DANTE'S KEY WEST/PRIME 951

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Employee washed it. Corrected On-Site

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (54F - Cold Holding) inside HWS at ice by cook line, as per manager for approximately 30 minutes prior. Manager added extra ice. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Observed in ware washing area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside WIF curtains.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC gaskets soiled.

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

Basic - Food not stored at least 6 inches off of the floor. Observed plastic container with potatoes on the floor inside walk in cooler.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.

High Priority - Raw beef stored over/not properly separated from ready-to-eat food, cooked chicken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (52F - Cold Holding); calamari (55F - Cold Holding) All TCS SEAFOOD foods were put on ice to rapid cool Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche not identified as raw on the menu

Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. mailed and printed and posted by Frank Corrected On-Site

Basic - 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. Reach in on cook line not maintaining 41F or below

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over pickles at reach in cooler at preparation area.

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 conch and shrimp ceviche (45F - Cold Holding), cut lettuce (53F - Cold Holding) at preparation cooler at cook line. As per manager, product placed inside unit more than 4 hours prior. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (119F - Hot Holding), butter (98F - Hot Holding) at steam table at expo area. As per manager, for more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed conch and shrimp ceviche (45F - Cold Holding), cut lettuce (53F - Cold Holding) at preparation cooler at cook line. As per manager, product placed inside unit more than 4 hours prior. 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 cheese sauce (119F - Hot Holding), butter (98F - Hot Holding) at steam table at expo area. As per manager, for more than 4 hours. Repeat Violation Admin Complaint

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed no chlorine test kit available for dish machine.

Intermediate - No soap provided at handwash sink. Observed at hand sink at cook line.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at expo and storage areas.

Basic - 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. Observed ambient temperature at preparation cooler at cook line at 48 F.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at preparation area.

Basic - Silverware/utensils stored upright with the food-contact surface up.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changing tasks without hand washing. Cook line.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over onion and shredded chicken at reach in cooler at cook line. Employee rearranged items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Alfredo sauce 48F cold holding at reach in cooler at preparation area. Advised employee to submerge containers in ice.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (118F - Hot Holding) at steam table at expo area. As per manager, for approximately 30 minutes. Manager increased unit temperature. Corrective Action Taken

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

Intermediate - No soap provided at handwash sink. Observed at cook line.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed raw tuna stored inside reduced oxygen packaging at walk in cooler. Corrected On-Site

Basic - Food stored on floor.Observed containers of raw cut potatoes and butter stored on floor at walk-in cooler. Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink with Y-splitter with green hose missing vacuum breaker. - From follow-up inspection 2023-05-05: Observed mop sink with Y-splitter with green hose missing vacuum breaker. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black/green mold like substance inside large ice machine. - From follow-up inspection 2023-05-05: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black/green mold like substance inside large ice machine. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on reach in cooler throughout kitchens and walk-in coolers soiled with food debris and black/green mold like substance. - From follow-up inspection 2023-05-05: Observed multiple gaskets on reach in cooler throughout kitchens and walk-in coolers soiled with food debris and black/green mold like substance. Time Extended

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Probe thermometer not used to ensure proper food temperatures. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen oven back food Preparation area.

Basic - Soiled dry wiping cloth in use.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Using hand sink so dumb sink, kitchen sink Vegetables inside.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

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

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.