The Saint Hotel Key West
| Inspection Date | 09/25/2023 |
| Inspection Disposition | Administrative complaint recommended |
Inspection September 25th, 2023
Violations
| Code | Description |
|---|---|
| 12B-07-4 |
Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils Employee drink on prep table across from kitchen entrance. Employee removed drink from prep table. Corrected On-Site |
| 10-20-4 |
Basic – In-use tongs stored on equipment door handle between uses Tongs hanging on oven cook line oven handle Manager had employee place tongs on top of oven. Corrected On-Site |
| 03D-02-5 |
High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours Item stored in dry storage reach-in cooler: cooked chicken (45F – Cooling). Employee stated item prepared the previous day. |
| 01B-36-5 |
High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale Item stored in dry storage reach-in cooler: cooked chicken (45F – Cooling). Employee stated item prepared the previous day. |
| 08A-05-6 |
High Priority – Raw animal food stored over/not properly separated from ready-to-eat food Shell eggs stored over cream in bar reach-in cooler. Manager had employee move eggs to bottom shelf Raw hamburger stored over spinach in reach-in cooler located in dry storage. Manager had employee place raw hamburger on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint |
| 03A-02-5 |
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Items stored in dry storage reach-in cooler: cheese (45F – Cold Holding); butter (46F – Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint |
| 41-10-4 |
High Priority – Toxic substance/chemical improperly stored Bleach stored next to cooking oil across from cook line oven. Manager had employee move cooking oil to dry storage area. Corrected On-Site |
| 22-02-4 |
Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime Cutting boards in bar area. |
| 31B-02-4 |
Intermediate – No paper towels or mechanical hand drying device provided at handwash sink Hand washing sink in bar area Manager provided hand towels during inspection. Corrected On-Site |
| 53B-13-5 |
Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233 Employee training available for one employee. Two employees on duty. |
- Ownership Changed: Delinquent
- Rank:
- Expiration Date: 10/01/2023
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Little Whitehouse Subs
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Sebago Catering
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The Local Grille
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