Dry Rocks Bar And Tiki Bar- Baker’s Cay Resort Key Largo

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag in shelves above dishwasher area.

Basic – Ice bucket/shovel stored on floor between uses. Observed next to ice machine. Employee stored properly. Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 84°F next to flat grill. Employee discarded. Corrected On-Site

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside cooler at the bar area. Employee removed during inspection. Corrected On-Site

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

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the cook line.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole (48F – Cold Holding); pico de gallo (48F – Cold Holding); as per manager less than 2 hours. Manager add ice at the time of the inspection. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board at the pizza station next to main bar.

Intermediate – Handwash sink used for purposes other than handwashing. Observed items inside HWS at tiki bar. Employee removed during inspection. Corrected On-Site