Kaya Island Eats/key West Emporium

Basic – Buildup of food debris/soil residue on equipment door handles

Soiled exterior of equipment including handles to coolers

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

Employee jacket over restaurant utensils. Kitchen.

Basic – Floors not maintained smooth and durable

Unsealed , rough floors by cookline.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

In use scoop in standing water of 73°. Kitchen.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Prep line employee handled cooked pork with bare hand contact. Manager intervened. Corrective Action Taken

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

One fly in rear kitchen.

High Priority – Operating with an expired Division of Hotels and Restaurants license

Establishment license expired 10/01/2023 Admin Complaint

Intermediate – Handwash sink used for purposes other than handwashing

Kitchen Hand wash sink used for rinsing utensils.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Missing paper towels at Hand wash sink dispenser. Frontline.

Intermediate – Spray bottle containing toxic substance not labeled

Unlabeled chemical bottle. Kitchen.

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

No hot water at Hand wash sink near bar.