FL KEY'S CAFE

Basic - Single-service articles improperly stored. Cups stored on the floor in office

Basic - Water leaking from pipe under triple sink

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes, gravy, Soup in reach in cooler ,

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - The tea container is lid cracked or broken.

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

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Repeat Violation

Intermediate - No chemical quaternary kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning - From follow-up inspection 2025-01-21: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2025-01-21: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. The vacuum breakers have been installed on both faucets but one has been removed due to spraying water. Operator is purchasing a new one to replace it. Time Extended

Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Warning - From follow-up inspection 2025-01-21: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. * Time Extended

Intermediate - - From initial inspection : Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2025-01-21: quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Time Extended

High Priority - Container of medicine improperly stored on food storage shelves. 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. 25 ppm chlorine, 50 ppm chlorine Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In mop sink area

Intermediate - Handwash sink used for purposes other than handwashing. Soap , s rub pads stored in the cookline handwash sink 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 - Single-service articles improperly stored. A case ofStyrofoam cups stored on the floor in storage office

High Priority - Employee washed hands with cold water. No hot water at hand sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee wash hands in dump / prep sink

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. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at handwash sink in kitchen because of faucet In disrepair

Basic - Accumulation of black/green mold-like substance in the interior side of door of the ice machine/bin. Corrected On-Site

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

Basic - Employee drinking coffee 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.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. 3 compartment sink is leaking water onto the floor and has no hot water handle.

Basic - Floor area(s) covered with standing water in dry storage room

Basic - Plumbing system in disrepair. Hot water faucet on handwash and dump sink is turned off because faucet valve In disrepair

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill charger, drill bits and Blower stored on food storage shelves.

Basic - Water leaking from pipe and/or faucet/handle on triple sink faucet .

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs 55F, sausage 55F, ham 51F, Items in top of lift lid unit were relocated to inside to rapid cool down Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb @ inside hose Bibb Corrected On-Site

Intermediate - Can opener blade soiled with food debris, mold-like substance or slime. 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 - Handwash sink used for purposes other than handwashing. Storage of crab pad and soap in sink Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Lift lid unit on cookline area. Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lid was closed and double pans removed

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy @130F in warmer cook stirred the gravy Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade and can opener blade are soiled .

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Peeling paint on ceiling in kitchen area

Basic - Cup with no handle used to dispense flour.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine is soiled.

High Priority - Dish washer 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.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized, dish machine is not sanitizing dishes. 0 ppm chlorine

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.in reachin cooler at cook area shell eggs (70F - Cold Holding); cheese (53F - Cold Holding); ham (50*F - Cold Holding) All items in reach in cooler a double stacked in pans. Operator removed second pans to eliminate the cold hold issue in the reach in unit . Corrective Action Taken

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Hot water is being added with a hose manually to dish machine and the machine is not sanitizing . The triple sink will be used to wash all dishes until repairs are made to dish machine

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above cook line build no shield

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 10/1/21. During inspection I discussed how to renew license on line with the manager.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork sausage next to RTE Ham in stand up reach in unit.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At threaded hose Bibb connections Above mop sink .

Intermediate - Employee washed hands in a sink other than an approved handwash sink.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in men's bathroom.

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

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.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Faucet/handle missing at plumbing fixture. At prep sink in kitchen

Basic - In-use knife/knives stored in cracks between conduit and wall @dish machine

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on stand up reach in cooler

Basic - Potatoes , oil stored on floor in dry storage

Basic - Spoon in contact with ice in ice machine