Key West Yacht Club

Basic – Accumulation of debris inside warewashing machine

Dish machine in dish area.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee drink stored on shelf in kitchen above prep area. Manager removed drink. Corrected On-Site

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Employee bottle of Pepsi stored on shelf in walk-in cooler.

Basic – Food stored on floor

Cooking oil stored on floor at end of cook line

Case of chicken stored on floor in walk-in freezer. Repeat Violation

Basic – Food stored outside

Cases of cooking oil stored in a room outside of back door that is not fully enclosed

Employee moved cases of cooking oil inside. Corrected On-Site

Basic – In-use tongs stored on equipment door handle between uses

Tongs stored on cook line oven handles.

Basic – Time/temperature control for safety food thawed in an improper manner

Hamburger thawing in standing water in dish area.

Basic – Working containers of food removed from original container not identified by common name

Containers of ap salt and pepper stored on shelf across from salad prep area.

High Priority – Container of medicine improperly stored

Spray bottle of stainless steel cleaner stored on top of dish machine

Case of dish sanitizer stored next to cooking oil in dry storage area

Manager moved items to area where chemicals are stored. Corrected On-Site

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Employee entered kitchen from outside and began handling clean pans without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee handled dirty dishes and proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands and rewash dishes. Corrective Action Taken

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Items stored in salad prep reach-in cooler next to dish area: blue cheese (54F – Cold Holding); tomatoes (53F – Cold Holding); cheese (51F – Cold Holding); lettuce (61F – Cold Holding). Employee stated items placed in cooler 4 hours and 30 minutes prior to temperature being taken. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Items stored on cook line counter: buttermilk (58F – Cold Holding); butter (71F – Cold Holding). Employee stated items placed out one hour prior to temperature being taken. Employee moved items to walk-in freezer to reduce temperature to 41F

nItems stored in salad prep reach-in cooler next to dish area: blue cheese (54F – Cold Holding); tomatoes (53F – Cold Holding); cheese (51F – Cold Holding); lettuce (61F – Cold Holding). Employee stated items placed in cooler 4 hours and 30 minutes prior to temperature being taken

nItems stored in walk-in cooler: blue cheese (47F – Cold Holding); butter (46F – Cold Holding); milk (46F – Cold Holding); cheese (47F – Cold Holding); beef (46F – Cold Holding); (46F). Employee stated cooler was working properly at 11:00 am. Employee opened door to walk-in freezer to reduce temperature in walk-in cooler. Warning

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

No vacuum breaker for faucet above oven next to back door.

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

No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

Cole slaw prepared at 11:30 am at 51F at 3:15 pm. Employee moved item to walk-in freezer to finish cooling process.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting boards throughout the kitchen

Blade of can opener at end of kitchen prep table

Hot water nozzle of coffee machine in wait station.

Intermediate – No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.nNo proof of certified food manager for establishment. Warning

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

No hand towels at hand washing sink next to kitchen entrance at end of cook line

No hand towels at hand washing sink next to door leading to the dining room

Employee provided hand towels at hand washing sinks. Corrected On-Site