KEY WEST DINER

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee crack raw shell egg then proceed to rinsed hands in sink for less than 5 seconds, then continue prepping food orders at cook line Observed employee wash hands correctly Corrected On-Site

High Priority - Observed raw shell eggs identified in the written procedure as a food held using time as a public health control has no time marking and out of temperature for approximately 15 minutes Operator placed proper stamp Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cold smoked raw salmon stored over cooked pasta in walk in cooler Operator moved Corrected On-Site Repeat Violation Admin Complaint

Basic - No handwashing sign provided at a hand sink used by food employees in back kitchen

Basic - Raw beef thawing in buckets stored on floor of back kitchen

Basic - Time/temperature control for safety food thawed in an improper manner. Observed whole muscle beef thawing inside plastic buckets of standing water on floor of back kitchen Operator placed items in cooler Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta ranging from 57F-60F in metal container inside reach in cooler at cook line. Per operator, pasta cooling since yesterday 8/17 at approximately 2 pm. At current rate of cooling, pasta did not reach from 135F to 41F within 6 hours of cooling. See stop sale.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine chlorine sanitizer running at 0 ppm. Employee replaced chlorine sanitizer chemical solution and re-ran machine to 100ppm at time of inspection. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then proceed to handle clean food equipment and prep order at cook line. Advised operator to wash hands properly. Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over ready to eat sauces inside walk in cooler. Operator stored food properly. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta ranging from 57F-60F in metal container inside reach in cooler at cook line. Per operator, pasta cooling since yesterday 8/17 at approximately 2 pm. At current rate of cooling, pasta did not reach from 135F to 41F within 6 hours of cooling. See stop sale. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (55F - Cold Holding) over stacked on plate in flip top cooler at cook line, per operator, items not prepared or portioned today. Items placed inside flip top cooler at 9:00 and left out of temperature for approximately 1 hour. Operator placed inside reach in cooler to quick chill. 54F at 10:45 Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed corn beef hash on stove cook line at 113F holt holding, per operator, food placed on stove top at 9:00 and left out of temperature for approximately 1 hour. Operator placed items on time as a public health control for remaining

Intermediate - Handwash sink used for purposes other than handwashing.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at back kitchen near dish pit. Employee provided. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cooked pasta inside walk in cooler with no date marking, per operator, items made on Saturday, 8/16 at approximately 1:00pm. Food made more than 24 hours ago. Operator provided correct date marking. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled with food debris underneath stove, kitchen equipmentat cook line

Basic - Food stored on floor. Observed containers of raw chicken stored on floor of walk in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees at back kitchen near dish pit.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water at bottom of flip top reach in cooler on cook line.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw egg then proceed to handle clean dish at cook line in kitchen. Employee washed hands properly. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over ready to eat cooked pasta noodles in walk in cooler. Operator stored items properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sausage patties at 46F-cold holding- per operator, items not prepared or portioned today, items out of temperature more than 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sausage patties at 46F-cold holding- per operator, items not prepared or portioned today, items out of temperature more than 4 hours. See stop sale. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing wash clothes in hand sink at front bar area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed various food items stored on floor of establishment.

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Chef rinsing bowl in hand sink on cook line Warning - From follow-up inspection 2024-10-03: Observed employee refilling plastic container with water from hand sink faucet. Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not provided on site Repeat Violation Warning - From follow-up inspection 2024-10-03: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not provided on site Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents unclean in kitchen Warning - From follow-up inspection 2024-10-03: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Potatoes on floor next to office Potatoes cooling on floor in front of dry storage rack Potatoes on floor in walk in cooler Raw meat bucket on floor in walk in freezer Warning - From follow-up inspection 2024-10-03: Observed various items on floor through out establishment. Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw Country fried steak over fried zucchini at reach in freezer on cook line. Observed Cooked mussels in same container as raw calamari at walk in freezer. All products not in commercial packaging. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken (48F - cold holding); shrimp (50F - cold holding) Observed at reach in cooler on cook line. Observed cooler door left open, per operator door left open for approximately 15 minutes. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator closed cooler door. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink on back dock.

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of training at time of inspection. Repeat Violation Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed 4 egg Benedict preparations on menu, no indicator for undercooked food item.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any training at time of inspection. Repeat Violation Admin Complaint

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No time control procedure present at time of inspection. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-08-10: Employee training certificates will be inspected upon next routine inspection. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizing at 0/ppm/chlorine/corrective action taken/operator called for service. Corrective Action Taken

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. Cut banana and putting on top of waffle/cook line/corrective action taken/line cook washed hands and put on gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburgers over cheese/prep cooler#1(cook line)/corrective action taken/operator stored raw hamburgers on bottom shelf. Corrective Action Taken

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/prep area/corrective action taken/operator cleaned and sanitized can opener. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw eggs, blended butter, potatoes.(cook line) Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, money, keys/prep table/cook line/corrective action taken/operator removed personal items. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Cook line. Corrective action taken/line cooks put on hats. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburgers over cooked broccoli/prep cooler#1/cookline/corrective action taken/operator stored raw hamburgers in proper area. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50 degrees, cheese/stored within 2 hours/prep cooler#2/cookline/corrective action taken/operator stored cheese properly. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/prep area.

Intermediate - Handwash sink used for purposes other than handwashing. Storing of whisk/cookline/corrective action taken/operator removed utensil. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw eggs, cooked potatoes,butter/cookline

Basic - Food stored on floor. Chicken/walk in freezer/corrective action taken/operator stored foods back on shelf. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Sanitizer container empty. Operator changed container 75ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 66°F in wait area, for less than one hour. Ice only at the bottom of container. Reviewed the option of timing the butter chips. Operator placed ice on top of butter chips to cool. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes (110°F - Hot Holding) at cook line for less than 2 hours. Cook reheated to 202°F, for hot holding. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Eggs stored on floor in walk inn cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw cold smoked salmon over Ready-to-eat foods in Walk-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Reach-in cooler, Cold hold foods not prepped or portioned today, Cut tomato 48f chopped ham 47f.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter not marked, Less than 4 hours, marked now. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One ceiling light in kitchen.