KEY BISCAYNE YACHT CLUB 2ND FLOOR KITCHEN

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. French onion soup inside walk in cooler cooling from the previous day at 56°F. Crab chowder soup inside walking cooler from the previous day at 56°F.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine Dishwasher machine no with o ppm chlorine solution.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves no handwashing on bar area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed French onion soup (56F - Cold Holding), crab chowder (56F - Cold Holding) inside walk in cooler in main kitchen area. As per chef was prepared the day before.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in different unit throughout the kitchen(49F - Cold Holding); grouper (46F - Cold Holding); white fish (44F - Cold Holding); Mac and cheese (42F - Cold Holding); octopus (42F - Cold Holding); French onion soup (56F - Cold Holding); conch chowder (44F - Cold Holding); crab chowder (56F - Cold Holding); raw beef (44F - Cold Holding); raw chicken (42F - Cold Holding); liquid egg (47F - Cold Holding) second walk in cooler-butter (33F - Cold Holding); shredded cheese (42F - Cold Holding); Cuban sandwich (42F - Cold Holding); lettuce (48F - Cold Holding) mahi (42F - Cold Holding); shrimp (175F - Cooking); skirt steak (159F - Cooking); lettuce (62F - Cold Holding); cut tomato (52F - Cold Holding); pineapple pickles (52F - Cold Holding); cabbage (51F); lobster (137F - Hot Holding); garlic in oil (77F - Cold Holding); butter (69F - Cold Holding); breaded steak (42F - Cold Holding) risotto (62F - Cold Holding) on top of prep table in 3 floor.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb in main kitchen wall behind grill station no vacuum breaker.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Food products under the cooling process covered inside the walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed knives that was soiled was stored inside holster in cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a Bain Mary inside hand washing sink located next to walk in cooler in the kitchen located in second floor.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel in handwashing sink located in bar area- second floor.

Intermediate - No soap provided at handwash sink. Observed no handwashing washing sign in second floor at handwashing sink at bar area, coffee area and 3 floor kitchen.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine water filter with a 2023 replacement date.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed both ice machine with the interior soiled with mold like substance. Observed ice integrated ice buckets in the bar area with mold like substance.

Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dishwasher machine soiled with dust.

Basic - Bowl or other container with no handle used to dispense food. Observed a single used container used as a scoop inside sea salt container.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed several cutting boards stored on the floor on main kitchen.

Basic - Clean ice scoop stored on a wall holster that was soiled.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed pizza peel stored on top of pizza oven.

Basic - Cutting board has cut marks and is no longer cleanable. Observed yellow cutting boards stored with cut marks and is no longer cleanable across salad station.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink container stored on top of prep table next to salad station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal phone stored on top of prep table across cook line.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap on exit kitchen door in main kitchen area.

Basic - Food stored on floor. Observed bag of flour on the kitchen area floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives store between two prep table across cooking line.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles in kitchen area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed throughout kitchen area utensils in standing water 79F.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink in second floor kitchen bar area, and 3 floor kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the top of pizza oven, and kitchen oven-soiled with dust.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes throughout entire kitchen not stored in sanitizer solution.

Basic - Working containers of food removed from original container not identified by common name. Container with Flour no labels.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine at server area soiled with mildew like substance.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees engaging in food preparation wearing watches and bracelets.

Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple employees engaging in food preparation not wearing a hair restraint.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle at cook line.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed ROP raw meat missing time stamp and product information.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled. Corrected On-Site

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.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No container installed for catching grease from hood drip tray.