooler. Manager removed during inspection. Corrected On-Site |
12B-07-4 |
Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table, Manager moved during inspection. Corrected On-Site |
21-04-4 |
Basic – In-use wet wiping cloth/towel used under cutting board. Observed in preparation table at pantry area. |
29-49-6 |
Basic – Standing water in bottom of reach-in-cooler. Observed at the bar area. |
21-09-4 |
Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in preparation table at pantry area, also at the cook line. |
22-43-4 |
High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 100ppm); Triple Sink (Quaternary 300ppm) Corrected On-Site |
02C-01-5 |
High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed garlic base dated on 10/26 inside walk in cooler. Manager discarded during inspection. Corrected On-Site |
01C-05-4 |
Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed in same container all tag labels. |
01C-03-4 |
Intermediate – Clam/mussel/oyster tags not marked with last date served. |
01C-02-4 |
Intermediate – Establishment not maintaining clam/mussel/oyster tags for 90 days. |
22-02-4 |
Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at cook line. |
31A-11-4 |
Intermediate – Handwash sink used for purposes other than handwashing. Observed detergent bottle and sponge inside HWS next to 3 containers sink. Employee removed during inspection. Corrected On-Site |
31B-02-4 |
Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed next t0 slicer machine near walk cooler door entrance, Manager restocked during inspection. Corrected On-Site |
03F-10-5 |
Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. |
- Ownership Changed: Current
- Rank:
- Expiration Date: 10/01/2024
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