Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
Basic - Drain cover(s) missing.
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
Basic - Equipment in poor repair. Reach in cooler is not working, no food,
Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
Basic - Raw animal food not properly separated from unwashed produce. Shrimp over lettuce
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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. **Corrected On-Site**
High Priority - Raw animal food stored over cooked food. Shell eggs over potatoes.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over shrimp
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Cutting board(s) stained/soiled.
Intermediate - Encrusted material on can opener blade.
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Nonfood-grade basting brush used in food.
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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